Donal Skehan’s sticky pork sliders
To celebrate the release of his latest cookbook ‘Home Kitchen’, Donal’s making his soy sauce pork sliders with chilli and coriander. Perfect for feeding the family, these sticky slices are irresistible! Juicy pork belly sandwiched between pillowy brioche buns and crunchy slaw, they’re a real weekend treat.
Sticky soy pork sliders
Serves: 6
Ingredients
1.2kg piece of pork belly 12 brioche slider buns
For the cooking liquid:5 garlic cloves, sliced 5cm piece of fresh ginger, grated 75ml soy sauce 60ml Shaoxing rice wine 2 tbsp soft light brown sugar 1 red chilli, halved lengthways 1 star anise 2 tsp Sichuan peppercorns 125ml water
For the slaw:2 carrots ⅓ red cabbage ¼ white cabbage 100 ml rice vinegar 2 tbsp caster sugar 1 tbsp sesame oil 2 tbsp sesame seeds, toastedLarge handful of coriander leaves, roughly torn
Method
1. Preheat the oven to 160°C/140°C fan/320°F/Gas 3.
2. In a jug, mix together all the ingredients for the cooking liquid. Put the pork into a roasting tray and pour over the cooking liquid. Cover tightly with foil and slow-cook for 2½ hours until very tender.
3. Remove from the oven and pour the juices back into the jug. Allow the meat to cool completely (you can leave it to cool until the next day if you are making these sliders in advance).
4. To make the slaw, shred the carrots and cabbage and combine in a bowl.
5. Heat the rice vinegar and caster sugar in a small saucepan over a medium heat with 2 tablespoons of water until the sugar has dissolved. Pour this mix over the shredded vegetables and set aside to macerate for at least 15 minutes. Once the slaw has macerated, add the sesame oil, sesame seeds and coriander.
6. When you are ready to serve, prepare the meat. Remove any excess skin and fat from the pork, then carve into slices.
7. Pour or scoop off any fat from the juices reserved in the jug, then pour the juices into a large frying pan. Place over a medium heat until bubbling, then add the slices of pork belly and cook, turning, for 5-10 minutes until they are sticky and coloured.
8. Meanwhile, lightly toast the buns.
9. Fill the buns with the sticky pork and top with the slaw. Serve with any extra slaw on the side.