Sriracha pork sliders with pickled 
veg and sweet potato chips

Recipes / Meat

These easy pork sliders a gourmet fave that will impress the whole family.

Recipe «Sriracha pork sliders with pickled 
veg and sweet potato chips» presented in category Recipes / Meat, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author sheff would need: 1 Lebanese cucumber, deseeded, cut into matchsticks, 1 carrot, peeled, cut into matchsticks, 4-6 radishes, cut into matchsticks, 60ml rice wine vinegar, 1 tbsp caster sugar , 1/2 tsp sea salt, 400g leftover roast pork, shredded, 5 tsp hoisin sauce , 5 tsp sriracha chilli sauce, 8 mini brioche rolls, split, warmed, Kewpie Mayonnaise, to serve, 850g sweet potato, cut into large batons, 1 1/2 tbsp extra virgin olive oil, 1 lime, rind finely grated, 1/4-1/2 tsp dried chilli flakes.

Ingredients:

  • 1 Lebanese cucumber, deseeded, cut into matchsticks 
  • 1 carrot, peeled, cut into matchsticks 
  • 4-6 radishes, cut into matchsticks 
  • 60ml rice wine vinegar 
  • 1 tbsp caster sugar 
  • 1/2 tsp sea salt 
  • 400g leftover roast pork, shredded 
  • 5 tsp hoisin sauce 
  • 5 tsp sriracha chilli sauce 
  • 8 mini brioche rolls, split, warmed 
  • Kewpie Mayonnaise, to serve 
  • 850g sweet potato, cut into large batons 
  • 1 1/2 tbsp extra virgin olive oil 
  • 1 lime, rind finely grated 
  • 1/4-1/2 tsp dried chilli flakes 

Instructions

  1. For the sweet potato chips, preheat oven to 200°C/180°C fan forced. Line 2 large baking trays with baking paper. Place potato on prepared trays. Drizzle with oil. Season. Toss to combine. Roast, turning halfway through cooking time, for 40-45 minutes or until golden and tender. Sprinkle with lime rind and chilli to taste.
  2. Meanwhile, place the cucumber, carrot and radish in a heatproof bowl. Place the vinegar, sugar and salt in a saucepan. Cook over medium-low heat, stirring, for 1 minute to dissolve the sugar. Bring to 
a simmer. Simmer for 4 minutes or until thickened slightly. Cool for 10 minutes. Pour over vegetable mixture. Stand 
for 10 minutes. Drain off excess liquid.
  3. Meanwhile, combine the pork, hoisin sauce and sriracha sauce in a bowl. Heat a non-stick frying pan over medium-high heat. Add the pork mixture and cook, stirring, for 1-2 minutes or until warmed through and caramelised.
  4. Divide pickled veg among roll bases. Top with pork. Drizzle with mayo. Top with roll tops. Serve with sweet potato chips.