Miso Tuna Yaki Onigiri - Roasted Rhubarb Risotto - Chinese Pork Sliders -Pork Cutlets With Spicy Asian Slaw (part 3)

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