Orange and Ginger Pork Sliders with Peanut Sauce and  Peanut Cole Slaw

Orange Ginger Pork Sliders with Peanut Sauce and Peanut Cole Slaw

While many of my friends use the internet to seek out recipes, I still love pouring through my cookbook stash which continues to grow.  One of my latest purchases is Simply Citrus, written by fellow Canadian, Marie Asselin.  It is a  sweet cookbook full of scrumptious recipes based on citrus, one of my favourite ingredients.  I adapted her recipe for pork sliders with peanut slaw to come up with this post for an appy that will be a hit at any of your parties.  Orange rind adds a lively dimension to the sliders.  I will make them again for sure!

I am sharing my post this week with Angie’s crowd at Fiesta Friday.  Happily, I get to co-host with Angie! If you would like to join us, and it is your first time posting, please take a look at the guidelines here.  But be sure to stop by and take a look at all of the creativity that the party goers present every week at Angie’s online gathering.

Orange and Ginger Pork Sliders with Peanut Sauce and Peanut Slaw

 

Ingredients:

Sliders:

1 pound lean ground pork

¼ cup dried bread crumbs

2 cloves garlic, minced

2 green onions, minced

2 tablespoons low sodium soya sauce

2 teaspoons grated ginger

2 teaspoons grated orange zest

2 tablespoons minced cilantro

1 teaspoon sambal olek

½ teaspoon sea salt

Peanut Sauce:

4 tablespoons crunchy peanut butter

4 tablespoons low sodium soya sauce

1 tablespoon grated orange zest

2 tablespoons pure maple syrup or honey

2 tablespoons seasoned rice vinegar

2 cloves garlic, minced

Peanut Cole Slaw:

3 cups cole slaw mix (shredded green cabbage and carrots)

2 green onions, mixed

½ cup chopped salted peanuts

mayonnaise, either store-bought or homemade

To serve:

12 slider buns

cilantro sprigs

Method:

In a large bowl, combine the ingredients for the sliders and mix well with your hands.  Divide into 12 patties and refrigerate until ready to use.

In a small bowl whisk together the ingredients for the peanut sauce until smooth, and set aside.

In a large bowl, combine the cabbage, carrots and green onions.  Just before serving, add enough mayonnaise to your liking and sprinkle with chopped peanuts.

Grill the slider patties on the grill until cooked through or bake at 400°F until fully cooked, (about 25 minutes).

To assemble, cut the slider buns in half and spread with a generous amount of the peanut sauce.  On the bottom half of the bun, place a mound of coleslaw.  Top with a slider and some cilantro sprigs, and then the other half of the bun.

 

 

 

 

 

 

 

14 Responses to “Orange and Ginger Pork Sliders with Peanut Sauce and  Peanut Cole Slaw”

  1. Angie | Fiesta Friday

    Isn’t peanut sauce the best?! I made a last-minute peanut sauce this evening to go with some steamed veggies. Everybody was guilty of double dipping! I think I ate more sauce than veggies 😀 Next time I’ll augment my steamed veggies peanut sauce dinner with these sliders, and transform the evening into a bonafide feast! Thanks for cohosting with me, Chef J XOXO

    Reply
    • chefjulianna

      Yes! I would be the one double dipping for sure! So happy to get to co-host with the hostess! So sorry that you had to be hacked this week, but glad that things got back on track for you!
      I hope you have a wonderful week, Angie! 😀

      Reply
  2. FrugalHausfrau

    These just sound delish and it doesn’t hurt that they’re absolutely darling!!! Thanks for hosting for us all this week!! 🙂

    Reply
    • chefjulianna

      Thanks so much, Mollie! It is always a pleasure to co-host Angie’s Fiesta! With so many wonderful posts, what’s not to like? Have a great week!

      Reply
  3. petra08

    Hi Julianna
    I am not sure how I missed your absolutely delicious looking sliders! I love every single one of the ingredients, what a treat!
    Like you I love my cookbooks and they are all on the shelf for a reason.
    Citrus is almost always a great addition and this looks so delicious.
    Have a great weekend 🙂 x

    Reply

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