Put those roast pork leftovers to good use with this delicious Sriracha Pork Sliders recipe:
- 1 cucumber, deseeded, cut into matchsticks
- 1 carrot, peeled, cut into matchsticks
- 4-6 radishes, cut into matchsticks
- 60 ml (1/4 cup) rice wine vinegar
- 1 tablespoon caster sugar
- ½ teaspoon sea salt
- 400 g Lynca Meats Pork Belly, roasted and shredded
- 5 teaspoons hoisin sauce
- 5 teaspoons sriracha chilli sauce
- 8 mini brioche rolls, split, warmed
- Mayonnaise, to serve
- Place the cucumber, carrot and radish in a heatproof bowl. Place the vinegar, sugar and salt in a saucepan. Cook over medium-low heat, stirring, for 1 minute to dissolve the sugar. Bring to a simmer. Simmer for 4 minutes or until thickened slightly. Cool for 10 minutes. Pour over vegetable mixture and let stand for 10 minutes. Drain off excess liquid.
- Meanwhile, combine the pork, hoisin sauce and sriracha sauce in a bowl. Heat a non-stick frying pan over medium-high heat. Add the pork mixture and cook, stirring, for 1-2 minutes or until warmed through and caramelised.
- Divide pickled veg among roll bases. Top with pork. Drizzle with mayo. Top with roll tops.
