Chinese Pork Sliders
·
Makes 20
Ingredient
·
2 tbs rice vinegar·
2 tbs caster sugar·
1 carrot, cut into matchsticks·
2 Lebanese cucumbers, seeds removed, cut into matchsticks·
1/4 cup (60ml) sriracha*·
1/4 cup (75g) mayonnaise·
20 small (7cm) burger buns, split·
300g good-quality chicken liver pâté·
600g Chinese roast pork belly*, sliced·
1 cup coriander leaves·
1 cup micro cress*
Recipe
1. Combine vinegar,
sugar and 1 tsp salt in a bowl. Stir to dissolve the sugar. Add the carrot and
cucumber, then stand for at least 10 minutes to pickle. Drain well and set
aside.2. Combine sriracha
and mayonnaise in a bowl and set aside.3. Lightly toast
the buns, then spread the base of each with a generous amount of pâté. Fill the
buns with slices of pork belly and top with coriander, micro cress and a little
pickled carrot and cucumber. Drizzle with the chilli mayonnaise and finish each
slider with a bun top.*Sriracha is a Thai chilli sauce from Asian food shops.
Chinese roast pork is from Chinese takeaway shops. Micro cress is from selected
greengrocers.
Chinese Pork Sliders