Jeff Mauro's Sweet & Sour Pork Slider

By Cathie davidson

Fire up your grill for Memorial Day with this recipe for a Sweet & Sour Pork Slider from celebrity chef Jeff Mauro.

Ingredients

• For the pork:
• 2 1/2 pounds of boneless pork shoulder, cut into thirds length-wise
• 1/4 cup soy sauce
• 1/2 cup hoisin
• 3 tablespoons Chinese rice wine
• 2 tablespoons dark brown sugar
• 2 tablespoons honey
• 1 tablespoons five-spice powder
• 1 teaspoon granulated garlic
• 1 teaspoon fresh, zested ginger
• 1 teaspoon red food coloring
• 8 King's Hawaiian Hamburger Buns
• 1 recipe pickled daikon & Carrot
• 1 recipe Sambal Mayo
• 2 fresh jalapenos, sliced whole along the bias
• For the Sambal Mayo:
• 1 cup mayo
• 2 tablespoons sambal oelek
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon fresh ginger, zested
• For the Pickled Daikon & Carrot:
• 1 cup white vinegar
• 1 cup water
• 1/4 cup sugar
• 1 teaspoon salt
• 1 daikon, cut into thin julienned strips or run through a mandolin
• 4 large carrots, julienned or run through a mandolin

Details

Servings 1
Cooking time 90mins
Adapted from abcnews.go.com

Preparation

Step 1

Cooking Directions

Make the Pickled Daikon & Carrot: Heat vinegar & water, sugar and salt until boiling. Turn down and add hot vinegar mixture to daikon and carrots. Steep in hot vinegar overnight.

Make the pork: Mix all ingredients together and marinate pork slices for at least 4 hours, preferably over night.

Heat your grill to low, 250F, and set up for indirect heat. Place strips of pork over cool side of grill and slowly grill for 1 hour, flip and grill for another hour. Heat grill to high, cover and sear both sides to develop sugars and caramelize exterior.

Make the sambal mayo: Mix together in a bowl. Season to taste and adjust according to preferred spice level.

Assemble: Place a generous helping of pork on the bottom bun of the King's Hawaiian bun, top with pickled mixture, a couple fresh jalapenos, and a schmear of the sambal mayo.