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Galangal and Pork Sliders

Servings: 12 Sliders

Ingredients

  • 2 tbsp sriracha hot sauce
  • 1/4 cup Kewpie mayonnaise
  • 2 red bell peppers
  • 1 tbsp fish sauce
  • 1/4 tsp baking soda
  • 1 lb plain ground pork sausage or fatty ground pork
  • 1/2 tsp salt
  • 2 tbsp peeled and minced galangal root
  • 4 tsp packedchopped cilantro leaves and tender stems plus more cilantro sprigs for topping
  • 4 garlic cloves grated on a microplane or pressed
  • 1-2 thai or bird’s eye chili peppers minced
  • 12 sweet hawaiian rolls sliced in half to form buns
  • 1 small english cucumber thinly sliced lengthwise into ribbons on a mandolin
  • .25 lb white aged sharp cheddar cheese sliced, for serving

Instructions

Make the Sriracha Mayo:

  • In a small dish mix together the sriracha and mayonnaise until well combined. Transfer to the refrigerator until ready to use.

Roast the Red Peppers:

  • Peppers can be roasted on a grill or on a gas range stove. With either approach, the roasting will take about 20 minutes, and you’ll want to remove the grill grates or the burner plate so the pepper can be directly exposed to the flame. Roast the peppers directly on the flame or hot coals until thoroughly blackened all over. (If the skin isn’t completely blackened, it will be difficult to remove later.) Promptly move the peppers to a bowl and cover with plastic wrap or a lid to steam for 15 minutes. After steaming, peel away the skins and dice the peppers, discarding the stem and seeds.

Make the Thai Pork Sausage:

  • In a medium bowl, combine the fish sauce and baking soda and stir until the baking soda had completely dissolved. Add the pork, salt, galangal, cilantro, garlic, and chilies to the bowl and use your hands to mix well. When thoroughly mixed, divide the mixture into 12 balls, (about 1.5 tbsp each), arrange on a baking sheet, and refrigerate for 30 minutes.

Make the Sliders

  • Heat a cast iron griddle on a grill or stovetop over high heat until ripping hot (400F +.) One at a time, smash the balls with a spatula onto the griddle to form lacy edges. Cook the patties in batches, about 4 at a time, spacing 1-2” apart. Once smashed, let the patties sear undisturbed about 3 minutes (This will help the patties get a gorgeous browned surface and edges.) Then flip, give a firm smoosh, and cook 3 minutes on the other side.
  • Serve the patties on Hawaiian rolls, topped with piles of cucumber ribbons, cilantro sprigs, diced roasted red peppers, sriracha mayo, and cheddar cheese.