Prep time: 10 minutes Cook time: 8 hours Serves: Makes 24 sliders
Our South-east Asian take on pulled pork sliders, delivering tender, juicy pork with a zesty slaw. The ultimate snack to impress guests!
Recipe courtesy of the food dept. (Recipe Sally Courtney, Art direction Anne Marie Cummins, Photography Brett Stevens, Styling Justine Poole)
1 x 2kg skinless pork shoulder
1 onion, roughly diced
1 stalk lemon grass, bruised
3 cloves garlic, crushed
2 tablespoons grated ginger
½ cup char siu sauce
¾ cup rice vinegar
3 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons sugar
24 small brioche buns or small bread rolls
2 cups shredded wombok cabbage
1 carrot, shredded
6 sliced snow peas
½ cup coriander leaves
½ cup mint leaves
2 sliced shallots
2 tablespoons caster sugar
1 sliced chilli
Extra char siu sauce, for serving
Sprinkle onion over base of slow cooker and place pork on top, add lemon grass.
Combine 2 cloves garlic, ginger, char sui sauce, ½ cup rice vinegar, 1 tablespoon fish sauce, soy sauce and sugar, stir to combine, pour over pork and cover slow cooker. Cook on low for 8 hours.
Skim any excess fat and remove lemon grass. Remove meat from bone and pull apart with forks. Toss pulled meat through some cooking juices and keep warm.
Slice open buns and toast, top with pulled pork mixture. Drizzle with char siu sauce if desired and spoon on Asian slaw.
Tip: Pork can also be slow roasted in a covered baking dish, 110C for 8 hours.
To make Asian slaw: In a large bowl combine cabbage, carrot, snow peas, coriander leaves, mint leaves and shallots.
Toss with a dressing of ¼ cup rice vinegar, caster sugar, 2 tablespoons fish sauce, 1 crushed clove garlic and chilli.