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Pork kebab burgers
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 636
  • Fat about 32g
  • Carbohydrates about 57g
  • Protein about 28g
This is needed
This is needed for 4 people
Asian coleslaw
  • 2 tbsp lime juice
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tsp cane sugar
  • 1 red chilli, deseeded, finely chopped
  • 0.5 tbsp sesame seeds, toasted
  • 1 garlic clove, pressed
  • 200 g white cabbage, shredded
  • 1 carrots, shredded
To marinate the meat
  • 6 tbsp hoisin sauce
  • 2.5 tbsp sesame oil
  • 2.5 tbsp soy sauce
  • 4 wooden skewers
  • 400 g pork neck, cut into thin pieces
Charcoal/gas/electric grill:
  • 4 burger buns, halved
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And that's how it's done
And that's how it's done
Asian coleslaw
In a bowl, mix the lime juice with all the other ingredients up to and including the chilli. Add the cabbage and carrot, mix well, cover and leave to infuse.
To marinate the meat
Combine the Hoisin sauce, oil and soy sauce, mix the meat with 6 tbsp of the marinade, thread onto the wooden skewers, cover and marinate for approx. 30 mins.
Charcoal/gas/electric grill:
Cover and grill the kebabs over/on a medium heat (approx. 200 °C for approx. 15 mins., turning occasionally. Grill the halved burger buns alongside for the final minute. Spread the reserved marinade over the top and bottom half of each burger bun. Slide the meat off the skewers, place on the bottom half of the burger bun with the coleslaw, cover with the top half of the bun.