My parents didn’t just come around for cheescake last week, they also came for these. The pork belly and coleslaw sliders. I’d never cooked pork belly before and didn’t just want to cook it with roast veggies because we have another roast in the freezer for this fortnight.
I wanted to make something that I’d never made before. So I thought I’d give sliders a go. I found this brioche recipe, but was a little nervous how the yeast would make me feel. Usually I would have gone with sourdough but I didn’t have time and surely a little yeast will be fine.
The coleslaw is a take on my mum’s old faithful coleslaw recipe. I’ve always made it the way she did when I was growing up, but as you know, I’m trying to use more of what we have, so I added some extra herbs and a few spices.
The pork skin came out crispy and crunchy, the glaze gave a beautiful sticky, sweet flavour which was wonderfully matched with the cool coleslaw. The touch of sweetness in the brioche rounded the meal out perfectly.
I had 3, they were only small, and I didn’t feel the evil after effects of yeast in the pit of my stomach. I was so proud of my attempts!
Do you love cooking something you’ve never cooked before? Or do you prefer to stick with your old favourites?
- 500gm pork belly
- oil
- salt
- pepper
- ¼ cup soy sauce
- 1 tbsp seseame oil
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp dried chilli flakes
- 1 tbsp apple cider vinegar
- ½ small cabbage – finely sliced
- 2 carrots grated
- 1 red capsicum diced
- mixed herbs finely chopped (I used mint and coriander)
- 2 tbsp mayonaise
- juice of 1 lemon
- 1 tsp cumin
- 1 tsp ground coriander
- Score the pork belly, being careful not to go through to the meat.
- Rub olive oil, salt and pepper into the skin.
- Place in oven at 250*C for 20 mins.
- Meanwhile, mix all ingredients together for the glaze.
- After 20 mins, turn oven down to 170*C, bake for a further 30 mins.
- Once the 30 mins is up, glaze the skin.
- Bake for a further 20 mins, or until skin is crispy.
- Mix all ingredients together, put in fridge until ready to serve.
These sound delicious! I’ve never tried something like this. I tend to shy away from things that are foreign to me – silly, I know! Although, I did try some amazing open sandwiches while I was away, which gave me the little push to try new things. Might give this a go! x
Not silly, it’s definitely easier to cook what we know and are comfortable with. If it’s any help though, these are really easy! And you could totally just buy the buns.
I LOVE pork belly sliders and your mother’s cole slaw sounds very good on top. I like trying new things but I won’t push myself to eat things I know I won’t like. To me that’s like slapping myself on the wrist because I don’t like being slapped on the wrist.
I like to try new things too, and luckily for me, there is rarely something that I dislike.
I love cooking new things! I think I’d get a bit bored cooking things too often but there are definitely classics that pop up. I love the look of these sliders Clare!
They were so good Lorraine. Thanks for your comment!
These look wonderful Clare and well done for being brave! I think homemade yeasted bread is better for your stomach than store-bought.
I think also having just a little yeast is ok, so one or two of these rolls was fine.
yum that pork belly looks delicious! i love trying new recipes but for some reason always try something new when we have people coming over – a time when I should really be sticking to tried and tested recipes.
I do the same. our day to day dinners are usually the same things, and then one day I’ll try 5 new recipes in a row!
I love the coleslaw and the fact that it is a family recipe – they seem to always be the best. I love how you cooked something new; I always like experimenting too. Pork belly is so yummy and I love how you have it in sliders xx
My mum always did make the best coleslaw!
Yummo, These look fab. We have been really going all out with making coleslaw lately after discovering a few different ways to make it. Might have to try your pork out though.
We’ve been making so much coleslaw too! It’s the perfect salad for right now!