Pork Sliders, Asian Style

Posted on January 27th, 2012  |  Filed under Episode 218

Pork Sliders Asian StyleMakes 8 Sliders, 4 Servings
Hands on Time: 30 Minutes
Total Preparation Time: 30 Minutes

Suggested accompaniment
cabbage and pepper slaw

Ingredients
1/8 small green cabbage
1/4 small red bell pepper
1/4 c fresh basil leaves
1 medium scallion
One 1-inch piece fresh ginger
1 garlic clove
1/2 pound lean ground pork
2 t soy sauce
1/2 t kosher salt
1/8 t sesame oil
2 T vegetable oil
Cilantro Mayo (see recipe below)
Mini Pitas or small rolls (see Note)

Directions
Finely chop the cabbage (about 1/3 cup), bell pepper (about 1/4 cup), basil (about 2 tablespoons), and scallion (about 2 tablespoons); peel and Microplane-grate the ginger (1 teaspoon). Combine the cabbage, bell pepper, basil, scallion, and ginger in a large bowl and press in the garlic (about 1 teaspoon). Gently stir in the pork, soy sauce, salt, and sesame oil and shape the mixture into 8 mini burgers

Heat the vegetable oil over medium heat until hot. Add the burgers and cook for 2 minutes per side, or until just cooked through. Meanwhile, prepare the Cilantro Mayo.

Serve the sliders in mini pitas or on small rolls, topped with Cilantro Mayo.

Note: Both Sahara’s mini pitas and Martin’s Famous Dinner Potato Rolls are just the right size for these sliders. You can find either product at most supermarkets.

Cilantro Mayo
Stir together 1/4 cup mayonnaise, 1 tablespoon finely chopped fresh cilantro, 1 teaspoon lime juice, and salt and pepper to taste.

Cook’s Notes
What can you do if you hate cilantro? There are lots of people out there who are born with the anti-cilantro gene. They think cilantro tastes like soap (or something just as bad). Unfortunately cilantro is common to many cuisines and it just pops its head up everywhere. I recommend that if it is an Asian dish you find it in, substitute the other Asian herb standbys – basil and/or mint. If it is a Mexican recipe use oregano or parsley in its place and if it is a Middle Eastern recipe, use parsley. Or just leave it out and don’t make any substitution.

How do you add seasonings to raw ground meat mixtures? It drives me nuts when I read a recipe that says to “add salt and pepper” to a raw ground meat recipe. Are you supposed to then take a big bite of the raw meat mixture? To check the seasoning in any raw ground meat mixture, burger, meatball, sausage, etc. I make what I refer to as a test pilot. I sauté a small patty of the mixture until it is cooked through and then taste it. That way, I can correct the seasoning before the meat is cooked and it is too late.



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