Pork Loin Slider Sandwiches

Ingredients:

Pork

• 1 pork loin (900 g), center cut, with fat cap
• 2 tsp coarse salt + more to taste
• 1 teaspoon freshly ground black pepper
• 0.5 cup coconut milk (stir before measuring)
• 0.5 cup barbecue sauce
• 2 tbsp. l. rapeseed oil
• 2 cups thinly sliced ​​sweet onion
• 1.5 cups diced pineapple
• 12 Hawaiian slider buns, cut in half

cole slaw

• 2 cups finely shredded Chinese cabbage
• 1 cup thinly shredded red cabbage
• 0.5 tsp coarse salt
• 1/4 cup hot mayonnaise, recipe below, plus more as needed

Spicy mayonnaise

• 1 cup mayonnaise
• 1/4 cup coconut milk (stir before measuring)
• 1/4 cup Sriracha sauce
• Juice of 1 lime

Preparation:

1. PorkPreheat oven to 190°C. Season the pork loin with salt and pepper on all sides.
2. In a small bowl, combine coconut milk and barbecue sauceSet aside. Heat oil in a 25 cm (10 in) cast iron skillet over medium-high heat until lightly smoking. Place the pork in the skillet, fat side down. Sear on all sides until golden brown, 2–3 minutes per side. Set the pork aside on a plate.
3. Add the onion and cook until softened and browned, about 2 minutes. Add the diced pineapple, then arrange the seared pork on top of the onion and pineapple. Pour some of the barbecue mixture over the pork, coating it, then ladle the remaining mixture into the pan, tossing it as much as possible with the onion-pineapple mixture. Place the pan in the oven and bake until the pork and onion are caramelized and the internal temperature of the meat reaches 145°F (63°C), 35–40 minutes. Let rest for 10–15 minutes.
4. cole slaw:
   
   Combine all the cabbage in a bowl. Season with salt and mix well. Add the spicy mayonnaise, adding more if desired to coat the cabbage evenly. Set aside.
5. Slice the pork into thin rounds, then cut the rounds in half. Season the pork slices with salt. Heap 1 tablespoon of pineapple and onion on each bottom bun half, then top with 2-3 pork slices, followed by 1 tablespoon of coleslaw. Top with the bun tops. Serve immediately.
6. Spicy mayonnaise:
   Yield: 1.5 cups
   
   Combine mayonnaise, coconut milk, Sriracha sauce, and lime juice in a bowl and stir until smooth. Refrigerate until ready to serve, but no longer than a week.