The Pioneer Woman Tasty Kitchen
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Lemongrass Pork Sliders with Daikon Carrot Slaw

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Level: Easy

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Description

Delicious sliders made with heavenly scented lemongrass-marinated pork.

Ingredients

  • FOR THE SLIDERS:
  • 2 pounds Pork Collar (I Used One From Snake River Farms), Or Pork Shoulder Roast
  • 6 pieces Hamburger Buns
  • 2 whole Green Jalapenos, Stem And Seeds Removed, Sliced
  • 1 bunch Cilantro, Leaves Removed
  • Mayonnaise For Spreading On The Bun
  • Siracha If You Like It Spicy
  • FOR THE SLAW:
  • 1 cup White Vinegar
  • 3 Tablespoons Sugar
  • 2 Tablespoons Fish Sauce
  • ½ cups Water
  • 2 cups Julenne Daikon (or Substitute Jicama If You Can't Find Daikon)
  • 1 cup Julienne Carrots
  • FOR THE MARINADE:
  • 3 Tablespoons Minced Lemongrass
  • 1 Tablespoon Finely Chopped Ginger
  • 4 Tablespoons Brown Sugar
  • 3 Tablespoons Fish Sauce
  • 2 Tablespoons Soy Sauce
  • 1 teaspoon Sesame Oil
  • 1 teaspoon Black Pepper
  • 1 teaspoon Chili Flakes (optional If You Don't Like Spicy)
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Vegetable Oil

Preparation

Freeze the pork for 2 hours to firm it up for slicing.

Slice pork collar into 1/8th inch medallions. Note, If you’re not using a marbled or tender cut like Kurobuta, you can pound the pork slice between two sheets of plastic wrap to make it more thin and tender.

Prepare marinade by combining all of the ingredients in a bowl. It resembles a thick syrupy slurry.

Dredge pork slices in the marinade and stack the dredged steaks in a pan. Top with the remaining marinade. Cover and refrigerate for at least 30 minutes, longer if you can.

While pork is marinating in the slurry marinade, prepare the carrot/diakon slaw. Mix the vinegar, sugar, fish sauce, and water in a large bowl. Add daikon and carrots. Mix and taste to adjust seasoning. Let it stand in the fridge as you marinate the pork slices. The slaw can be refrigerated for several days.

Preheat gas or charcoal grill to 450 F or hotter (I prefer charcoal if I have time).

Remove the pork slices and shake away excess marinade. Discard the marinade. Grill the pork slices over direct heat until nicely charred on both sides and you can smell the aroma. If you’re using an oven, use the broiler and cook around 6 minutes, flipping once until cooked and nicely seared.

Lightly toast your hamburger buns.

Assemble the slider by starting with a mayo spread on both sides of the bun, add lettuce on the bottom half of the bun, then add the grilled pork slices (I like two per slider), and top with jalapeno slices, daikon/carrot slaw, and some cilantro. If you don’t like cilantro, skip it and I won’t tell. Squirt on some Sriracha if you like your sliders spicy. Enjoy with an Arnold Palmer ice-tea lemonade.

2 Comments

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Callista Lemay on 7.4.2014

What a great idea!
That sounds so excellent! Next BBQ I have I will have to try something like this! I love the idea of thin slices of pork instead of a giant patty.

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In Good Flavor on 7.3.2014

Yummmm!! Looks and sounds amazing!

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