Asian Pork Sliders With Magic Miso Mayo Recipes

MISO BRAISED PORK

Miso Braised Pork image

Japanese comfort food! The smell will draw you in!

Provided by Renee from Hawaii

Categories World Cuisine Recipes Asian Japanese

Time 3h45m

Yield 12

Number Of Ingredients 8

Ingredients

1 tablespoon canola oil
5 pounds pork butt (shoulder roast) cut into 2-inch slices
2 tablespoons minced garlic
1 teaspoon minced ginger
2 cups water, more if needed
⅓ cup soy sauce
⅓ cup brown sugar
¾ cup white (shiro) miso

Steps:

Heat canola oil in a large Dutch oven over medium-high heat until hot. Sear pork slices until well browned on both sides, then remove. Stir in the garlic and ginger, cook until fragrant, about 30 seconds. Add the water, soy sauce, brown sugar, and miso; bring to a simmer, scraping the bottom of the pan to dissolve the caramelized juices.
Place pork into pot, add additional water if needed to cover pork with the sauce. Then, reduce heat to medium-low, cover, and simmer for 3 hours until the pork is tender, and the sauce has thickened.

Nutrition Facts : Calories 519.8 calories, Carbohydrate 11.6 g, Cholesterol 134.2 mg, Fat 36.2 g, Fiber 1 g, Protein 35 g, SaturatedFat 12.1 g, Sodium 1166.4 mg, Sugar 7.1 g

ASIAN PORK SLIDERS WITH TOASTED SESAME MAYONNAISE

Asian Pork Sliders with Toasted Sesame Mayonnaise image

Provided by Food Network Kitchen

Time 26m

Yield 16 sliders

Number Of Ingredients 15

Ingredients

1 cup mayonnaise
1 teaspoon toasted sesame oil
2 teaspoons seasoned rice vinegar or mirin
1/4 cup panko bread crumbs
1 large egg
2 tablespoons soy sauce
2 teaspoons mustard powder
2 teaspoons garlic powder
1 pound ground pork
Pinch sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup vegetable oil
16 small potato rolls, split
1 head Bibb lettuce, torn into pieces

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, mustard, and garlic powder together in a medium bowl. Add the pork, sugar, salt, and the ground 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 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.

ASIAN PORK SLIDERS WITH MAGIC MISO-MAYO

Asian Pork Sliders With Magic Miso-Mayo image

Make and share this Asian Pork Sliders With Magic Miso-Mayo recipe from Food.com.

Provided by Brookelynne26

Categories Lunch/Snacks

Time 8h30m

Yield 4-8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups pineapple juice
2 garlic cloves, sliced
1 pork tenderloin (about 1 1/4 pounds)
1 tablespoon vegetable oil
salt and pepper
1/3 cup hoisin sauce, plus extra for serving
8 dinner rolls, split
4 scallions, thinly sliced on the diagonal (white and pale green parts only)
1/2 cup mayonnaise
1 teaspoon white miso
fresh lime juice

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.

Nutrition Facts : Calories 574.1, Fat 21.9, SaturatedFat 4.2, Cholesterol 92.3, Sodium 945.2, Carbohydrate 60.5, Fiber 2.4, Sugar 23.4, Protein 33.5

ASIAN PORK SLIDERS

Asian Pork Sliders image

Cake Boss Buddy Valastro's recipe from his new book, "Family Celebrations with the Cake Boss".

Provided by gailanng

Categories Pork

Time 35m

Yield 8 sliders

Number Of Ingredients 13

Ingredients

1 lb ground pork
1 tablespoon soy sauce
2 tablespoons red onions, finely minced
1/2 teaspoon fresh ginger, finely grated
8 slider buns (or mini potato rolls)
6 cups coleslaw mix with carrots (14 ounce bag)
3 tablespoons freshly squeezed lime juice (not bottled)
3 tablespoons olive oil
2 tablespoons mayonnaise
1/4 teaspoon kosher salt
1/2 teaspoon granulated sugar
1 jalapeno pepper, seeded if desired, then thinly sliced (can sub a squirt of Sriracha)
1/2 cup fresh cilantro leaves, roughly torn

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.

Nutrition Facts : Calories 359.1, Fat 19.2, SaturatedFat 5.7, Cholesterol 40.9, Sodium 503.2, Carbohydrate 31.7, Fiber 3.8, Sugar 7.8, Protein 14.9

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