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Smoky Pork Sliders

Name: Smoky Pork Sliders
Cook time: 45 min
Total time: 45 min
Cuisine: International
Ingredients: 4 Rashers of rindless smoked back bacon, finely chopped; Olive Oil for Frying; 1 Banana Shallot, peeled and finely chopped; 1 tsp Smoked Paprika; 500g minced pork; 1 small onion, peeled and finely chopped; 2-3 garlic cloves finely chopped; sea salt and freshly ground black pepper; 1 Tbsp Brown Sugar; 1 tsp Smoked Paprika; 1 Tbsp Cider Viniger; 2 tsp Worcestershire sauce; 6 Tbsp Tomato Ketchup; Mini Burger Buns; Baby gem lettuce leaves; Slices of Smoked Cheddar; Slices of tomato

Over a year ago 1,765 views

Cook: 45 mins

Main Course

Ingredients

4 Rashers of rindless smoked back bacon, finely chopped
Olive Oil for Frying
1 Banana Shallot, peeled and finely chopped
1 tsp Smoked Paprika
500g minced pork
1 small onion, peeled and finely chopped
2-3 garlic cloves finely chopped
sea salt and freshly ground black pepper
1 Tbsp Brown Sugar
1 tsp Smoked Paprika
1 Tbsp Cider Viniger
2 tsp Worcestershire sauce
6 Tbsp Tomato Ketchup
Mini Burger Buns
Baby gem lettuce leaves
Slices of Smoked Cheddar
Slices of tomato

Accompaniment

Method

1
1 . First make the barbecue sauce. Heath the oil in a frying pan, add the onion and garlic with some seasoning and teh sugar, and fry for 5 minutes until softened. Add teh paprika and stir to combine. Cook for 10-15 minutes until the onion is carmelising, then add the vinegar and let it cook out for a couple of minutes. Add the Worcestershire sauce and tomato ketchup, mix well and continue to cook for about 8 minutes until the sauce has reduced to a dropping consistency. Taste and adjust the seasoning as necessary. Remove from the heat and set aside.

2. While the barbecue sauce is reducing, start perparing the burger mince. Fry the bacon in an oiled pan for about 5 minutes until almost cooked through. Add the shallots and continue to cook for 5 minutes until the shallot is tender and the bacon is crisp. Sprinkle in the smoked paprika and mix well. Continue to cook for 1-2 minutes, then remove from the heat, draining off any excess fat on the kitchen paper.

3. Season the mince pork and mix well with the cooked shallots and bacon, Shape into balls the size of golf balls an flatten into patties.

4. Heat a large, heavy-based frying pan with a little oil. Season the patties and cook them for 1-2 minutes on each side, basting with the juices until cooked through and coloured. Turn off the heat and leave then to rest in the pan. Top each patty with a slice of cheese, allowing it to melt slightly.

5. Assemble your sliders in a mini buns, layered with the barbecue sauce, lettuce and slices of tomato. Any remaining barbecue sauce will keep in the fridge very well. Serve immediately