Donna Hay:


Sunday Tasmanian - Tassie Living - - CONTENTS -

Bite-size burg­ers.

These spicy and flavour­ful mini burg­ers will be the hit of any party.

1 small pineap­ple (900g),

peeled and chopped 2 ta­ble­spoons ex­tra vir­gin olive oil 1kg bone­less pork shoul­der, trimmed £ œ˜ˆœ˜] w˜iÞ V…œ««i` 2 cups (500ml) unsweet­ened pineap­ple juice

1/3 cup (105g) chipo­tle in adobo sauce 1 cup (250ml) chicken stock È vÀiÅ L>Þ i>Ûià { VÕ«Ã ­ÎÓä}® w˜iÞ ÅÀi``i`

white cab­bage ½ cup mint leaves, chopped 2 ta­ble­spoons lime juice ¤ VÕ« ­£xä}® “>ޜ˜˜>ˆÃi 20 brioche slider buns

STEP 1 Pre­heat oven to 180°C. Place the pineap­ple in a food pro­ces­sor and process un­til pureed. Set aside. Heat the oil in a large, shal­low heavy-based oven­proof saucepan over high heat. Add the pork and cook for 5 min­utes on each side or un­til browned. Re­move and set aside.

STEP 2 Add the onion to the pan and cook for 3–4 min­utes or un­til soft. Add the pureed pineap­ple, pineap­ple juice, chipo­tle, stock and bay leaves. Bring to a sim­mer.

STEP 3 Re­turn the pork to the pan, cover with a lid and place in the oven. Cook, turn­ing half­way, for 3 hours or un­til ten­der. Shred the pork with 2 forks and keep warm.

STEP 4 For the slaw, place the cab­bage, mint, lime juice and may­on­naise in a bowl and mix to com­bine. To as­sem­ble the slid­ers, halve the buns, top the bases with the slaw and pork, and sand­wich with the bun tops. Makes 20.

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