Sweet And Sour Bbq Chicken Sliders With Pickled Chinese Cabbage And Carrots Recipes

SWEET AND SOUR CARROTS

Steps:

• Bring a pot of salted water to boil and add the sliced carrots, cook until the carrots are just tender. Strain the carrots and let sit for 10 minutes. In a large bowl add the cooled carrots, onions, parsley, paprika, black pepper, cinnamon, chili flakes, 2 tablespoons sugar, 1 cup orange juice, 1/2 cup red wine vinegar, 2 ounces olive oil. Season to taste with salt. Mix all the ingredients together well and refrigerate for 20 to 30 minutes. Garnish salad with 1 orange, peeled and sliced.

SWEET AND SOUR BBQ CHICKEN SLIDERS WITH PICKLED CHINESE CABBAGE AND CARROTS

Steps:

• For the chicken: Mix together the hoisin, honey, soy, five-spice powder, crushed red pepper and sesame oil in a bowl. Pour half of marinade over the chicken in a plastic bag and marinate for 3 to 4 hours in the refrigerator, turning once halfway through. Reserve the remaining marinade.
• For the pickled cabbage: Bring 1/2 cup water, the vinegar, sugar and salt to a boil until the sugar and salt are dissolved. Remove from the heat and add the carrots, crushed red pepper and cabbage. Stir to combine and let sit for at least 30 minutes. Pour into a bowl and let cool completely.
• For the mustard: Whisk together the mustard powder, water, honey, oils and salt in a bowl until smooth.
• For cooking and assembly: Heat a gas or charcoal grill to medium heat. Coat the grill with vegetable oil. Grill the chicken thighs until no longer pink in the middle and the internal temperature is 165 degrees F, 8 to 10 minutes per side. Let rest for 5 minutes, and then chop, toss with the marinade and coat in the sesame seeds.
• Butter and grill the buns on both sides until golden brown, 1 to 2 minutes. Place ample quantities of glistening chicken on the bottom buns, then a drained handful of pickled cabbage and carrots, and top with hot mustard.

CHINESE BBQ PULLED PORK SLIDERS WITH PICKLED CUKES AND CARROTS AND SWEET-AND-HOT MUSTARD SAUCE

Steps:

• Mix the brown sugar, salt, pepper, five-spice powder, garlic powder, ground ginger and onion powder in a bowl, and then rub all over the pork. Place on a wire-racked baking sheet. Cover with plastic wrap and let it sit for 2 hours, or preferably overnight in the refrigerator.
• Preheat the oven to 325 degrees F with the oven rack in the middle position.
• Remove the plastic wrap and cover the pork with a layer of parchment paper. Then seal over the top with aluminum foil. Roast for 3 hours. Remove, uncover and drain any liquid fat. Return the pork to the oven and roast until the pork registers 200 degrees F on an instant-read thermometer and the pork is well browned, about 1 1/2 hours more. Transfer the pork to a large dish, cover with foil and let rest for 20 minutes.
• Sandwich Build: Using two forks or your hands, pull apart the warm pork into shreds and chunks. Butter and griddle the rolls until golden brown. Place ample quantities of pork on the bottom buns, then top with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce or Sweet Chile Sauce if desired.
• Bring 1 cup water, the vinegar, sugar and salt to a boil in a saucepan until the sugar and salt are dissolved. Take off the heat, and add in the carrots, cucumbers and crushed red pepper and let sit for at least 30 minutes.
• Mix the mustard, water, honey, sesame oil, vegetable oil and salt in a bowl until smooth.
• Ingredients and Directions
• Bring the vinegar, sugar and salt to a boil in a saucepan and cook until dissolved. Simmer until thickened and reduced by half, about 15 minutes. Stir in the crushed red pepper, ginger and garlic, and serve.