Party Pork Sliders, Pickled Carrot Sweet Potato buns
Why not try my recipe for No Knead Sweet potato bread to go with these little pork parties it's the perfect match. This recipe uses Australian cup measurements . 1 Tablespoon = 20 ml
My Kitchen Stories:
: Snacks
Serves: 18
  • 500 gm pork mince
  • 2 tablespoons finely grated ginger
  • 2 cloves crushed garlic
  • 40 ml soy sauce
  • 40 ml sesame oil
  • 40 gm crunchy peanut butter ( 2 tablespoons)
  • 1 Tablespoon caster ( fine) sugar
  • ¼ teaspoon salt
  • 12 sprigs of coriander
  • 12 slices of cucumber ( Lebanese cucumber is best. you should get almost 12 thin slices from 1 cucumber) I use the side of my grater to do this
10 minute pickled carrot
  • 80 ml rice wine vinegar (4 tablespoons, or you can use another soft white vinegar)
  • 80 ml pure icing sugar ( 4 tablespoons, dissolves very quickly)
  • 20 ml water
  • 2 grated carrots
  • 2 teaspoons grated ginger
  • a pinch of salt
  • 1 zip lock bag
  • 12 baby sweet potato buns (or any mini soft buns)
  • 150 gm Sesame Kewpie mayonnaise - this is a store bought Japanese mayo.( or home made)
  1. To make the pickle. Put the vinegar, sugar and water into the zip lock bag and add the grated carrot and ginger and a sprinkle of salt. Zip up the bag and shake till combined. Leave for 10 minutes
  2. Put the Pork mince (Ground Pork) into a bowl and add the ginger, garlic, soy, salt, sugar, peanut butter, sesame oil into a bowl and mix together well with your hands. Once mixed form into about 18 small patties.
  3. Flatten and cook them in a non stick pan or on the BBQ.
  4. Once they are done serve on a soft bun ( toasted if you like). Divide the pickled carrot, cucumber, coriander and sesame Kewpie mayonnaise between the buns and serve.
You can toast your little buns on one side if you like, but fresh from the oven they don't need much.
make the patties and store for up to two days in the fridge before using.
Recipe by My Kitchen Stories at