Ingredients per serve


Pulled Pork


  • Carrots, roughly grated 2.0 x
  • Pickled ginger, thinly sliced 150.0 g
  • Bean sprouts, trimmed of tails 300.0 g
  • Bunch mint 1.0 x

Sesame Mayonnaise

A traditional Asian master stock is the liquid used to slow braise or poach the meat in this burger recipe. However, once the master stock has been used, it can be chilled or frozen and used again, intensifying the flavour. The versatility of the stock means it can also be used in other sauces or soups.



  1. Pulled Pork

    • Brown the pork well in a frying pan over high heat. Transfer to a large gastronome. 
    • Preheat the oven to 150 degree Celsius. Combine star anise, KNORR Japanese Teriyaki Sauce GF, Chinese cooking wine, onions, ginger, and 500 ml water. 
    • Pour the liquid over the pork and cover tightly with foil. Cook for 6 hours or until very tender. Allow to sit in cooking juices and cool. 
    • Drain the pork neck from the gastronome and roughly shred. Moisten with a little of the cooking juices if needed.
  2. Slaw

    • In a large bowl, combine wombok, carrots, pickled ginger, bean sprouts, black sesame seeds, and ½ bunch mint leaves. Drizzle with some pickled ginger juice and oil and toss to combine.
  3. Sesame Mayonnaise

    • Combine sesame oil and HELLMANN’S Real Mayonnaise.
  4. To Assemble

    • Split and lightly toast the slider buns. 
    • Spread sesame mayo over both sides of each slider bun. 
    • Top with pulled pork and slaw.
  5. To Serve

    • Garnish with sesame seeds and sliced shallots, and serve.