Best Pork Sliders Asian Style Recipes

ASIAN PORK SLIDERS

Asian Pork Sliders image

Cake Boss Buddy Valastro's recipe from his new book, "Family Celebrations with the Cake Boss".

Provided by gailanng

Categories Pork

Time 35m

Yield 8 sliders

Number Of Ingredients 13

Ingredients

1 lb ground pork
1 tablespoon soy sauce
2 tablespoons red onions, finely minced
1/2 teaspoon fresh ginger, finely grated
8 slider buns (or mini potato rolls)
6 cups coleslaw mix with carrots (14 ounce bag)
3 tablespoons freshly squeezed lime juice (not bottled)
3 tablespoons olive oil
2 tablespoons mayonnaise
1/4 teaspoon kosher salt
1/2 teaspoon granulated sugar
1 jalapeno pepper, seeded if desired, then thinly sliced (can sub a squirt of Sriracha)
1/2 cup fresh cilantro leaves, roughly torn

Steps:

Make the Tri-Color Asian Slaw: Put all ingredients in a bowl and toss well. Let the slaw sit at least 15 minutes before serving.
Make the sliders: Preheat a grill to medium heat.
Put the pork, soy sauce, red onion, and ginger in a large bowl and stir together to incorporate. Form 8 patties, using 3 to 4 tablespoons of pork mixture in each one and shaping them 1/2-inch thick. Be sure not to overwork or overhandle the mixture.
Grill the burgers over direct heat, turning once, until fully cooked through, 5 to 7 minutes per side.
Toward the end of the sliders' grilling time, grill the buns: Slice them in half if necessary, then grill the cut sides until lightly marked and lightly toasted, about 1 minute.
Let the sliders rest on a platter or cutting board for 5 minutes after grilling, then set 1 slider in each bun and top with Tri-Color Asian Slaw. Serve.

Nutrition Facts : Calories 359.1, Fat 19.2, SaturatedFat 5.7, Cholesterol 40.9, Sodium 503.2, Carbohydrate 31.7, Fiber 3.8, Sugar 7.8, Protein 14.9

ASIAN PULLED PORK SANDWICHES

Asian Pulled Pork Sandwiches image

My Asian pulled pork is a happy flavor mashup of Vietnamese pho noodle soup and a banh mi sandwich. It's one seriously delicious slow-cooker dish. -Stacie Anderson, Virginia Beach, Virginia

Provided by Taste of Home

Categories Lunch

Time 7h14m

Yield 18 servings.

Number Of Ingredients 10

Ingredients

1/2 cup hoisin sauce
1/4 cup seasoned rice vinegar
1/4 cup reduced-sodium soy sauce
1/4 cup honey
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
4 pounds boneless pork shoulder roast
18 French dinner rolls (about 1-3/4 ounces each), split and warmed
Optional toppings: Shredded cabbage, julienned carrot, sliced jalapeno pepper, fresh cilantro or basil, and Sriracha chili sauce

Steps:

In a small bowl, whisk the first 7 ingredients until blended. Place roast in a 4- or 5-qt. slow cooker. Pour sauce mixture over top. Cook, covered, on low until pork is tender, 7-9 hours., Remove roast; cool slightly. Skim fat from cooking juices. Coarsely shred pork with 2 forks. Return pork to slow cooker; heat through. Using tongs, serve pork on rolls, adding toppings as desired. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.

Nutrition Facts : Calories 350 calories, Fat 12g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 703mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein.

ASIAN INSPIRED PULLED PORK SHOULDER (FOR TACOS OR SLIDERS)

Asian Inspired Pulled Pork Shoulder (For Tacos or Sliders) image

Recipe is for a crock pot! Delish and easy! This is based off of a traditional Char Siu sauce, but true to my nature I can never leave well enough alone! I modified this recipe a lot. I just couldn't help myself. Also, the meat is usually prepared over fire or roasted, but I really wanted to find a recipe that worked well in a slow cooker and I think I accomplished that by making my mods. Hope you like it too! ENJOY!

Provided by MixnVixn

Categories Pork

Time 8h10m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

3 lbs pork shoulder or 3 lbs tenderloin
1/2 teaspoon black pepper
1/4 teaspoon salt (or to taste)
1 large yellow onion, cut in large chunks
1/2 cup water
2/3 cup hoisin sauce (I use Koon Chun Sauce Factory brand)
1/2 cup honey
1/2 cup low sodium soy sauce
1/2 cup water
1 tablespoon sesame oil
3 tablespoons mirin
1 tablespoon rice wine (shaoxing)
2 inches lemongrass, fresh, finely diced
2 tablespoons ginger, fresh, finely grated
2 garlic cloves, finely grated
1/2 teaspoon Chinese five spice powder

Steps:

In a small sauce pan add the following items: hoisin sauce, honey, soy sauce, ½ cup of water, sesame oil, mirin, shaoxing rice wine, lemongrass fresh, ginger, garlic, and the Chinese five spice powder.
Whisk together. Reserve 1/4 cup for basting and set the pan with the rest of the sauce on the stove over low hit to thicken. About 30 min, whisking occasionally to prevent burning. Remove from heat and set aside to cool completely.
Place onion chunks in bottom of crock pot and set as low. Salt and pepper the pork on both sides and place on top of the onions.
Baste top and sides of pork with the reserved sauce. Add the lid and cook for 6-8 hours on low or 3-5 hours on high. You will know it's done when it is falling apart. YUM!
Add the cooled Korean inspired BBQ sauce reduction to a magic bullet or blender and blend until smooth. Set aside. Will keep in fridge for 2 weeks.
I use this for Asian pork tacos or pulled pork sliders. Serve either one topped with shredded green and purple cabbage, thinly slices quick-pickled radishes and cucumbers, green onion, cilantro and basil. Dress with a drizzle of spicy sriracha aioli and a drizzle of the Korean inspired BBQ sauce reduction.