Pork neck sliders


  • Serves 16 people

  • 400 gm pork neck, cut into 2cm x 2cm x 4cm pieces
  • 350 ml extra-virgin olive oil
  • 2 each rosemary sprigs and dill sprigs, coarsely chopped
  • 1 long red chilli, finely chopped
  • 1 garlic clove, crushed
  • Milk panini
  • 15 gm dried yeast
  • 625 gm “00” flour
  • 140 ml milk, plus extra for brushing
  • 50 gm caster sugar
  • 125 gm softened butter, coarsely chopped
  • Kipfler and lampascioni salad
  • 300 gm kipfler potatoes, scrubbed
  • 50 ml olive oil
  • 100 gm lampascioni (see note), halved
  • 2 tbsp flat-leaf parsley, coarsely torn
  • Mustard sauce
  • 100 ml thickened cream
  • 50 gm mostarda di frutta, finely chopped (see note)
  • 2 tbsp Dijon mustard
01   Place pork snugly in a non-reactive container, add oil, herbs, chilli and garlic, cover and refrigerate to marinate (6 hours-overnight).
02   For milk panini, stir yeast, 125gm flour and 150ml water in the bowl of an electric mixer fitted with a dough hook to combine, cover and set aside until doubled in size (45 minutes-1 hour). Add milk, sugar and remaining flour and mix on low speed until combined, then, while mixing, add butter a little at a time until incorporated. Cover and set aside until doubled in size (1 hour). Turn onto a lightly floured surface and knock back, then roll into 16 golf-ball-sized pieces and place on oven trays lined with baking paper (leaving 3cm between each), cover and set aside until doubled in size (1 hour).
03   Preheat oven to 180C. Brush tops of panini with milk and bake, swapping trays halfway through cooking, until golden and cooked through (12-15 minutes). Set aside to cool.
04   Meanwhile, for kipfler and lampascioni salad, cook potatoes in boiling salted water until tender (20-25 minutes). Drain, peel, slice into 5mm-thick rounds and set aside to cool. Just before serving, heat oil in a large frying pan over high heat, add potato in batches and cook, turning once, until golden (2-3 minutes), then remove from heat and season to taste. Transfer to a bowl, toss with lampascioni and flat-leaf parsley.
05   Meanwhile, for mustard sauce, simmer cream in a small saucepan over medium heat until reduced by half (5-7 minutes). Remove from heat, stir through mostarda and mustard, season to taste and refrigerate until cool.
06   Heat a char-grill pan over high heat. Remove pork from oil (discard oil) and grill, turning once, until golden (1-2 minutes each side), season to taste and rest (5 minutes).
07   Halve panini, spread with mustard sauce, top with pork and sandwich together. Serve warm with kipfler and lampascioni salad.
Note Lampascioni are small wild hyacinth bulbs preserved in oil. They’re available from select delicatessens and Italian grocers (see p33 for details). If unavailable, substitute small preserved onions. Mostarda di frutta is Italian preserved mustard fruit, and is available from select delicatessens.

This recipe is from the May 2011 issue of Australian Gourmet Traveller.
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