October 19, 2017 9:34 am
Put those roast pork leftovers to good use with this delicious Sriracha Pork Sliders recipe:
1 cucumber, deseeded, cut into matchsticks
1 carrot, peeled, cut into matchsticks
4-6 radishes, cut into matchsticks
60 ml (1/4 cup) rice wine vinegar
1 tablespoon caster sugar
½ teaspoon sea salt
400 g Lynca Meats Pork Belly, roasted and shredded
5 teaspoons hoisin sauce
5 teaspoons sriracha chilli sauce
8 mini brioche rolls, split, warmed
Mayonnaise, to serve
- Place the cucumber, carrot and radish in a heatproof bowl. Place the vinegar, sugar and salt in a saucepan. Cook over medium-low heat, stirring, for 1 minute to dissolve the sugar. Bring to a simmer. Simmer for 4 minutes or until thickened slightly. Cool for 10 minutes. Pour over vegetable mixture and let stand for 10 minutes. Drain off excess liquid.
- Meanwhile, combine the pork, hoisin sauce and sriracha sauce in a bowl. Heat a non-stick frying pan over medium-high heat. Add the pork mixture and cook, stirring, for 1-2 minutes or until warmed through and caramelised.
- Divide pickled veg among roll bases. Top with pork. Drizzle with mayo. Top with roll tops.