Pork Sliders with Cherry-Ginger Compote
Belle English, Williams Sonoma’s Test Kitchen/Culinary Director, couldn’t have asked for a better cooking instructor when she was growing up—her father, Todd English, an award-winning chef and restaurateur. “My dad just has the coolest way of combining flavors and knowing what works, a skill he has been teaching me since I was a kid—the art of flavor,” says Belle. Case in point: juicy pork sliders topped with a cherry-ginger compote that Belle developed for her Father’s Day menu. Her father loves to use ginger in unexpected ways, which inspired her to make this sweet-and-tangy condiment.
Ingredients
For the cherry-ginger compote:
- 1/2 cup (3 1/2 oz./99 g) sugar
- 1/2 cup (4 fl. oz./125 ml) fresh orange juice
- 1 lb. (500 g) pitted fresh cherries or thawed frozen cherries, drained
- 2 Tbs. grated peeled fresh ginger
- 2 Tbs. water
- 2 tsp. cornstarch
- Kosher salt
For the pork sliders:
- 1 1/4 lb. (625 g) ground pork
- 3 green onions, white and light green portions, thinly sliced
- 4 garlic cloves, minced
- 2 Tbs. Worcestershire sauce
- 2 tsp. sesame oil
- Kosher salt and freshly ground pepper
- Canola oil as needed
- 1 package sweet Hawaiian slider rolls (12 rolls)
- 1/4 cup (2 fl. oz./60 ml) mayonnaise
- 4 thin slices sharp white cheddar or provolone cheese, about 4 oz. (125 g) total
- Handful of watercress or arugula
Directions
To make the compote, in a saucepan over medium heat, combine the sugar and orange juice. Bring to a simmer and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Add the cherries and ginger, return to a simmer and cook, stirring occasionally, until the cherries are tender but still firm, about 2 minutes.
In a small bowl, stir together the water and cornstarch until the cornstarch is dissolved. Stir the cornstarch mixture into the simmering cherries and cook, stirring gently, until the liquid is clear and slightly thickened, about 1 minute. Transfer the compote to a bowl and let cool slightly. Season to taste with salt.
To make the sliders, in a large bowl, combine the pork, green onions, garlic, Worcestershire sauce, sesame oil, 3 tsp. salt and several generous grindings of pepper. Divide the pork mixture into twelve 2-oz. (60-g) portions and shape into patties. Transfer to a baking sheet.
Prepare a medium-hot fire in a grill, or preheat a grill pan or fry pan on the stovetop over medium-high heat. Lightly brush the grill grates or the pan with canola oil.
Arrange the sliders on the grill or pan. Cook, turning once, until charred on the outside and an instant-read thermometer inserted into the center of a slider registers 140°F (60°C), about 2 minutes per side. Transfer to a platter.
Meanwhile, position a rack in the upper third of an oven and preheat the broiler.
Cut the slider rolls in half horizontally, keep the slab of rolls intact. Place the bottom and top halves of the rolls, cut sides up, on a baking sheet and spread the mayonnaise on the cut sides. Arrange the sliders on the bottom halves of the rolls and top with the cheese. Broil until the cheese has melted and the top halves are toasty brown, 1 to 1 1/2 minutes.
Top the sliders with the cherry-ginger compote and watercress, then cover with the top halves of the rolls. Transfer to a platter and cut into individual sliders. Serve immediately. Makes 12 sliders.
Belle English, Williams Sonoma Test Kitchen