“Hawaiian jalapeno rolls are a genius reaction from King’s. Can use the standard Hawaiian, as well.”
For the Sandwiches
2 (12ounce) packageshawaiian jalapeno rolls
1⁄2 bunchcilantro leaf
5 jalapeno chilies, seeded and thinly sliced
pickled carrots and radish (recipe below)
sriracha mayonnaise (recipe below)
For the Ground Pork Mixture
2 lbsground pork
1 lemon, juiced and zested
2 tablespoonsfish sauce
1 tablespoonground black pepper
salt (to taste)
2 tablespoons minced fresh ginger
3 garlic cloves, peeled and minced
2 tablespoonssesame oil
2 tablespoonslow sodium soy sauce
6 -8 green onions, stalks sliced thinly
For Homemade Pickled Asian Slaw
1 cup matchstick carrot (or shredded carrots)
6 ouncesred radishes, shredded
1 1⁄4 cupsvinegar
For the Sriracha Mayonnaise
2 tablespoonssriracha sauce
In a small bowl mix mayonnaise and sriracha sauce until well combined. Refrigerate until ready for use.
In a medium bowl or quart-sized, wide-mouth, mason jar, add all the ingredients for the pickled Asian slaw. Stir until the sugar dissolved. Set aside.
In a bowl, mix the ground pork, lemon juice, lemon zest, fish sauce, ground black pepper, ginger, garlic, sesame oil, soy sauce and green onions until combined. Form into 3 inch patties.
In a large non-stick skillet over medium high heat, cook the patties until done and the juices run clear, about 3 minutes per side.
Build Sliders by spreading the sriracha mayo on the buns, then top with 2 -3 jalapeno slices, add the caramelized pork patty on top. Then add the quick pickled Asian slaw, some torn cilantro and top with the bun lid.