Pulled Pork & Mango Sliders

Ingredients

• 600g pork shoulder
• 3 cloves garlic – finely chopped
• 1 brown onion – sliced
• 1/3 cup rice bran oil
• 2 tbsps. corn flour
• 1 cup balsamic vinegar
• 1/4 cup light soy sauce
• 2 tbsps. kicap manis
• 1 cup chicken stock
• 1 cup apple juice
• 1/3 cup sugar
• Salt & pepper
• 1 lime – juiced
• 1 mango – peeled & sliced
• 12 small dinner rolls or Brioche

Method

1. Pre-heat 170°C.
2. Cut pork along grains, vertically into 5cm thick strips. Rub some oil, corn flour, salt & pepper all over pork.
3. In a heavy-based casserole dish with a lid, heat some oil over a medium heat. Sear pork until browned on all sides. Add onion & fry for 2 minutes. Add garlic & fry for a further minute. Set pork aside, leaving onion and garlic in the pot.
4. Add balsamic vinegar, soy, kicap manis, stock, apple juice & sugar. Bring to a gentle boil.
5. Return pork to sauce. Cover with lid & transfer pot to oven. Cook for 2 hours, turning once or twice.
6. Remove pork gently from pot. Place in a large bowl & cover with cling film. Keep pork in the fridge until ready to pull.
7.  Return pot to the stove & bring sauce to a gentle boil. Let sauce reduce until it becomes a thick glaze(approx. 8-10 minutes).
8. Test by coating a wooden spoon with sauce & running your finger through the middle of it. If a clear path is let on the spoon, it is ready. Finish sauce with lime juice.

 

Mango Slaw w Sriracha Mayonnaise

Ingredients

• 1/2 cup of mayonnaise
• 1 tbsps. Sriracha or hot chilli sauce
• 1 lime – juiced
• 1 semi ripe mango – thinly julienne
• 2 cups finely sliced red cabbage
• 1 small carrot – finely sliced
• 1/2 cup coriander – chopped
• Pinch of sea salt

Method

1. Mix mayonnaise with Sriracha, lime juice & sea salt. Stir well to combine.
2. Set aside 1/4 cup of mayo as spread for bread rolls.
3. In a large bowl, mix sliced mango, cabbage, carrots, coriander & Sriracha mayo. Toss till well combined.