Kewpie Ginger Pork Sliders
Ingredients:
Makes 6 sliders
For the Ginger Pork
- 3 slices pork boneless chop, thinly cut (about 2oz per slice), cut in half
- ½ onion, sliced
- 1-½ Tbsp. cornstarch
- 2 Tbsp. olive oil
For the Sauce
- 2 Tbsp. store-bought Japanese BBQ sauce or Teriyaki sauce
- 1 tsp. ginger paste
- 1 Tbsp. water
For the Slaw
- 4oz. coleslaw mix, or 1-½ cups shredded cabbage
- 3 Tbp. KEWPIE Mayonnaise
- 1 Tbsp. chopped parsley, optional
- salt and pepper to taste
For the Sliders
- 6 slider rolls, split
- 3 Tbsp. KEWPIE Mayonnaise, optional
Directions
1. Prepare the Slaw:
- in a bowl, combine coleslaw mix, KEWPIE Mayonnaise, and parsley if using. Season with salt and pepper. Cover and refrigerate until ready to use.
2. Prepare the Ginger Pork:
- In a small bowl, combine sauce ingredients and set aside.
- Coat pork slices with cornstarch.
- In a large frying pan, heat 1 Tbsp. of oil over medium heat and pork slices. Cook for about 1 minute, then turn the slices to the other side. Push pork to one side of the pan. Add remaining 1 Tbsp. of oil and sliced onion to the empty side. Cook 2 to 3 minutes until the onions are tender. Pour sauce and distribute evenly. Remove from the heat and set aside.
3. Assemble the Sliders:
- Toast the rolls (optional): Spread ½ Tbsp. of KEWPIE Mayonnaise on each cut side of the buns. Place rolls mayo-side down in a pan and cook until lightly crispy. Set aside.
- Layer bottom rolls with ginger pork and onion mixture. Top with the slaw. Add top rolls to complete the sliders. Serve warm.
