Three Blue Ducks Sticky Pork Belly Burgers with Slaw & Sriracha Mayo

SERVES: 6

Marinade:

2 garlic cloves, minced

¼ cup tomato sauce

⅓ cup soy sauce

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

1 tablespoon salt

1 tablespoon brown sugar

1 tablespoon fish sauce

¼ cup water

1.2kg chicken wings, halved at joints, wingtips discarded

1 teaspoon sesame seeds, to garnish

2 shallots, finely sliced, to garnish

1–3 bird’s eye chillies, stems removed and sliced, to garnish (depending on desired spice level — retain the seeds for extra spice)

Light a wood or charcoal ﬁre, or preheat the barbecue on high.
Add all the glaze ingredients to a large bowl and mix until well combined. Add the pork, making sure the slices are well covered in the glaze, and set aside for 30 minutes or so.
When you’re ready to cook, add all the slaw ingredients to a large bowl and combine.
Once the ﬂames have died down and the coals have a coating of white ash, grill the pork for about 2 minutes on each side. The glaze should caramelise a bit, which is when things start to get mouthwatering. Season the pork well with salt as it comes oﬀ the grill.
Slice the rolls in half and give them a light toasting on the grill.
Smear a generous amount of the sriracha mayo on the bases of the rolls. Add a good handful of slaw and then the pork. Close with the roll lid and serve immediately.