Char Siu Sliders
Hi All --
I'm going to an appetizers only dinner party this weekend, and was thinking of bringing some Char Siu sliders. Was looking to get feedback on garnish and condiments....
My current approach is to put thinly sliced Char Siu onto a bun, top with a slice of cucumber, a sprig of cilantro leaf, and perhaps a smear of pepper jelly. But then I was thinking perhaps hoisin sauce instead of the pepper jelly, and maybe arugula instead of the cilantro/cucumber.
Great ideas thus far... tonight I get to experiment on myself and DH and see what works. Will stop by the market and see about some moistening agent.... The char siu I'm using is actually tenderloin that's been sous vide cooked, so it's fairly lean. But very tasty. :-P
There's usually enough hoisin on char siu that I don't think the flavor needs accentuating. Your pepper jelly sounds good, though I would consider also moistening the bun with a cilantro mayo instead of just the leaves. If you are using a fatty cut of char siu, I would try to offset the richness by topping with a pickled cucumber or a daikon and napa slaw.