See Helen on the set of KMOV-TV’s Great Day St. Louis!

Founding Member

Also listed on:
StLouisRestaurants.com

Sign up for my newsletter

I occasionally send out exclusive news and updates thru my newsletter. Sign up to stay in touch!

Subscribe to The Ardent Cook

Archives

Kalua Pork Sliders

sliders sandwich pork pineapple chutney brioche bread  food photoSeveral years ago we went to went to the Epcot Wine and Food Expo.  I have to admit I came away with quite a few ideas, some of which I have already shared. The Kalua Pork Sliders were one we went back to several times.  Although inspired by this recipe, I have simplified it.  Pulled Pork on Brioche Rolls with Pineapple Chutney makes a perfect sandwich with the added bonus that everything can be done ahead of time.

We both use Brioche but mine  is a straight forward brioche.  The recipe here is from an article I wrote for Bon Appetit Magazine many years ago called, “Sixty Second Brioche”.  It was also included in my first book, “The New Pastry  Cook.”  It is one of the easiest breads you will ever make and I highlighted this version with sesame seeds. The finished dough is more of a batter and it has to be chilled overnight to make it workable because it is very soft and sticky and room temperature.  The brioche utilizes a sponge, which is a mini dough, to increase the amount of rising power used without increasing the dry yeast.  This step is used with yeast doughs that have a lot of fat (think eggs and butter) which slows down the yeasts ability to rise.  The butter must be very cold so it cuts into the flour without becoming a paste.   The rolls can be made ahead of time and frozen.

The Pineapple Chutney with ginger and red pepper accents the pulled pork perfectly.  The original Kalua Pork Sliders were served with a spicy mayonnaise.  I chose to omit that but if you prefer to use the mayonnaise go to,  Crispy Fried Onion Rings for the Chipotle Mayonnaise. If you wish to speed this up, you can certainly substitute half size dollar rolls.

Although these are made as the little sandwiches, sliders, they can certainly be made on regular size buns.

Briochesliders sandwich pork pineapple chutney brioche bread  food photo
1 teaspoon active dry yeast
2 tablespoons warm water (105 to 110 degrees)
Pinch of sugar 2 1/2 cups sifted bread flour (285 grams or 10 ounces)
1 1/2 tablespoons sugar
1/2 teaspoon salt
1 1/2 sticks unsalted butter, refrigerated
3 eggs, room temperature
1/4 cup light cream or half and half, room temperature

In a small bowl, dissolve the yeast in the water. sliders sandwich pork pineapple chutney brioche bread  food photo Make a sponge by adding 3 tablespoons flour from the total amount of measured flour and the pinch of sugar. sliders sandwich pork pineapple chutney brioche bread  food photo Stir well sliders sandwich pork pineapple chutney brioche bread  food photoand cover.  sliders sandwich pork pineapple chutney brioche bread  food photoLet double in bulk, about 15 to 20 minutes.sliders sandwich pork pineapple chutney brioche bread  food photo In the processor bowl fitted with the steel blade, place the remaining flour and the salt and sugar.  sliders sandwich pork pineapple chutney brioche bread  food photoProcess 5 seconds to mix.  Cut the cold butter into small pieces and place in a circle over the dry ingredients.sliders sandwich pork pineapple chutney brioche bread  food photoprocess until the butter is indistinguishable in the mixture, about 20 seconds.  sliders sandwich pork pineapple chutney brioche bread  food photoScrape down and process 5 seconds more.  Place the eggs in a circle over the flour/butter mixture, sliders sandwich pork pineapple chutney brioche bread  food photopour the cream over the eggs and add the sponge.  sliders sandwich pork pineapple chutney brioche bread  food photoProcess approximately 20 to 30 seconds until the ball which initially forms, breaks down into a creamy, evenly dispersed batter in the processor bowl.  Do not stop processing until the batter is formed, as the motor may stall when you try to restart it.sliders sandwich pork pineapple chutney brioche bread  food photo The batter wil be very sticky and that is how it should be.  Remove the batter from the processor bowl and place it in an ungreased bowl.sliders sandwich pork pineapple chutney brioche bread  food photo To clean the last of the batter from the bowl and blade, pulse several times.  The centrifugal force will clean the blade.  Remove the blade and scrape out the rest of the batter.

sliders sandwich pork pineapple chutney brioche bread  food photo sliders sandwich pork pineapple chutney brioche bread  food photo sliders sandwich pork pineapple chutney brioche bread  food photo

Let the batter rise until doubled; punch down and refrigerate overnight. Working quickly, shape the dough into a 16 inch roll.  Cut 16 even slices which are about 40 grams or 1 1/2 ounces each.  Flatten one piece of dough slightly.  Turn the top and bottom under sliders sandwich pork pineapple chutney brioche bread  food photoas well as both sides.  sliders sandwich pork pineapple chutney brioche bread  food photoPinch the bottom together sliders sandwich pork pineapple chutney brioche bread  food photoand shape as in the Hot Cross Buns.sliders sandwich pork pineapple chutney brioche bread  food photo

Place on a parchment lined baking sheet and cover.  Let rise until double.

Finishing
Brioche dough, above
1 egg, well beaten
Sesame Seeds

Preheat the oven to 350 degrees. Brush the rolls with the eggsliders sandwich pork pineapple chutney brioche bread  food photoand sprinkle with sesame seeds.  sliders sandwich pork pineapple chutney brioche bread  food photoBake for 20 to 25 minutes until deeply browned. sliders sandwich pork pineapple chutney brioche bread  food photoCool completely.  These can be frozen if desired.

Pulled Pork
5 pound pork butt

Preheat the oven to 250 degrees.  Line a 9×13 inch pan with foil.  Spray the foil. If there is a lot of visible fat, trim some off, but do not take all of it off.  Place the meat in the pan, fat side up.  Cover and bake for about 5 hours.  Remove the foil carefully and check the meat.  It should be very tender and falling off the bone.  Cool slightly and then, with two forks, pull the meat apart.  Add some of the juices to keep the meat moist.  This can be done ahead of time and refrigerated.  Reheat to serve.

Pineapple Chutneysliders sandwich pork pineapple chutney brioche bread  food photo
1 1/2 cups fresh pineapple (about 3/4 pound) diced fairly small
1/4 cup packed brown sugar (50 grams or 1 3/4 ounces)
3/4 cup red pepper, diced fairly small
2 teaspoons finely chopped fresh ginger
2 tablespoons vinegar
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

Combine in a small saucepan;sliders sandwich pork pineapple chutney brioche bread  food photo bring to a boil.  Reduce the heat and simmer until most of the liquid is gone.  sliders sandwich pork pineapple chutney brioche bread  food photoSet aside.

Assembly
Brioche Buns
Pulled Pork
Pineapple Chutney Chipotle Mayonnaise, optional

Slice the buns, pile on the pork and top with the pineapple chutney.  Top with  mayonnaise if using.sliders sandwich pork pineapple chutney brioche bread  food photo

sliders sandwich pork pineapple chutney brioche bread  food photo

Comments are closed.