Asian Pork Sliders With Magic Miso Mayo Recipes

ASIAN PORK SLIDERS

Steps:

• Make the Tri-Color Asian Slaw: Put all ingredients in a bowl and toss well. Let the slaw sit at least 15 minutes before serving.
• Make the sliders: Preheat a grill to medium heat.
• Put the pork, soy sauce, red onion, and ginger in a large bowl and stir together to incorporate. Form 8 patties, using 3 to 4 tablespoons of pork mixture in each one and shaping them 1/2-inch thick. Be sure not to overwork or overhandle the mixture.
• Grill the burgers over direct heat, turning once, until fully cooked through, 5 to 7 minutes per side.
• Toward the end of the sliders' grilling time, grill the buns: Slice them in half if necessary, then grill the cut sides until lightly marked and lightly toasted, about 1 minute.
• Let the sliders rest on a platter or cutting board for 5 minutes after grilling, then set 1 slider in each bun and top with Tri-Color Asian Slaw. Serve.

ASIAN PORK SLIDERS WITH MAGIC MISO-MAYO

Steps:

• Make the Mayo: In a small bowl, stir together the mayonnaise, miso, and a squeeze of lime juice until smooth. Check the seasonings. The Magic Miso-Mayo will keep, covered in the refrigerator, for up to 2 weeks.
• Make the Sliders: Put a gallon-size resealable plastic bag in a medium bowl to hold it steady. Add the pineapple juice, garlic, and pork. Seal the bag, pressing out any excess air, and turn it over a few times to coat the tenderloin. Marinate in the refrigerator for 8 to 12 hours (or at room temperature for up to 1 hour), turning the bag over once or twice, if possible.
• Preheat the oven to 400°F, with a rack in the middle position. In a medium ovenproof skillet, heat the oil over medium-high heat until it shimmers. Remove the tenderloin from the marinade, pat dry, then season with salt and pepper. Add the tenderloin to the pan and cook until golden brown all over, about 6 minutes total.
• Off the heat, brush the top half of the tenderloin with half the hoisin sauce. Put the pan in the oven and roast for 8 minutes. Turn the tenderloin over, brush the top half with the remaining hoisin sauce, and roast until almost cooked through, but still pink, about 6 minutes more. Transfer the tenderloin to a cutting board and let rest for 5 to 10 minutes.
• Cut the pork into 1/4-inch-thick slices. Serve with the rolls, extra hoisin sauce, scallions, Magic Miso-Mayo, and Sriracha, and let everyone assemble their own sliders.

MUSTARD AND SOY PORK SLIDERS WITH TOASTED SESAME MAYO

Steps:

• Whisk the mayonnaise, sesame oil and seasoned rice vinegar together in bowl. Cover and refrigerate until ready to serve. Mix the panko, egg, soy sauce, garlic powder and mustard powder together in a medium bowl. Add the pork, sugar, salt and black pepper. Mix until evenly combined. Gently form the mixture into 16 golf ball-sized balls, then press each ball into a 1/2-inch-thick patty. Heat a large skillet over medium-high heat and add about half of the vegetable oil. Cook the patties, in batches, until cooked through and golden brown, about 3 minutes a side. Tuck the patties into the rolls and top with the reserved sesame mayonnaise and lettuce. Serve.