Lemongrass Pork Sliders with Daikon Carrot Slaw

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.