IN a large nonstick skillet over medium-high heat, heat 3 Tbsp. oil. Add the onions and red bell peppers. Sauté 5-6 min., stirring frequently. Add the garlic, ginger and red chili flakes and cook 1 min., stirring constantly. Remove to a plate. Let stand 10 min.; stir in green onions. Drain off liquid.
IN a large bowl, combine ground pork, oyster sauce, hoisin, soy, garlic sambal and egg. Add the vegetable mixture and the cracker crumbs; stir. (Mixture should be well combined and not sticky.)
FORM into 36 patties, about 1/2" thick and 1-3/4" in diameter. (Think the size of a RITZ Cracker.) Place on a parchment-lined baking sheet. Refrigerate, covered, until ready to cook.
IN same skillet, heat the remaining oil over medium-high heat. Add patties in batches. Cook 3 min. When golden on bottom, turn and cook over low heat until done. Alternatively, after browning cook in a 250°F oven on a baking sheet fitted with a rack 5 min. or until done.
PLACE 1/2 tsp. of the Ginger Aioli on each whole cracker, top with a patty, then about 1 tsp. of the Pineapple Savoy Slaw and a light sprinkle of the sesame seeds.
