Jeff Mauro's Sweet & Sour Pork Slider
Fire up your grill for Memorial Day with this recipe for a Sweet & Sour Pork Slider from celebrity chef Jeff Mauro.
- 1
- 90 mins
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
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.