Pork belly sliders with pickled cabbage and hoisin sauce
For the pork belly, I've used leftovers of this recipe
Ingredients
- Leftover roasted pork belly in strips or cubes
- sliders
pickled cabbage
- 1/2 white cabbage thinly sliced
- 2 cloves of garlic chopped
- 110 gr sugar
- 450 ml apple vinegar
- 2 cloves
- 1 tsp pepper corns
- 2 pcs of ginger finely sliced
- 250 ml water
- 2 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp salt
HOISIN SAUCE
- 4 tbsp soy sauce use the kind with less salt in it
- 2 tbsp of peanut butter
- 1 tbsp of honey or molasses
- 2 tsp white wine vinegar
- 1/8 tsp garlic powder
- 2 ttsp sesame oil
- 20 drops of Chinese hot sauce
- 1/8 tsp black pepper
Instructions
- Start with making the pickled cabbage. Cut it as thinly as you can. Mix all the other ingredients well together and make sure the sugar is dissolved. Pour over the cabbage and leave to stand for at least an hour but preferably overnight. (we left it too short and while still delicious, it could have been a bit more pronounced
HOISIN SAUCE
- Simply mix all the ingredients together with a sturdy spoon. It might take a while for it to fully blend together so be patient. It will come.
- Fry your pork belly in a pan until crispy.
- Garnish the buns with the pickled cabbage, ad the pork belly and the hoisin sauce to taste