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Donal Skehan
Sticky Soy Pork Sliders with Chilli & Coriander | DonalSkehan.com
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Sticky Soy Pork Sliders with Chilli & Coriander

February 08

There are many cuts of meat that highly benefit from the low and slow treatment and perhaps none more than the ubiquitous pork belly. Yes it’s probably had its day on restaurant menus but it’s a fairly rewarding and inexpensive cut for the home cook. Take inspiration from Chinese pantry ingredients and you won’t go too far wrong, the fatty tender meat is best infused with salty soy, rice wine & fresh aromatics like ginger and garlic. After the cut has been anointed and slowly baked, the sticky slices are irresistible sandwiched between pillowy brioche buns and crunchy slaw. Certainly one for a weekend treat for the whole crew.

  • time 3h
  • serves Serves 4
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.

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Ingredients

2.5lbs piece pork belly

8 brioche slider buns

 

For the cooking liquid:

5 cloves garlic, sliced

5cm piece fresh ginger, grated

2.5fl oz soy sauce

2fl oz rice wine

2tbsp soft brown sugar

1tsp chilli flakes

1 star anise 

2tsp szechuan peppercorns 

4fl oz water

 

For the slaw:

2 carrot

½  red cabbage

¼  white cabbage

3fl oz rice vinegar

2 tbsp caster sugar

1 tbsp sesame oil

2 tbsp sesame seeds, toasted

Large handful coriander leaves, torn

1.2kg piece pork belly

8 brioche slider buns

 

For the cooking liquid:

5 cloves garlic, sliced

5cm piece fresh ginger, grated

75ml soy sauce

60ml rice wine

2tbsp soft brown sugar

1tsp chilli flakes

1 star anise 

2tsp szechuan peppercorns 

125ml water

 

For the slaw:

2 carrot

½  red cabbage

¼  white cabbage

100ml rice vinegar

2 tbsp caster sugar

1 tbsp sesame oil

2 tbsp sesame seeds, toasted

Large handful coriander leaves, torn

You'll Need

Jug

Roasting tin

Bowl

Large frying pan

 

 

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