Lemongrass Pork Sliders with Spicy Cilantro Aioli

• Grease a large sheet pan with cooking spray and set aside.
• In a small 1 quart saucepan gently warm the fish sauce and finely chopped  lemongrass (any discolored outer leaves should discarded) together on low heat for 3 to 4 minutes to soften the lemongrass slightly. Turn off heat and allow the mixture to cook fully.
• Spread some tapioca flour onto a cutting board or work surface, roughly about 2 tablespoons.
• In a medium mixing bowl combine the seeded and finely chopped red chili, ground pork, finely chopped scallions, chopped fresh herbs, tapioca flour, sugar and salt.
• Add the cooled fish sauce/lemongrass mixture and mix well with either clean hands or a large wooden spoon till all is well combined.
• Portion out one patty, carefully divvying up the pork mixture to yield you four patties in total. Make the patty with your hands then bring over to the cutting board or surface that has been coated with a bit more of the tapioca flour.
• Gently dust to patty with a bit of the tapioca flour so each side is covered. Transfer this to the prepared greased sheet pan.
• Chill these in the refrigerator for 10 minutes to set. While they are chilling pre-heat the oven to 375 degrees F.
• After the 10 minutes chilling time bake the sliders off at 375 degrees F for 35 to 40 minutes until fully cooked through and when inserted with a digital thermometer the internal temperature reads 160 degrees F.
• While the sliders are baking make the aioli. Add all of the aioli ingredients together into a small mixing bowl. Stir well to combine.
• In another small mixing bowl add the shredded carrots and the mirin cooking wine together, stir and set aside until assembly.
• To assemble first slice the ciabatta rolls in half. Shmear a bit of the aioli onto both sides of each ciabatta roll. Next add 2 basil leaves for each sandwich, then 2 lettuce leaves. Divide the 4 sliders onto the bottom roll halves and top with a bit of the pickled shredded carrots and a bit more aioli if desired. Put the tops onto the bottom halves and slice in half if desired.

For Those Following a Low FODMAP Diet: The Schär product* used in this recipe is certified as low in FODMAPs under the Monash University Certification Program. A low FODMAP diet does not treat a disease but may help to meet nutritional needs with reduced gastrointestinal symptoms.

*Monash University Low FODMAP Certified trademarks used under licence in the United States by Dr Schär. One serving of this product can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should only be followed under supervision from a healthcare professional.