09-05-2025
Pork sliders with salsa verde are easy, delicious and help support a great cause
Michael Weldon is a chef and Coles ambassador.
Cooking With Coles is a weekly series with Coles that showcases easy delicious recipes
This week, Michael is cooking a pork belly sliders with slaw and salsa verde.
Recipe below:
Crisp Pork Roast Sliders w Salsa Verde and Apple Slaw
Ingredients
1 x Coles Pork Leg Roast, removed from plastic and skin dried in the fridge for 24hrs(optional)
Sea salt
Slaw
½ red cabbage
½ white cabbage
1 apple, julienne
1 carrot, julienne
2 spring onion, sliced thinly
½ bunch coriander, leaves picked
2tbs mustard
2tbs apple cider vinegar
2tbs olive oil
Sea salt
Pickled fennel
1 head of fennel, sliced thinly
½ cup apple cider vinegar
¼ cup sugar
¼ cup water
Pinch of salt
Salsa Verde
1 bunch parsley
½ bunch coriander
½ bunch tarragon
½ bunch chives
2tbs capers
1 jalapeno, seeds removed
1tbs Dijon mustard
1 lemon, juice
½ - 1 cup olive oil
Sea salt
Black Pepper
8 Coles Square Rolls, cut in half
Butter
Method
Heat a fan forced oven to 220deg C.
Season the pork all over with sea salt. Place skin side up in a roasting tray. Roast until the skin bubbles and crackles. Then turn the oven down to 160deg c until the meat is cooked through.
Once cooked rest for 10 minutes.
In a small saucepan heat the vinegar, sugar, water and salt. Once the sugar is disloved pour over the fennel and leave to cool to room temperature.
In a bowl mix together the slaw ingredients and toss until all the salad is coated in the dressing. Taste and adjust the seasoning to your liking.
In a just combine the Salsa Verde ingredients. Blend with a stick blender until combined. Taste and season to your liking.
Carve the pork into slicers and season lightly with salt.
To serve toast the cut sides of the rolls. Spread with butter then add the slaw, top the slaw with the roast pork and don't forget the crackling. Top with pickled fennel and a good spoon of the salsa verde.
