Asian Pork Sliders
Ingredients
Instructions
- 2 kg boneless pork shoulder roast, rind removed, excess fat trimmed
- 2 teaspoons olive oil
- 500 ml (2 cups) cold water
- 80 ml (1/3 cup) hoisin sauce
- 60 ml (1/4 cup) soy sauce
- 4 garlic cloves, peeled, halved
- 4 cm fresh ginger, peeled, cut into thick slices
- 2 whole star anise
- 2 cinnamon sticks
- 12 extra-soft mini buns, warmed, halved
- 50 g butter, at room temperature
- Salt, for seasoning
- Cucumber & apple pickle
- 2 tablespoons of white wine vinegar
- 3 teaspoons caster sugar
- 1/2 teaspoon salt flakes
- 3 Lebanese cucumbers, peeled into ribbons
- 1 Granny Smith apple, cut into matchsticks
- Preheat the oven to 150C. Place the pork on a cutting board. Cut a horizontal slit in the thick end (don't cut all the way through) and open it up so it lies flat in one piece, about 4cm thick. Season.
- Heat the oil in a roasting pan over medium-high heat. Cook pork, turning, for 6 minutes or until browned.
- Combine water, hoisin sauce, soy sauce, garlic, ginger, star anise and cinnamon in a large bowl. For 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 let cool in pan for 30 minutes.
- Transfer the pork to a cutting board, reserving the braising liquid. Shred the meat, discarding the fat. Transfer to a bowl. For the reserved braising liquid into a bowl. Use a metal spoon to skim and remove the fat from the surface. Add 80 ml (1/3 cup) of braising liquid to the pork. Mix to combine.
- Meanwhile, to make the cucumber and apple pickle, whisk together the vinegar, sugar and salt in a bowl. Add cucumber and apple. Mix to combine. Let stand 8 minutes. Drain.
- Spread the bottoms of the rolls with butter. Top with pickles, pork and rolls.
Asian Pork Sliders
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Asian Pork Sliders Recipe – Asian Pork Sliders Recipes
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