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Pork Sliders with Slaw

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These mini pork burgers are ideal for parties and can be combined with many toppings. We’ve combined them with a crunch red cabbage slaw.

How to cook & Ingredients

40 mins
20 mins
4
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Ingredients 

500g Specially Selected Pork mince

2 tbsp Scottish rapeseed oil

2 shallots, finely diced

1 clove garlic, minced

2 sprigs of thyme

2 apples, peeled and grated

1 tsp sea salt and freshly ground black pepper

Red Cabbage Slaw - combine ingredients in a large bowl then ad the dressing:

½ small head red cabbage, finely sliced or shredded

1 medium carrot, peeled and julienned or grated

½ mild red chilli, seeds removed and finely sliced

Slaw dressing – whisk all ingredients together, mix through slaw just before serving:

75ml apple cider vinegar

100ml extra virgin olive oil

½ tsp Dijon mustard

1 tsp honey

¼ tsp sea salt

A few twists of freshly ground black pepper

Cooking Method

  • Sauté the shallots and garlic in 1 tbsp of oil until translucent and allow to cool. In a large bowl mix well with the rest of the slider ingredients and shape into patties. These should be the size of ping pong balls and then pressed to flatten.

    1
  • Using the pan, heat the remainder of the rapeseed oil and over a moderate heat cook the pork burgers for about 7 minutes per side, until completely cooked through.

    2
  • To assemble line up the toasted bun bases and dress with mustard, mayo, salad leaves, sliced apples, top with the burgers then slaw and add the lids.To garnish, fix a cornichon and a silverskin pickled onion on the top with a skewer

    3

To Serve:

  • Red cabbage slaw (recipe below)

    1
  • Small rolls

    2
  • Mustard

    3
  • Mayonnaise

    4
  • Thinly sliced red apple

    5
  • Mixed leaves

    6
  • Cornichons

    7
  • Silverskin pickled onions

    8
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