BBQ Magazine
  Say Hello
  BBQ magazine Merchandise

Join us on      

@thebbqmag for all




Vietnamese pork and mango burger with Belgian chocolate mayonnaise

Pork and Chocolate? Trust me... Its to die for!

 World's Pantry   Summer 2021 Join us on        @thebbqmag

 #VietnamesePorkBurger #BelgianChocolateMayonnaise #WolrdsPantry







Vietnamese pork and mango burger with Belgian chocolate mayonnaise

  • 500g pork shoulder steaks


  • 3 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 2 tbsp kecap manis
  • 2 tbsp cane sugar
  • 3 tbsp lemongrass, finely chopped
  • 1 tbsp minced garlic
  • 150g shallots, chopped
  • ½ tsp black pepper
  • 3 tbsp groundnut oil 




Method for marinade

  1. Put all the ingredients into a liquidiser and blend into a paste. Do not add water. Set aside until required.

Method for PORK

  1. Cut the pork steaks into 1cm slices. A handy tip is to partially freeze the pork beforehand, as this makes it easier to cut thin slices.
  2. Place the pork into a ziplock bag and add all the marinade. Seal the bag and ensure the meat is fully covered. Leave to marinate in the fridge overnight or for as long as 24 hours, turning occasionally.
  3. When ready to cook, remove from the bag and place directly onto a hot griddle. They do not take long, approximately 3 minutes each side; we use a burger press to keep the slices flat while cooking. When cooked, place in a fresh burger bun with lettuce, thinly sliced mango and cucumber.

Belgian Chocolate Mayo

  1. Now this is worth a try! We created this unusual combination specifically to complement the flavours of the burger and were pleasantly surprised at how well it worked, not only with the pork but as a tasty dip for the salty fries.
  2. Use 1 tbsp of Belgian dark chocolate cocoa powder to 4 tbsp of mayonnaise.
  3. Just mix it well and serve.


All Recipes



We'd love to hear your feedback on this recipe! Why not be the first to review it?

note your review will not appear immediately upon submission





There are no videos linked to this story


There are no audio files linked to this story


There are no image galleries linked to this story




Still hungry?


Get BBQ insights

Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.

Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.

Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.






Copyright ©2022 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.


BBQ magazine uses cookies for analytical and technical purposes to improve our service to you. Please choose whether to only allow technical cookies, or accept all. more information here