Ash and Matty - Pork Sliders
with Sweet Potato Fries
Prep time: 1½ hours
Cook time: 2 hours
7g dried yeast
50g caster sugar
450g bread flour
1 tsp salt
75g butter, at room temperature, cubed
1 egg, extra, lightly beaten
Sesame seeds, to sprinkle
1kg boneless pork shoulder
1 brown onion, peeled
1 stick lemongrass, trimmed, chopped
4cm pieces fresh ginger, peeled
80ml rice wine vinegar
60ml hoi sin sauce
60ml soy sauce
1 tbs fish sauce
1 tbs caster sugar
500ml chicken stock
Sweet Potato Fries
1kg sweet potatoes, cut into chips
60ml vegetable or coconut oil
1 tbs finely chopped rosemary
Pinch dried Italian herbs
2 tbs olive oil
1 tbs red wine vinegar
Pinch caster sugar
¼ small red cabbage, finely shredded
1 medium carrot, cut into julienne
2 green spring onions, thinly sliced
1. To make buns, whisk milk, yeast and sugar in a small bowl. Set aside for 5 minutes or until frothy.
Sift flour and salt into bowl of an electric mixer fitted with a paddle attachment. Add yeast mixture and egg. Mix on low speed to combine.
2. With motor operating, add butter, 1 cube at a time, mixing to combine. Knead dough on a lightly floured surface for 30 seconds.
Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for about 2 hours or until doubled in size.
3. Punch down dough. Turn out onto a lightly floured work surface and knead for 10 minutes or until dough is smooth and elastic. Divide into four or six portions, depending on size of bun you would like. Using floured hands, roll each portion into a ball.
Place buns onto an oven tray, 5cm apart. Cover with a clean tea towel and set aside for 20 minutes to rise again.
4. Preheat oven to 200C.
5. Brush buns with beaten egg and sprinkle with sesame seeds.
6. Bake for about 15-20 minutes or until golden, crisp and cooked through. Transfer to a rack to cool. Slice in half horizontally. Lightly toast to serve if desired.
7. Meanwhile, to prepare pork, place pork in a medium size roasting dish.
8. Process onion, lemongrass and ginger until finely chopped. Add vinegar, sauces and sugar and process to combine. Add stock and process to combine.
9. Pour mixture over pork. Cover tightly with foil or a lid and transfer to the oven.
10. Bake for 30 minutes at 200C. Reduce heat to 160C. Cook for about a further 1 ½ hours or until pork is very tender.
11. Remove meat from sauce and transfer to a large plate. Stand, lightly covered with foil, for 15 minutes. Using two forks, shred meat coarsely.
12. Transfer sauce from dish to a saucepan. Bring to a boil. Simmer until thickened. Remove from heat and cool.
13. Meanwhile, to make fries, place all ingredients in a bowl. Season with salt. Toss to combine. Arrange fries in a single layer on a rack on an oven tray.
14. Increase oven to 180C.
15. Roast for about 30 minutes or until fries are golden brown and tender, turning half way through.
16. To make slaw, whisk oil, vinegar and sugar in a large bowl. Season. Add remaining ingredients and toss to combine.
17. Sandwich buns with pulled pork and slaw. Serve with fries and sauce.
For a quicker version, you can use pre-packaged buns and coleslaw.
The pulled pork is also great for tacos, omelette or homemade sushi.