Matt Moran’s Porchetta Sliders with Apple Slaw Recipe
Matt Moran shares his mouth-watering porchetta sliders recipe from his new show Paddock to Plate. What’s better than juicy roast pork with a dollop of home-made applesauce, topped with a crunchy and refreshing apple slaw on soft dinner rolls? Don’t forget to serve each slider with a piece of crunchy crackling. They make great summer BBQ fare as well as a passed canapé for Christmas and New Years parties.
Paddock to Plate airs Wednesdays at 8.30pm on Foxtel’s The LifeStyle Channel.
Makes: 24 sliders
3 kg pork shoulder
1/3 cup table salt
24 dinner rolls, buttered
1/4 cup salt flakes
5 sprigs rosemary
1 bunch oregano
1 tablespoon fennel seeds, roasted
1 tablespoon white peppercorns
I head garlic, peeled
1/4 cup extra virgin olive oil
1/4 cup coconut oil
1 apple, peeled and shredded
1/2 red onion, sliced thinly
1/4 white cabbage, shredded
1/4 red cabbage, shredded
2 carrots, grated
2 brussel sprouts, shredded
1/4 cup good quality mayonnaise
salt and pepper
4 apples, peeled, cored and cut in to quarters
1/4 cup cider
1. To prepare pork, pour boiling water over the skin, and rub with table salt. Cover then refrigerate for 5 hours.
2. Preheat oven to 160⁰C. Rinse the salt off the pork and pat dry with kitchen paper. Place all of the porchetta mix ingredients (except the coconut oil) in a mortar and pestle and grind to a paste. Rub the paste all over the pork shoulder, and let the flavour infuse for at least 1 hour.
3. Brush the pork with the melted coconut oil before placing in the oven and cook slowly for 3 hours, occasionally brushing with more of the oil.
4. To make the applesauce, place the apple quarters and cider into a saucepan and simmer for 15 minutes or until the apples are tender. Blend the apples with a stick blender to make a smooth puree and set aside until ready to serve.
5. To make the appleslaw, shred the apple, and toss with the remainder of the appleslaw ingredients. Mix thoroughly and season to taste with salt and pepper
6. Once pork is cooked, remove from oven, cover with foil and leave to rest for 15 minutes. When rested, take the crackling off and chop in to small pieces, and then carve the pork.
7. To serve, spread the buttered dinner rolls with applesauce, then place the appleslaw onto the rolls and top with the pork and crackling. Serve immediately.
Read our Q&A with Matt Moran here!