fbpx
Cover - Sticky Pork Sliders

Sticky Pork Sliders

180 mins
1159 cals per serving
Print
avatar

Donal's Notes

There are many cuts of meat that highly benefit from the low and slow treatment and perhaps none more than the ubiquitous pork belly. It’s a fairly rewarding and inexpensive cut for the home cook. The salty, sticky, aromatic slices of tender meat are irresistible sandwiched between pillowy brioche buns and crunchy slaw. Certainly one for a weekend treat for the whole crew.

Ingredients

pork belly
pork belly
brioche slider buns
brioche slider buns
garlic
garlic
fresh ginger
fresh ginger
dark soy sauce
dark soy sauce
rice wine
rice wine
soft brown sugar
soft brown sugar
chilli flakes
chilli flakes
star anise
star anise
szechuan peppercorns
szechuan peppercorns
water
water
carrots
carrots
red cabbage
red cabbage
white cabbage
white cabbage
caster sugar
caster sugar
sesame oil
sesame oil
sesame seeds
sesame seeds
fresh coriander
fresh coriander

Equipment

Measuring jug
Measuring jug
Roasting tin
Roasting tin
Tin foil
Tin foil
Tongs
Tongs
Chopping board
Chopping board
Chopping knife
Chopping knife
Small saucepan
Small saucepan

Method

1

Heat the oven to 160°c/ fan 140°c. In a jug, mix all the ingredients for the cooking liquid. Put the pork in a roasting tin and pour over the cooking liquid. Cover tightly with foil and slow cook for 2 ½ hours until very tender. Remove from the oven and pour the juices back into a jug. Allow the meat to cool completely (you can leave to cool until the next day if you are making these sliders in advance).

2

To make the slaw, shred the cabbage and carrot and mix in a bowl. Heat the rice vinegar and caster sugar with 2 tablespoons of water until the sugar is dissolved. Pour this mix over vegetables and set aside to macerate. Once the slaw has macerated, add the sesame oil, sesame seeds and coriander.

3

Lightly toast the buns and prepare the meat. Remove any excess skin and fat from the pork then slice. Pour or scoop off any fat from the juices restored in the jug and pour into a large frying pan, heat till bubbling then add the slices of pork belly and cook, turning for 5-10 minutes until they are sticky and coloured.

4

Fill the buns with the sticky pork and top with the slaw and serve with any extra slaw on the side.

How did you get on with this recipe?

Your email address will not be published. Required fields are marked *

Other recipes you'll love

Some hand-picked favourite recipes:

Baked Oatmeal -Low Cal

  • Serves 10
  • 223 cals
45 mins

Crispy Chicken with Chickpea Stew - September

  • September Recipe
  • Serves 4
  • 596 cals
15 mins

Mini Mince Pies - December

  • December Recipe
  • Serves 12
  • 230 cals
60 mins