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Pork Sliders, Asian Style
Posted By admin On January 27, 2012 @ 8:49 pm In Episode 218 | No Comments
Makes 8 Sliders, 4 Servings
Hands on Time: 30 Minutes
Total Preparation Time: 30 Minutes
cabbage and pepper slaw
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)
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.
Stir together 1/4 cup mayonnaise, 1 tablespoon finely chopped fresh cilantro, 1 teaspoon lime juice, and salt and pepper to taste.
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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