Char Siu Sliders

[stomsf]

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.

Any ideas?

[stomsf]

Thanks all!

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

[ricepad]

Since you're using tenderloin, I'd mix some mayo and hoisin (50/50) to give it a little more moisture. I like mariacarmen's idea about slivered green onions, too.

[JungMann]

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.

[ricepad]

I did something similar using King's Hawaiian Rolls for buns. I used hoisin, and put some shredded green cabbage on them, too.

[mariacarmen]

i did this on the Hawaiian Rolls too - with roasted chicken slices, hoisin, and added slivered green onions. it was like steamed duck buns - delicious.

maybe for char siu i'd do a dollop of sriracha sesame mayo ...

ETA - i see JM had the same general advice...