Social-Feeds-Cookbook-2016

Pork SlideRs
By @ilovefoodlove
Cooking difficulty: easy
4 ½ hours
Makes 30 sliders
“There are few things I love more than throwing a party. These days, all of the fun is
mostly centred around the little people in our lives, but not everything. Feeding people
is one of my great joys in life and these pork sliders make it so easy to satisfy both the
cook, and the crowd. Just don’t forget to pass around the crackling, and have some cold
beers at the ready too.”
Ingredients
Method
2.5 – 3kg boneless pork shoulder,
preferably organic, scored
2 cloves garlic, finely chopped
1 tsp smoked paprika
2 tsp ground coriander
1 tsp ground cumin
1 tsp fennel seeds
1 tsp salt, plus extra for the skin
2 tbs olive oil
2 bay leaves
30 brioche slider buns
Apple and Radish Slaw
500g white cabbage
2 granny smith apples,
cut in half and cored
6 small radishes
4 spring onions, thinly sliced
½ cup flat leaf parsley,
roughly chopped
Sea salt and pepper
Dressing
1 heaped tbs whole egg mayonnaise
1 tbs white wine vinegar
3 tbs extra virgin olive oil
1 tsp dijon mustard
A pinch of sugar
Sea salt and pepper
Pre–heat your oven to 210°C.
Rub the pork skin with a drizzle of olive
oil, season with salt and place skin–side
down in a heavy–based roasting pan. Mix
together the garlic and spices with the oil
and rub all over the meat side.
Place the pork in the oven and cook
for 30 to 40 minutes or until the skin is
golden and crispy. (I’ve found this is by far
the best way to achieve a super crunchy
crackling). Carefully turn the pork over,
sneak the bay leaves in under the meat
and place back in the oven.
Turn the oven down to 130°C and forget
about it for another four hours when the
meat will be meltingly tender.
When it’s done, remove the crackling
and cut into pieces, set aside. Using two
forks pull apart the meat into small pieces
while discarding any remaining fat that
hasn’t rendered down. Season with salt
and freshly ground black pepper, cover
with foil and keep warm until ready to
assemble the sliders.
For the slaw, using a mandolin or great
knife skills, thinly slice the cabbage,
apples and radishes. Place them in a large
bowl with the spring onions and parsley.
For the dressing, whisk together all of
the dressing ingredients and season
with salt and pepper. Pour over the slaw
and toss together.
To serve, cut your buns in half and fill them
generously with the pork and top with
some apple and radish slaw. Pile the sliders
up on a big tray with a bowl of that amazing
crackling on the side, and make sure you
save some for yourself too.
Maker’s note
28
“Gathering our family and friends together for good food and good times is what we
love to embrace and celebrate in this convivial city. This is how I do it.”
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