Asian pork sliders

Recipes / Meat

Tempt kids, dad and dude food fans with these mini burgers.

Recipe «Asian pork sliders» presented in category Recipes / Meat, to prepare this dish you will need no more 3:00 minutes. To make this dish at home by prescription from the author Gomer would need: 2kg boneless pork shoulder roast, rind removed, excess fat trimmed, 2 tsp olive oil, 500ml cold water, 80ml hoisin sauce, 60ml soy sauce , 4 garlic cloves, peeled, halved, 4cm-piece fresh ginger, peeled, thickly sliced, 2 whole star anise , 2 cinnamon sticks, 12 mini extra soft lunch rolls, warmed, halved, 50g butter, at room temperature, Salt, to season, 2 tbsp white wine vinegar, 3 tsp caster sugar, 1/2 tsp salt flakes, 3 Lebanese cucumbers, peeled into ribbons.

Ingredients:

  • 2kg boneless pork shoulder roast, rind removed, excess fat trimmed 
  • 2 tsp olive oil 
  • 500ml cold water 
  • 80ml hoisin sauce 
  • 60ml soy sauce 
  • 4 garlic cloves, peeled, halved 
  • 4cm-piece fresh ginger, peeled, thickly sliced 
  • 2 whole star anise 
  • 2 cinnamon sticks 
  • 12 mini extra soft lunch rolls, warmed, halved 
  • 50g butter, at room temperature 
  • Salt, to season 
  • 2 tbsp white wine vinegar 
  • 3 tsp caster sugar 
  • 1/2 tsp salt flakes 
  • 3 Lebanese cucumbers, peeled into ribbons 
  • 1 Granny Smith apple, cut into matchsticks 

Instructions

  1. Preheat oven to 150C. Place pork on a chopping board. Cut a horizontal slit in the thick end (don’t cut all the way through) and open to lie flat in one piece, about 4cm thick. Season.
  2. Heat oil in a roasting pan over medium-high heat. Cook pork, turning, for 6 minutes or until brown.
  3. Combine water, hoisin sauce, soy sauce, garlic, ginger, star anise and cinnamon in a large jug. Pour over pork. Cover with foil. Bake, turning once and basting occasionally, for 2 1/2 hours or until pork is very tender. Remove foil and cool in pan for 30 minutes.
  4. Transfer the pork to a chopping board, reserving the braising liquid. Shred the meat, discarding any fat. Transfer to a bowl. Pour reserved braising liquid into a jug. Use a metal spoon to skim and discard fat from the surface. Add 80ml (1/3 cup) braising liquid to pork. Toss to combine.
  5. Meanwhile, to make the cucumber and apple pickle, whisk the vinegar, sugar and salt in a bowl. Add the cucumber and apple. Toss to combine. Stand for 8 minutes. Drain.
  6. Spread the roll bases with butter. Top with pickle, pork and roll tops.