PORK SLIDERS (two ways)

PORK SLIDERS (two ways)


Pork sliders are on almost every Melbourne pub menu as a staple these days. Simple and delicious, they ooze with flavour, and what’s more they are nice and cheap to make at home.

One of the biggest pitfalls we encounter when trying to use up leftovers is boredom – not wanting to eat the same flavours twice. But there’s really no need to go out and buy extra food just because you don’t want to eat the same thing two days in a row.

These pork sliders recipes demonstrate how easy it is to use up leftovers in interesting ways, creating dishes that taste completely different using the same ingredients. By adding different dressings made up of what you already have in the cupboard you can make the most out of your weekly staple ingredients.

Pork belly and coleslaw two ways from two continents – too easy!

CLICK HERE to see this recipe as part of a leftovers meal plan.


Leftover roasted pork belly (100-200g)
100ml bbq sauce
2 Buns (a brioche bun for the American slider and a traditional crusty white roll for the Vietnamese sandwich)

1 carrot
1 cup shredded red cabbage
1 red chili
2 spring onions
Handful coriander (leaves and stalks)

For the American dressing combine:
2 tbsp. mayonnaise
1 tsp Chipotle hot sauce (substitute with 1/2tsp smoked paprika and 1/2 tsp tobacco)

For the Vietnamese dressing combine:
1 tbsp. lime juice
1 tbsp. fish sauce


Shred the cabbage, carrot and spring onion and combine in a bowl with the roughly chopped coriander and chili and salt and pepper. Mix well before adding the dressing of your choice.

Next, cut the pork belly into long slices and fry in the bbq sauce over a medium-high heat until it begins to caramelise and the pork is heated through.

Next, take the bun and layer in the salad and pork.



Pate in the Vietnamese roll. Trust me, this is good and a traditional addition.


Enjoy with a cold beer and/or a margarita!

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