Pork sliders


Try this tasty miniature slider at your next gathering and be the foodie hero.

Shopping list:

  • 1 pork neck
  • 1 cup dark mushroom soy sauce
  • ¼ cup sweet chilli sauce
  • ¼ cup Chinese cooking wine (or white wine)
  • 2 tablespoons garlic and ginger paste
  • ¼ wombok (Asian cabbage) shredded
  • 1 finely sliced Spanish onion
  • 1 finely shredded carrot
  • 1 finely sliced red capsicum
  • 2 whole eggs
  • 60ml rice vinegar
  • 250ml vegetable oil
  • Zest and juice of 2 limes and 2 oranges
  • 3 finely chopped fresh cloves of garlic
  • 1 small piece of fresh ginger, finely chopped
  • ½ bunch coriander and basil, finely chopped

  • Step 1

    Marinate the pork neck in the dark mushroom soy, sweet chilli sauce, Chinese cooking wine and garlic and ginger paste and let stand for a couple of hours.

  • Step 2

    Place the pork neck on a cake rack over an oven tray and roast at 180C for 20 minutes then turn down the heat to 110C and cook for a further 4 hours or until tender and falling apart. Let rest for 30 minutes then shred with a fork.

  • Step 3

    Add the 2 whole eggs and rice vinegar to a food processor and blitz until light and frothy. Slowly add the vegetable oil until the mixture is thick and creamy.

  • Step 4

    Add to this mix the zest and juice of the 2 oranges and limes, and the finely chopped herbs. Set aside.

  • Step 5

    Prepare all the vegetables as stated. Pour over the mayonnaise and mix thoroughly. Let marinate overnight if possible to let the vegetables soften a touch.

  • Step 6

    Purchase some small miniature dinner rolls and bake them at 180C for 4 minutes then cut in half, layer in the shredded pork then layer over the Asian coleslaw and some baby spinach. Enjoy!!


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