Kalette kimchi BBQ pork sliders
Recipe by: Jordan Theodoros
- 12 Slider buns
- Kalette Kimchi
- 200g Chinese BBQ pork, sliced
- Chilli relish
- 1 small cucumber sliced
- 80g tasty cheese
kalette kim chi
yields 4 x 500g jars
- 1kg kalettes
- 5 spring onions cut into batons
- 50g Korean chilli powder ( or substitute a mild chilli powder)
- 20g smoked paprika
- 25g sea salt
- 250g water
- 1 medium daikon grated (optional)
- 8 garlic clove minced
- 4cm ginger minced
- 30ml soy sauce
- 15g sugar
- 10ml fish sauce
- 2 shallots, grated
Slice the kalettes and place into a large bowl, add the seasalt and water and rub in the salt solution using your hands and macerate for a few minutes to bruise and soften the kalettes. Set aside for about 1 hour. Strain
Combine the remaining ingredients in a large bowl and add the kalettes and place into sterilised jars pushing down the kalette mix to fit tightly.
Close the lid and set aside to ferment for a few days in a cool place. For a mild kimchi, a few days will be enough, for a stronger kim chi you can leave for 2-3 weeks, burping the jar every few days. Once to your taste. Store in the fridge.
To assemble the sliders.
Cut the buns in half, spoon a little chilli relish on the base, then layer with kalette kimchi, bbq pork, cheese ,sliced cucumber, and a little more chilli relish. Top with the slider lid and enjoy.
