Soaked in a succulent sauce, these mouth-watering pulled pork sliders are a delicious hand-held morsel for guests at festive functions this silly season.
- (130081) Naturalaz Pork Carvery Skin On Cooked
- 2 garlic cloves, crushed
- 2 tbsp grated ginger
- ½ cup char siu sauce
- ½ cup rice vinegar
- 1 tbsp fish sauce
- 1 tbsp (157091) Akari Soy Sauce
- 2 tbsp sugar
- 2 cups finely shredded wombok
- 1 small carrot, finely grated
- 6 snow peas, thinly sliced on the diagonal
- ½ cup coriander leaves
- ½ cup mint leaves
- 2 green shallots, thinly sliced on the diagonal
- ¼ cup rice vinegar
- 2 tbsp caster sugar
- 2 tbsp fish sauce
- 1 garlic clove, finely chopped
- 1 small red chilli, seeded and finely diced
- 24 (170770) Quality Bakers Artisan Milk Glazed Slider Buns
- Extra char siu, for serving
1. Prepare the pork
Heat the pork and remove the crackling. Roughly chop the crackling and keep for serving. Chop the remaining pork and place into a large bowl.
2. To cook the sauce
Place the garlic, ginger, char sui sauce, vinegar, fish sauce, soy sauce and sugar into a saucepan. Bring to a boil, reduce the heat and simmer until slightly thickened.
Pour over the chopped pork and mix to coat the meat in sauce.
3. To make the slaw
In a large mixing bowl toss together cabbage, carrot, snow peas, herbs and shallots. Combine rice vinegar, sugar, fish sauce, garlic and chilli in a jar and shake until sugar has dissolved. Toss dressing over slaw right before serving.
4. To assemble
Slice open milk buns and lightly toast, top with a spoonful of the pork mixture. Drizzle with a small amount of char siu sauce, spoon on some Asian slaw and top with crunchy crackling.
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