AuthorBiteSizedExperience the perfect balance of savory lechon and refreshing coleslaw in every delectable slider—a delightful fusion of textures and tastes.
In a stand mixer, mix together the milk, yeast, and sugar and on low speed until well combined. Slowly add the flour in small additions at a time until all is well incorporated. Add the salt and mix until well combined. Add the butter and increase speed to medium, kneading for 20 minutes.
Place dough in a greased container and cover in plastic wrap. Refrigerate for 1 hour.
Portion the dough and form the buns.
Place the buns in a greased baking pan. Spray with oil, cover tightly with plastic wrap and proof for 2 hours.
Mix together the beaten eggs and milk for egg wash and brush over the buns. Wrap the buns in foil and bake for 40 minutes in a preheated oven at 175°C. Remove the foil and bake until golden brown, about 10 minutes. Allow to cool.
Mix the lechon meat with the liver sauce in a bowl and mix, making sure all of the lechon is lightly covered in the sauce. Set aside.
Mix together the mayonnaise and sriracha in a bowl. Add the Cabbage and mix until everything is well coated.
Place the shredded lechon meat on top of the bottom bun and drizzle with more pork liver sauce. Top with a spoonful of the Coleslaw, crispy lechon skin and then the top bun.
Ingredients
Directions
In a stand mixer, mix together the milk, yeast, and sugar and on low speed until well combined. Slowly add the flour in small additions at a time until all is well incorporated. Add the salt and mix until well combined. Add the butter and increase speed to medium, kneading for 20 minutes.
Place dough in a greased container and cover in plastic wrap. Refrigerate for 1 hour.
Portion the dough and form the buns.
Place the buns in a greased baking pan. Spray with oil, cover tightly with plastic wrap and proof for 2 hours.
Mix together the beaten eggs and milk for egg wash and brush over the buns. Wrap the buns in foil and bake for 40 minutes in a preheated oven at 175°C. Remove the foil and bake until golden brown, about 10 minutes. Allow to cool.
Mix the lechon meat with the liver sauce in a bowl and mix, making sure all of the lechon is lightly covered in the sauce. Set aside.
Mix together the mayonnaise and sriracha in a bowl. Add the Cabbage and mix until everything is well coated.
Place the shredded lechon meat on top of the bottom bun and drizzle with more pork liver sauce. Top with a spoonful of the Coleslaw, crispy lechon skin and then the top bun.
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