Miss Polly's Sticky Korean Pork Rib Sliders with Sesame Mayo and Pickled Slaw
My secret ingredient for this dish is Farro Kitchen’s Korean Sticky Pork Ribs that have already been pre-marinated and cooked sous vide. I like to start with the slaw to give it enough time to pickle before you dive in.
Ingredients
1 pack Farro Kitchen Korean Sticky Pork Ribs
1 pack mini slider buns
For the Asian Slaw:
1/2 cup rice wine vinegar
1 tsp salt
2 Tbsp sugar
500g mixed cabbage, shaved with a veggie peeler
1/2 cucumber, halved then thinly sliced
1 cup coriander, roughly chopped
1/2 cup spring onion, thinly sliced
For Sesame Mayonnaise:
15g chives, thinly sliced
1/2 cup kewpie mayo
1 tsp sesame oil
1 tsp rice vinegar
1 tsp sriracha
To Serve:
Sesame seeds
Runny honey
Method
Preheat the oven to 180°C fan bake.
Whisk the vinegar, salt and sugar together. Add the cabbage, cucumber, coriander, and spring onion. Stir well and set aside. Place the Korean ribs onto a lined baking tray and bake for 15-20 minutes.
Mix all of the mayonnaise ingredients together, put in a serving ramekin and set aside. When there are just a few minutes left on the ribs, remove the sliders from the packet and place in the oven to warm through.
Transfer the ribs onto a serving platter and garnish with the sesame seeds and a drizzle of honey. Serve with the slaw and sliders and let everyone help themselves.