Pork Satay Sliders with Peanut Sauce and Asian Slaw

Name: Pork Satay Sliders with Peanut Sauce and Asian Slaw
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: Thai
Ingredients: 3 tbsp Rice Vinegar (3 tablespoons rice vinegar); 2 tbsp Lime Juice (1 tablespoon fresh lime juice + 1 tablespoon fresh lime juice); 2 tsp Brown Sugar (2 teaspoons brown sugar + 1-1/2 tablespoons brown sugar); ¼ cup Cilantro (1/4 cup fresh cilantro); 1 tsp Toasted Sesame Oil (1 teaspoon toasted sesame oil); 1 ¼ tsp Kosher Salt (1/4 teaspoon Morton Coarse Kosher Salt + 1-1/2 teaspoons Morton Coarse Kosher Salt); 1 piece Red Bell Pepper (1 red bell pepper); 10 oz Cabbage (1 10-14 ounce package shredded cabbage — up to 14); ¼ cup Smooth Peanut Butter (1/4 cup peanut butter); 2 tbsp Hoisin Sauce (2 tablespoons hoisin sauce); 1 tbsp Soy Sauce (1 tablespoon soy sauce); 1 tbsp Water (1 tablespoon water); ½ tsp Sriracha (1/2 teaspoon Sriracha (more if you prefer a spicier sauce)) — optional; 1 lb Pork (1-1/2 pounds ground pork); 8 pieces Slider Bun (8 slider buns)

Smoky pork sliders with a sweet and tangy Asian slaw, served with a spicy peanut sauce.

35 minThai

Servings8

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Halal

Ingredients

For 8 servings

Rice Vinegar3 tbsp · 3 tablespoons rice vinegar
Lime Juice2 tbsp · 1 tablespoon fresh lime juice + 1 tablespoon fresh lime juice
Brown Sugar2 tsp · 2 teaspoons brown sugar + 1-1/2 tablespoons brown sugar
Cilantro¼ cup · 1/4 cup fresh cilantro
Toasted Sesame Oil1 tsp · 1 teaspoon toasted sesame oil
Kosher Salt1 ¼ tsp · 1/4 teaspoon Morton Coarse Kosher Salt + 1-1/2 teaspoons Morton Coarse Kosher Salt
Red Bell Pepper1 piece · 1 red bell pepper
Cabbage10 oz · 1 10-14 ounce package shredded cabbage — up to 14
Smooth Peanut Butter¼ cup · 1/4 cup peanut butter
Hoisin Sauce2 tbsp · 2 tablespoons hoisin sauce
Soy Sauce1 tbsp · 1 tablespoon soy sauce
Water1 tbsp · 1 tablespoon water
Sriracha½ tsp · 1/2 teaspoon Sriracha (more if you prefer a spicier sauce) · optional
Pork1 lb · 1-1/2 pounds ground pork
Slider Bun8 pieces · 8 slider buns

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Steps

1For the Asian slaw, begin by roughly chopping the cilantro. Next, combine the rice vinegar, lime juice, brown sugar, cilantro, sesame oil, and salt in a small bowl and whisk until fully combined. Remove the stem and core from the red bell pepper then thinly slice. Add the bell pepper and shredded cabbage to a medium sized mixing bowl. Add the liquid mixture to the bowl and toss until the cabbage and bell pepper are completely coated with liquid. Refrigerate the Asian slaw until ready to use, or up to 8 hours.
2For the Thai peanut sauce, combine the peanut butter, hoisin sauce, brown sugar, soy sauce, lime juice, water, and Sriracha in a small bowl and blend well until all of the ingredients are combined. Use immediately or refrigerate for up to 1 day.
3For the burgers, divide the meat into eight 3-ounce (85 g) portions. Gently form the meat into patties that are slightly wider than the buns to allow for shrinkage during the cooking process. Season both sides of the patties with kosher salt.
4Fire up. Prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 225°F (107.2°C) on the indirect side. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side.
5Cook. Place the slider patties on the indirect side of the grill, positioning the vent directly above the burgers in order to force the smoke over and around the meat. Cook the patties for about 10 minutes.
6Push the tip of a rapid-read thermometer such as the Thermapen into the side of the patties. When the temperature reaches 110°F (43.3°C), flip the burgers and cook for approximately 5 more minutes. Because they are not over direct heat, you do not need to flip them often.
7When the slider patties reach 125°F (51.7°C), get ready to move them to the direct-heat zone. If you are on a gas grill, crank it up to high. On a charcoal grill, remove the lid and fully open the bottom vents. If necessary, take the meat off of the grill and close the lid while the hot side heats up.
8Put the slider patties on the direct heat side to brown them. Leave the lid up so the heat is concentrated on one side of each burger. If the fire flares up, move the burger to another spot. Flip the meat every minute to form a nice crust on both sides and continue to cook until they reach 145°F (62.8°C). If necessary to prevent burning, move the burgers to the indirect side to finish cooking.
9Serve. To assemble the sliders, place each patty on a bottom bun and top with the Asian slaw. Spread some Thai peanut sauce on the top buns before placing on the burgers. Serve immediately.