Rendang Pulled Pork Sliders

INGREDIENTS

• 2 tbsp (30ml) vegetable oil, or any neutral oil
• 2 lb. (900g) pork shoulder, sliced into large chunks
• 2 Homiah Indonesian Rendang Kit
• 1 cup (240ml) coconut milk
• 8-12 slider rolls or sandwich bread

For the slaw:

• 1 cup shredded green or red cabbage
• 1 medium carrot, shredded
• 1/2 Japanese cucumber, sliced into strips
• Optional: 1/2 cup cilantro leaves, roughly chopped
• Optional: 1/4 cup mint leaves, roughly chopped

For the slaw dressing:

• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp vegetable oil, or any neutral oil
• 1/2 tbsp granulated sugar
• 1 clove garlic, finely minced

METHOD

1. Pour the oil into a pot or dutch oven, and place over medium-high heat. Add in the pork shoulder, and let it sear for 5-10 minutes until lightly browned. (Depending on the size of your pot, this might have to be done in batches so as not to overcrowd the pot.)
2. Pour in the Homiah Indonesian Rendang Kit and coconut milk, and bring it to a boil. Turn the heat down to low and simmer for 45 minutes or until the pork is fork tender. (The pork can also be cooked in a pressure cooker or Instant Pot.)
3. Use a pair of forks to pull apart the pork into shreds.
4. While the pork is cooking, chop the vegetables for the slaw. Combine the ingredients for the slaw dressing in a large bowl, and whisk them all together until smooth. Add the vegetables into the bowl, and toss until the vegetables are coated in the dressing.
5. To serve, slice the slider buns horizontally in half. (Optional: Toast the buns in a toaster oven or in a pan until golden.) Add a generous heap of pulled pork rendang onto the bottom half of the bun, top with a handful of slaw, and place the top bun over the slaw. Serve immediately while the sliders are warm.