Recipe: Pork Sliders with Cherry-Ginger Compote
A Father's Day recipe from Belle English of the Williams Sonoma Test Kitchen.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Cooking tools:
- Grill
- Grill pan
- Instant-read thermometer
- Kitchen scale
- Pastry brush
- Microplane
- Oven
- Stove
- Saucepan
- Skillet
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 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
- 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
- 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
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