Asian pork sliders

3/4 pound boneless pork shoulder

1/4 cup hoisin sauce

2 tablespoons unseasoned rice vinegar

1 tablespoon minced fresh ginger (about a 1-inch piece)

2 teaspoons minced garlic (about 2 medium cloves)

1-2 teaspoon chile-garlic sauce


2 cups shredded cabbage

Kosher salt

1 scallion, sliced thin

1 medium carrot, grated or julienned

1/4 medium red bell pepper, sliced into thin bite-sized pieces

2 teaspoons grated ginger

2 teaspoons granulated sugar

3 tablespoons unseasoned rice vinegar

1 tablespoon chopped cilantro (optional)


4-6 slider buns or soft dinner rolls

Asian pork sliders with ginger slaw

These sandwiches can be made on regular hamburger buns, but they’re much more fun as sliders — less messy, too. If you have a pressure cooker, the meat cooks much more quickly. Place the pork and sauce ingredients in the cooker, lock the lid in place, and cook on high pressure for 25 minutes, using natural pressure release. Defat the sauce and shred the meat as directed.
Makes 2 generous servings.

Preheat the oven to 300°F.

Trim the pork, removing any visible fat. Cut it into cubes about 2 inches square.

Combine the hoisin sauce, rice vinegar, ginger, garlic and chile-garlic sauce in a medium sized heavy pot with a well-fitting lid. Add the pork and toss to coat.

Put the pot on the stove and bring the sauce to a simmer over medium heat. When it reaches a simmer, cover the pot and put it in the oven for 90 minutes. You can also continue to cook the pork on the stove — when it reaches a simmer, cover the pot and turn the heat down a notch.

Either way, cook the pork for 60 to 90 minutes at a bare simmer. Check the meat after about an hour by inserting a fork into one of the chunks. If it goes in easily and the pork falls apart, the meat is done. If it’s not, cook for another 30 minutes or so, until the meat passes the fork test.

(If you have a pressure cooker, you can speed up the cooking process. Place all the ingredients in the pressure cooker. Lock the lid into place and cook on high pressure for 25 minutes. Let the pressure release naturally for at least 15 minutes. Remove the lid and continue with the recipe.)

When the meat is done, strain the mixture through a coarse strainer into a fat separator. When the fat has separated, pour the sauce back into the pan. If you don’t have a fat separator, remove the meat and let the sauce cool until any fat has risen to the top of the pan. Remove as much fat as possible with a spoon or use paper towels to blot it off.

When the meat is cool enough to handle, shred it and set it aside while you finish the sauce.

Pour the defatted sauce back into the pot. Bring the sauce to a boil, stirring frequently to prevent scorching. Reduce to the consistency of ketchup. When the sauce is ready, toss the shredded meat in it and cook for a minute or two longer to reheat the pork. Taste and adjust the seasoning (you can add more chile-garlic sauce if you want it spicier).

To serve, spoon onto the split slider buns or dinner rolls. Serve the slaw on the sandwiches or on the side.

For the slaw:

Place the cabbage in a small colander or the basket of a small salad spinner. Sprinkle with a generous teaspoon of kosher salt and toss to coat. Let it sit for 15 minutes or so, until cabbage has given up some of its water and has collapsed slightly. Rinse very thoroughly and pat dry.

Toss the cabbage with the scallion, carrot, red pepper, and cilantro. Whisk together the ginger, sugar, and rice vinegar and pour over the vegetables. Toss to coat. Adjust seasoning, adding extra salt if necessary.

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