Asian Spicy Maple and Apple Pork Sliders

I love it when long before dessert comes, the appetizer is sweet.  So the thought of  cooking a sweet starter really thrilled me, especially when I saw that an apple was needed in the mix. I just had to make this Spicy Maple-Apple Pork slider for my entry to the November Kitchen Play progressive party event.

I also knew the large Calphalon skillet I had was just the thing to cook the pork appetizer in.  I got my Calphalon skillet from my friends at the “Eat Write Retreat” last May in D.C.  Since coming home with it, I have used it nonstop, day in and day out.

I couldn’t believe how easy it was to make these sliders! I made slight variations to the recipe from the site Travel Wine Dine. First, the amount of pork.  I  reduced it to half a pound. Other changes in ingredients were the use  of apple juice, annatto powder, rice wine vinegar and the star anise spice. Finally, instead of muffins indicated in the original recipe, I used my family recipe to make the Filipino pan de sal. As you can see, I totally “Asianized” this pork slider. Was it good? Oh you bet!

The soft, spicy pork tendrils were moist and tender. The star anise gave it a special sweet flavor and unique aroma  often found in Asian dishes. The combination of vinegars and apple juice gave it the tangy, zesty zing that pulled the whole slider together. As for the crisp, hearty Filipino pan de sal that was crusty on the outside, but soft inside…well, it was the perfect bread bun for this delightful pork appetizer. It was so good, we ended up having this sweet slider as an entrée for dinner!

ASIAN SPICY MAPLE-APPLE PORK SLIDERS

*Adapted from  Travel.Wine.Dine.

1 whole onion, chopped

½ pound pork loin slices

1 cup apple juice

½ cup white vinegar

½ cup rice wine vinegar

2 Tablespoons annatto powder (found in Asian groceries)

2 Tablespoons paprika

1 piece star anise (available at Asian groceries)

1 teaspoon crushed red pepper flakes

1 large Fuji apple, peeled & chopped

¼ cup maple syrup

1 teaspoon salt

1 teaspoon black pepper

2 Tablespoons vegetable oil

1. In a large Calphalon skillet, over medium high heat, add vegetable oil. Add the onions and cook for a minute or two till soft.
2. Add the pork loin slices and pan sear to seal in the juices. Pour the apple juice and vinegars. Add the spices, seasonings and blend well. Cover and lower to medium heat. Allow the pork to soften and the flavors to cook with it. This will take about 40 minutes.
3. When the pork is tender, add the chopped apples. Cook  for another 15 minutes or till apple chunks are soft.
4. Lastly add the maple syrup and mix well. Cook for 5 minutes more. The pork and apples will start to have a glaze from the syrup and juices.

TO ASSEMBLE SLIDERS:

Filipino Pan de Sal (available in Asian groceries), or see my recipe

Maple & Apple Pulled Pork

1. Slice the pan de sal in half and toast for 2 minutes till brown and crisp.
2. Add a heaping serving of the pork & apple chunks. Serve while still warm.

* FOR MORE INFORMATION on the Progressive Party this month and Calphalon, see Kitchen Play.com.