Recipe BBQ drenched burger

Method

1. Fry the breaded pork belly slices in hot oil until golden brown and crispy.

2. Toast the brioche bun.

3. In a frying pan, heat up the Macphie Demi-Glace 50/50 with the BBQ sauce.

4. Add the cooked pork belly slices and glaze over the heat until reduced to a sticky shiny glaze.

5. Assemble the burger with the red cabbage slaw, glazed belly slices.

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