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Monday, October 15, 2012

Mondays Bite! Food & Wine Festival Hawaiian Kalua Pork Sliders Recipe!

Epcot Food and Wine Festival Hawaii Booth Kalua Pork Sliders 
with Pineapple Chutney and Spicy Mayo on Brioche Buns
These are so easy and so delicious! I love that you don't need to add anything to the pulled pork and I have made the spicy mayo many times since then! Love love love!


Ingredients:

Kalua Pork:
1 (4-pound) boneless pork shoulder
Banana Leaf (optional)
Coarse salt and freshly ground black pepper, to taste

Brioche Rolls:
I am including the directions for the rolls here but 
I bought mine from our local Stop & Shop bakery 
and they were perfect!
1/3 cup warm (110 degrees F) water
1/2 teaspoon active dry yeast
3 eggs
2 egg yolks
1/2 cup drained crushed pineapple
1/4 cup sugar
3 1/2 to 4 1/2 cups all-purpose flour
3/4 cup butter, softened
1 egg white
2 tablespoons water

Pineapple Chutney:
1 pound diced pineapple
1 large sweet yellow onion, diced
1/2 small red bell pepper, diced
1/4 teaspoon hot red pepper flakes
1 cup rice vinegar
1/2 cup white vinegar
1/4 cup brown sugar
1 tablespoon minced garlic
1 tablespoon  ginger Spicy Mayo:
6 tablespoons mayonnaise
2 tablespoons sriracha
2 teaspoons white vinegar
Salt and pepper, to taste





Directions:

For Kalua Pork:
1. Cut pork into 2 pieces; season with salt and pepper and wrap each piece in a banana leaf half (if using).
2. Place pork in a slow cooker. Cover, and cook on the lowest setting for 8 to 10 hours, until meat shreds easily with a fork.
3. Remove meat from slow cooker, reserving drippings. Discard banana leaves, if using. Shred meat, adding drippings as needed to moisten.

For Brioche Rolls:
1. Combine water and yeast in the bowl of an electric mixer fitted with the dough hook attachment. Stir to dissolve yeast; set aside for 5 minutes, until mixture begins to bubble slightly. Add egg yolks, eggs, pineapple, and sugar. Add 3 1/2 cups flour, and knead with dough hook until a dough forms; add butter, kneading until dough is combined. Add remaining 1 cup flour, a bit at a time, until dough pulls away from the sides of the bowl. You may not use all remaining flour.
2. With lightly floured hands, pull dough into pieces slightly larger than a golf ball. Roll into smooth balls, and place on a baking sheet lined with parchment paper. Cover with a clean kitchen towel; set aside in a warm place to rise until doubled in size, about 1 hour.
3. Preheat oven to 350 degrees F. Whisk together egg white and 2 tablespoons water. Brush on tops of rolls. Bake until deep golden brown, about 20 to 25 minutes.

For Pineapple Chutney:
Combine all ingredients in a large saucepan over medium-high heat; bring to a boil. Lower heat to medium-low, and simmer until pineapple starts falling apart and most of the liquid has evaporated, about 1 1/2 to 2 hours.

For Spicy Mayonnaise:
Combine all ingredients in a small bowl, stirring until combined.

To Serve:
Cut brioche rolls in half. Place warm pulled pork on the bottom on the roll. Place the Dole pineapple chutney on top. Drizzle the spicy mayo over the chutney. Top with the second half of the brioche roll.