BBQ drenched burger - idea from Macphie for your menu



  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.