SPICY PORK SLIDERS
These small sandwiches have a delectable balance of sweetness and heat and come together quickly. Gochugaru is finely ground Korean chili powder; check the spice section at a good Asian grocery.
Gochujang is a prepared chili paste with a fair amount of differences between brands; we’ve been happy with Haechandle, procured from Uwajimaya.
Spicy Pork Sliders
12 brioche slider buns 2 lbs pork shoulder, thinly sliced 1 cup marinade (see recipe below) Mayonnaise for the buns; preferably homemade Pickled daikon radish, for garnish (see recipe below) Thinly sliced scallions, for garnish
Rub the marinade into the sliced pork and let sit, refrigerated, for at least 12 hours or overnight. Heat a large, heavy skillet over high heat. Once the pan is thoroughly preheated, add the pork and cook, stirring, for 6-8 minutes, until the slices are cooked through.
Add more of the marinade as needed, to keep the meat nicely sauced.
Remove the pan from the heat and cover, to keep the meat hot while you prepare the buns.
Toast the brioche buns and spread each with mayonnaise to taste.
Top with a spoonful or two of the pork. Garnish with a portion of daikon pickle and thinly sliced scallion.
1 cup Gochujang 1/2 cup Gochugaru or 1/4 cup cayenne pepper (or to taste) 1 cup Soy sauce 1/2 cup Honey 1 cup Sugar 3/4 cup Sesame oil 3/4 cup Mirin 16 Garlic cloves
Combine all the ingredients in a blender, and mix on medium high until the sauce is smooth.
1/2 cup Sugar pinch of Salt 2/3 cup Rice vinegar 3 Daikon radishes, cut into small matchsticks
Dissolve the sugar and salt in the rice vinegar.
Pour over the daikon.
Cover and marinate for at least 2 hours in the refrigerator.
Makes 12 sliders
Start to finish: 30 minutes plus overnight marinade
This recipe originally appeared in Edible Seattle in October 2013