Asian Barbecue Pork Sliders with Sweet Chili Peach Slaw
• Natalie Keng
Southern barbecue is world-famous and Asian spices are legendary. In Georgia, my Grandma (“Nai Nai”) fixed my favorite after-school snack: teriyaki pork chops. Therefore, our sauces fuse the best of both East-West traditions and pleases vegetable lovers and grill fans alike.
Pork is versatile and easy to prepare with plenty of moisture and fat. One can be more forgiving on cooking time and culinary skills (vs. chicken, fish, beef, even shrimp). The various cuts star in:
Classic, iconic dishes, including barbecue ribs, cured bacon or pork belly, braised shank stews, five-spice pig’s feet and soup dumplings spilling over with juicy ground pork.
Asian Barbecue Pork Sliders with Sweet Chili Peach Slaw
Marinate pork tenderloin in half bottle of the Wild Wild East sauce, (reserving 2 oz. to brush on pork while grilling and 2 oz to drizzle on after slicing)
Coat the loin well, cover and refrigerate overnight, or at least 4 hours.
Preheat oven to 325 degrees.
Bake in the preheated oven for 25 minutes per pound, or until the internal temperature reaches 145 degrees F. Baste the pork occasionally while cooking.
Let rest 10-15 minutes before slicing for moisture retention.
Grill the pineapple slices and set aside.
In a bowl, mix the slaw mix, Vidalia Sweet Onion, cilantro and 1 cup My Sweet Hottie sauce/dressing. Assemble the pork slices and slaw onto slider rolls.
