Lemongrass Pork Sliders with Spicy Cilantro Aioli

Tags: sandwiches | bread filled and stuffed
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These incredible pork sliders are bursting with herbs and flavors that will  make you think you’ve just taken a trip to Vietnam. Citrusy lemongrass, fresh mint, basil and cilantro, a gentle heat from the chilies….this is certainly not  your average burger. Our Schär Ciabatta Rolls are the perfect roll to hold all this deliciousness, which you can warm up a bit before slicing if desired. We so hope you make these for your next barbeque and just brace yourself know for the compliments and the “where did you get this recipe”?! You’re welcome.

At a glance

Preperation time
10 min
Cooking time
50-26 min
Temperature
375°F
Difficulty
medium
Servings
4
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Ingredients

For the sliders:
fish sauce
2 ½ tb(sp)
lemongrass
1 stalk
hot pepper
1
ground pork mince
1 pound
green onions
3
cilantro
2 tb(sp)
mint leaf
1 tb(sp)
basil
1 tb(sp)
tapioca flour
1+extra for dusting tb(sp)
sugar
pinch/es of
salt
pinch/es of
For the rest:
1 package
lettuce leaf
8 can
basil leaves
8
carrots
1/2 cup
rice wine
2 ts(p)
For the sauce:
mayonnaise
1/3 cup
chili sauce
½ tb(sp)
cilantro
1 tb(sp)
lime juice
to taste

Preparation

  • 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 green onions, 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.