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Ingredients
- Braising Liquid:
- 1/3 cup maple syrup
- 1/3 cup soy sauce
- 2 star anises
- Sliders:
- 2 (1-lb) bacon slab blocks, about 5" x 5" each
- 16 small potato dinner rolls
- Glaze:
- 1/2 cup maple syrup
- 1/2 cup light brown sugar
- 2 Tbsp soy sauce
- 2 Tbsp apple cider vinegar
- 2 Tbsp coarse black pepper
- Slaw:
- 3/4 cup mayonnaise
- 2 Tbsp Dijon mustard
- 1 Tbsp coarse mustard
- 2 Tbsp maple syrup
- 1 Tbsp apple cider vinegar
- 1 tsp salt
- 1 Tbsp fresh parsley, chopped
- 1-1/2 cups green cabbage, shredded
- 1-1/2 cups red cabbage, shredded
- 1 cup carrots, julienned
Preparation
Step 1
To prepare the slider meat and braising liquid, fill a saucepot 3/4 of the way with water. Add in the syrup, soy, and star anise. Bring up the heat until just simmering. Add in the bacon. Let simmer at barely a bubble for 1 hour. Remove the bacon from the liquid and let it cool. When cooled, slice into 1/4" thick slices.
To prepare the glaze, whisk together the syrup, sugar, soy, and vinegar in a small mixing bowl. Reserve about 1/4 cup glaze in a separate mixing bowl for later. Toss the sliced bacon into the glaze and let soak for about 10 minutes.
On a baking sheet, lay out the bacon slices and sprinkle each piece with the black pepper. Hold until ready to grill.
To prepare the slaw, mix together the mayo, both of the mustards, syrup, vinegar, salt, and parsley in a mixing bowl.
In another mixing bowl, add the cabbages and carrots, mix in the just-prepared dressing, and chill until ready to serve.
To finish the slider meat, put your grill on medium heat and grill the bacon slices on both sides until crisp. Keep a close eye on the bacon while cooking so it doesn't burn from the sugary glaze. Remove from the grill and keep warm.
To assemble the sliders, open the dinner rolls and place a small amount of slaw on the bottom of each, followed by a piece of bacon and a little of the reserved glaze. Put on the top of the bun and serve immediately.