Yield: 12 sliders

Gingersnap Moo Shu Pork Sliders with Tangy Asian-Style Slaw

Gingersnap Moo Shu Pork Sliders with Tangy Asian-Style Slaw

Ingredients

For the Pork Patties:

  • 1 1/2 lbs. ground pork, (*not sausage)
  • 2 cups shredded cole slaw mix, chopped smaller (*from a 10 oz. bag or fresh homemade), with or without carrots
  • 12 gingersnap cookies, snapped smaller and finely ground in mini processor
  • 1 1/2 Tbl. snipped green onion
  • 1/3 cup + 1/2 Tbl. soy sauce
  • 1 Tbl. sriracha chili sauce, (*more if you like fiery-hot!)
  • 1 Tbl. very finely minced fresh garlic, about 3 cloves
  • white pepper (to sprinkle on outsides)
  • 4 Tbl. vegetable oil for frying, divided

For the Asian Slaw:

  • 1 extra large egg, hard scrambled and finely chopped, optional
  • rest of the 10 oz. bag of cole slaw mix, or 3 cups lightly packed
  • 1 large green onion, snipped
  • 1 Tbl. EVOO
  • 1 Tbl. soy sauce
  • 1 1/2 tsp. sesame oil
  • 1 tsp. rice vinegar
  • 1 1/2 tsp. sriracha chili sauce
  • 1 tsp. hoisin, Kikkoman only please! See note!
  • 1 small clove garlic very finely minced
  • 1/8 tsp. grated fresh ginger, or to taste

Rest of Ingredients:

  • 1 - 12 roll pkg. King's Hawaiian Rolls, toasted on the inside (or warmed)
  • more hoisin sauce (1/4 - 1/2 cup)
  • toasted sesame seeds and more snipped green onion for garnish

Instructions

  • For the Pork Patties: In large bowl, mix all ingredients except white pepper until just combined but well mixed. Form into 12 equally-sized patties and place onto a waxed paper-lined baking sheet. Sprinkle tops lightly with white pepper, cover with another sheet of waxed paper and pop into the fridge to chill for at least 1 hour.
  • For the Asian Slaw: In medium-sized bowl, toss scrambled egg, cole slaw mix and green onions.
  • In small measuring pitcher, whisk rest of ingredients until very well mixed. Pour over slaw mixture, and toss and stir very well to coat all. Cover and chill.
  • To Finish: In large frying pan, add 3 - 4 Tbl. canola or vegetable oil and get hot. Turn down to medium-low heat and add 4 - 5 of the patties to the pan peppered side down. Sprinkle tops lightly with more white pepper. Fry patties over medium-low heat for 5-6 minutes *per side* until very deep golden browned and caramelized on the outside. Remove patties to a plate after each batch, rinse out pan, wipe clean, and repeat until all are cooked.(*Don't forget the oil! Or they will stick, even to a non-stick pan.)
  • Slice rolls open and butter or spray insides and broil to toast rolls (or warm them in the microwave a little). Then top with a spoonful of the slaw mix, top with a fried pork patty, and drizzle tops with a little hoisin sauce. Sprinkle with toasted sesame seeds and more snipped green onion, and place on tops.
  • Rewarm a bit in the microwave if necessary after all are assembled when serving. Really nice served with grilled or oven-roasted summer vegetables, mini egg rolls, or a nicely seasoned rice pilaf. Serve with extra sriracha, hoisin and soy sauce at the table for dipping if anyone would like. And enjoy!

    • Notes

    *I have tried several different brands of hoisin sauce, and have found that the only one that works is Kikkoman. Hoisin should be thick and very dark brown in color. (NOT thin and reddish!) Please use Kikkoman for this recipe.