Iron Foodie Entry: Pork Sliders with Mango Jalapeño Barbecue Sauce

Iron Foodie Entry: Pork Sliders with Mango Jalapeño Barbecue Sauce

Brought to you by:   Foodie  Foodie  | over 3 years  ago

Dixon Wong’s Smoked Pork Sliders with Mango Jalapeño Barbecue Sauce, a tasty entry for the Mango Iron Foodie competition.

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Cooking time: 30 minutes
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Ingredients

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For the Mango Jalapeño BBQ Sauce:

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  • Ripe mango 1 ($12.0)
  • Jalapeno 1, deseeded and roughly chopped ($2.0) and juice of lime ($3.0) (Substitute: Zesty jalapeno sauce from Heinz)
  • Small onion 1, peeled and finely chopped ($2.0)
  • Garlic cloves 3, peeled and finely chopped
  • Brown sugar 1 tbsp
  • Paprika power 1 tsp
  • Grounded nutmeg 1/2 tsp
  • Worcestershire sauce 1 tbsp
  • Heinz Ketchup 6 tbsp
  • Cider vinegar 1 tbsp
  • Sea salt and freshly ground black pepper
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For the Sliders:

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  • Smoked bacon 4, diced ($17.0)
  • Shallot 2, peeled and finely chopped ($2.0)
  • Minced pork 500g ($34.0)
  • Olive oil for frying
  • Paprika powder 1 tsp
  • Grounded nutmeg 1/2 tsp
  • Marsala wine 2 tbsp
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For the mini burger buns:

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  • Mini burger buns 4, toasted ($4.5)
  • Baby gem lettuce 1, shredded ($6.5, Substitute: Iceberg)
  • Slices of smoked Cheddar cheese ($30.0)
  • Slices of tomato ($1.0)
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Method

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For the Mango Jalapeño BBQ Sauce:

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  1. Heat 2 tbsp olive oil in the frying pan, and add onion, garlic and brown sugar. Cook for a few minutes until softened, then add paprika and nutmeg, and stir to combine.
  2. Cook for another 10 minutes until onion is caramelised, then add the cider vinegar and let it bubble to reduce down.
  3. Add Worcestershire sauce, ketchup, and 4 tbsp mango puree, mix well and continue to cook until sauce has reduced to a dropping consistency over medium-low heat. Adjust seasoning, then remove from heat and set aside (The sauce can be made up to 3 days in advance).
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For the Sliders:

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  1. Halve the mango, stoned and scoop out the flesh into a blender with the jalapeño and blend to a smooth puree. Tip into a bowl and set aside.
  2. While the sauce is caramelising, start preparing the sliders. Heat another frying pan and drizzle 2 tbsp olive oil. Sprinkle the bacon with black pepper and fry over a high heat until almost cooked through.
  3. Add the shallot mix well until bacon is golden brown and crisp. Add paprika and nutmeg and stir to combine.
  4. Cook for another minute and then add the Marsala wine and let it bubble to reduce down. Then remove from heat, draining excess fat on kitchen paper.
  5. Season the minced pork and mix well with cooked shallot bacon. Shape the mixture into size of golf balls and flatten into patties (1 inch thick).
  6. Heat a large heavy-based frying pan or a griddle pan until smoking hot. Drizzle a little olive oil and cook for 2-3 minutes on each side.
  7. Once you turn them over, spoon over the the juices to avoid the pork drying out.
  8. After it is cooked, turn off the heat and top each sliders with a slice of cheese, allowing it to melt slightly.
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For the mini burger buns:

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  1. While resting the sliders, toast the buns and layered with lettuce, a slice of tomato, and a tbsp of the remaining mango jalapeno puree.
  2. After the cheese is slightly melted, top the buns with the patty and mango jalapeno barbecue sauce. Place the top on and serve immediately.
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