Roasted meat sliders are the hot new food trend to pop up in cafe's and truckstops all over Sydney, could this be a worldwide trend? Our version is like a mini pork roast in a sweet soft roll, so serve up these cute little sliders at your next party.
- 1 onion, roughly diced
- 1 x 2 kg skinless pork shoulder
- 1 stalk lemongrass, bruised
- 2 garlic cloves, crushed
- 2 tbsp grated ginger
- ½ cup char siu sauce
- ½ cup rice vinegar
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp sugar
- 24 small brioche buns or small bread rolls
- extra char siu, for serving
- 1 quantity Asian slaw
- 2 cups finely shredded wombok cabbage
- 1 small carrot, peeled and shredded or finely grated
- 6 snow peas, trimmed and 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Sprinkle the onion over the base of a slow cooker and place the piece of pork on top. If the pork is too large for your cooker it can be cut in half. Add the lemongrass.
In a jug, combine the garlic, ginger, char sui sauce, vinegar, fish sauce, soy sauce and sugar, stir to combine, pour over the pork and cover the slow cooker.
Turn the slow cooker onto low and cook for 8 hours. When cooked the pork should just fall off the bone. Place onto a large tray that will collect the juices and gently tease and pull the meat apart with your fingers or 2 forks. Before returning the pork to the juices, skim any excess fat. Return the pork to the slow cooker and toss through the pan juices. Cover and keep warm.
To make the Asian 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.
Just before serving toss the dressing through the slaw ingredients.
Slice open buns and lightly toast, top with a spoonful of the pulled pork mixture. Drizzle with a small amount of char siu sauce if desired and spoon on some Asian slaw. Serve immediately.
• If you don't have a slow cooker, place pork into a baking dish and cover tightly with foil, bake in a low oven 110°C (225°F) for 8 hours. Extra pulled pork and can be frozen in its juices for up 3 months.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.
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