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Sriracha pork sliders with pickled veg and sweet potato chips
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Gourmet pork sliders that impress the whole family.
Ingredients:
  • 1 Lebanese cucumber, deseeded, cut into matchsticks
  • 1 carrot, peeled, cut into matchsticks
  • 4-6 radishes, cut into matchsticks
  • 60ml (1/4 cup) rice wine vinegar
  • 20.00 gm caster sugar
  • 1.20 gm sea salt
  • 400g leftover roast pork, shredded (see related recipe)
  • 27.00 gm hoisin sauce
  • 5 tsp sriracha chilli sauce
  • 8 mini brioche rolls, split, warmed
  • KEWPIE Mayonnaise, to serve
  • 850g sweet potato, cut into large batons
  • 27.30 gm extra virgin olive oil
  • 1 lime, rind finely grated
  • 1/4-1/2 tsp dried chilli flakes
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced and line 2 large baking trays with baking paper. Arrange the sweet potato on the trays, drizzle with oil, season, and toss well to coat. Roast for 40-45 minutes, turning halfway through, until golden and tender. Finish by sprinkling with lime zest and chili to your liking. Enjoy!
  • Combine cucumber, carrot, and radish in a heatproof bowl. In a saucepan, combine vinegar, sugar, and salt. Cook over medium-low heat, stirring until sugar dissolves, about 1 minute. Bring to a simmer and cook for 4 minutes until slightly thickened. Let it cool for 10 minutes. Pour over vegetables and let it sit for another 10 minutes. Drain excess liquid before serving.
  • Combine pork, hoisin sauce, and sriracha in a bowl. Heat a non-stick pan over medium-high heat. Cook pork mixture, stirring, for 1-2 minutes until warm and caramelized.
  • Distribute pickled vegetables evenly on roll bottoms. Place pork on top. Drizzle with mayonnaise and cover with roll tops. Serve alongside sweet potato chips.

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