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Asian pork sliders
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Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
210 minutes
Irresistible mini burgers for kids, dads, and burger lovers.
Ingredients:
  • 2kg boneless pork shoulder roast, rind removed, excess fat trimmed
  • 9.20 gm olive oil
  • 500ml (2 cups) cold water
  • 80ml (1/3 cup) hoisin sauce
  • 60ml (1/4 cup) 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
  • 40.00 ml white wine vinegar
  • 15.00 gm caster sugar
  • 1.20 gm salt flakes
  • 3 Lebanese cucumbers, peeled into ribbons
  • 1 Granny Smith apple, cut into matchsticks
Instructions:
  • Preheat your oven to 150C. Lay the pork on a cutting board and make a horizontal incision in the thick end (be sure not to slice all the way through) and then unfold to create a flat piece, roughly 4cm thick. Season generously.
  • In a roasting pan, heat oil over medium-high heat. Cook pork, turning occasionally, for about 6 minutes until nicely browned.
  • In a large jug, mix together water, hoisin sauce, soy sauce, garlic, ginger, star anise, and cinnamon. Pour the mixture over the pork. Cover with foil and bake for 2 1/2 hours, turning once and basting occasionally, until the pork is very tender. Remove foil and let the pork cool in the pan for 30 minutes before serving.
  • Place the cooked pork on a cutting board and set aside the flavorful braising liquid. Shred the tender meat, removing any excess fat, and place it in a bowl. Pour the reserved liquid into a measuring jug. Skim off any fat from the top using a metal spoon. Add 80ml (1/3 cup) of the liquid to the shredded pork and mix well.
  • Prepare the cucumber and apple pickle by combining vinegar, sugar, and salt in a bowl. Mix in the cucumber and apple, then let it sit for 8 minutes before draining.
  • Butter the roll bases, then layer with pickles, pork, and top with roll tops.

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