I am not going to lie, this was a little complicated, give yourself some time to get this done or enlist help. There were several parts to this: the pork sliders, the scallion pancakes, homemade Sriracha aioli, coleslaw.
Let's start with the scallion pancakes. I got the recipe off of pinterest. It was relatively easy, BUT, I refuse to knead stuff. That's what the KitchenAid is for.
You can find the recipe here: Zesty South Indian Kitchen. You'll need flour, water, scallions, oil and a frying pan. Really, that's it. I didn't make the dipping sauce because I wanted coleslaw. Pork needs coleslaw. I think it is a law. Here's the dough before I rolled it up...
Here is my suggestion, let this dough rest while you are doing everything else. Then, when you are ready to cook the sliders, fry the pancakes. You can keep these warm in the oven, they don't get soggy or anything.
For the Sriracha coleslaw, you need to make the aioli and cut up the veggies. We used cabbage, carrots, and red onions. You can use whatever you want, but those worked out pretty well. Slice those up nice and thin, throw them in a bowl, and get ready to make your aioli.
For the aioli (fancy mayo) you can use a blender or food processor. I used a blender.
2 egg yolks
2 t dijon mustard
2 T lemon juice
2 t cold water
1 c olive oil
salt
Sriracha
(OR YOU COULD JUST ADD SRIRACHA TO MAYO)
Put the first four ingredients in the blender. Pulse to combine. Turn the blender/processor on low and slowly drizzle in the olive oil. Stir until combined. (It will be whitish and fluffy.) Add salt, pulse again. Fold in as much Sriracha as you like. We put in some gochujang for a little extra kick.
Dump this aioli on the sliced veggies, add a splash of rice wine or white wine vinegar, stir, and you are pretty much done. I put the coleslaw in the fridge to "meld" a little bit.
OK, the pork sliders. These are easy! Combine ground pork, 3 or 4 cloves of garlic, a little ginger (we added more gochujang...you can use red pepper if you like spice!). Make them into lovely little sliders and Cook. Them. Up.
I had two pans going at the same time, one for the sliders, one for the pancakes. Obviously the sliders took a little more time. Make them small so they cook quick and thoroughly.
**sidebar, I steamed the sliders for a little bit in the oven. I threw some lemongrass in with them and steamed them. I don't know if it made a huge difference.**
Serve how you like...you can make a sandwich. We made an open faced thing. Pancake on the bottom, slider next, topped with coleslaw.
It seems like a lot of work. It is, but not hard work. Try it once and you will be a rock star in the eyes of your family. Then you can figure out what you can make ahead of time, or whatever for next time.
I think this is going on the menu of my food truck.
