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Pulled Pork Sliders with Cucumber Slaw and Spicy Mango Salsa
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 450 | g | Pork Carvery |
| 10 | each | QBA Ciabatta Dinner Rolls White |
| 350 | g | Cucumber |
| 20 | g | Fresh Dill, roughly chopped |
| 10 | g | Fennel seeds |
| 60 | mL | White wine vinegar |
| 10 | g | Minced garlic |
| 250 | g | Mango cheeks |
| 10 | g | Minced ginger |
| 5 | g | Small red chilli, finely chopped |
| 60 | g | Caster sugar |
| 80 | mL | Cornwell's Malt Vinegar |
Method
Step 1
Preheat oven to 180° C. Remove the Pork Carvery from the cry-vac bag and clean off excess cap. Using your hands pull strands of flesh from the top and edges of the pork. This gives the meat a rustic look and feel.
Step 2
Slice the Artisan White Ciabatta Dinner Rolls in half and place onto a lined tray, then heat in the oven for 4 minutes. Also out the pulled pork on a tray and warm for 5 minutes.
Step 3
To make the cucumber slaw, mix together ribbons of cucumber, dill, a sprinkle of toasted fennel seeds, white wine vinegar and garlic. Set aside once mixed.
Step 4
In a small saucepan combine the mango cheeks, minced ginger, chilli, caster sugar and Cornwell’s Malt Vinegar. Simmer ingredients until cooked and blitz to remove any large lumps. Set your mango chutney aside until ready to use.
Step 5
To assemble the sliders, lay the ribbon mix onto the base of the Artisan White Ciabatta Dinner Roll, add pulled pork, mango chutney and finish with garnish. Place the top of the roll on top and skewer.