Banh Mi Pork Sliders

This shop/post has been compensated by Collective Bias, INC. and The Coca-Cola Company, all opinions are mine alone. #ItsAMatch #DietCoke #CollectiveBias

These zesty banh mi sliders are assembled with layers of ginger-marinaded pork, pickled carrots and daikon, avocado, cucumber, and sriracha mayo.

Since the New Year I’ve kind of overloaded you with dessert recipes, with only one being savory, and I figured it was due time to balance things out a bit. Sure this blog may be called The Spiffy Cookie, but I never intended it to be dessert-only. So let’s dive into the savory side, shall we?

The inspiration for today’s recipe actually came from discovering the new Diet Coke® flavors while doing my usual grocery shopping at Kroger and deciding to create a recipe pairing. I chose Diet Coke® Zesty Blood Orange, but there is also Feisty Cherry, Fresh Ginger Lime, and Twisted Mango. Heck they even come in sleek cans, in packs or singles so you can try one of each. For all your Diet Coke purists, don’t worry they have not changed the original despite the exterior facelift. But if you’re willing to take a break from the ordinary, which flavor would you choose?

What kind of food would you think pairs well with Diet Coke Zesty Blood Orange? This bold and yet refreshing flavor needs to shine! How about something exotic, and yet approachable? I’ve been on a banh mi kick lately and have made a taco version several times in recent months. So I took that same recipe and adapted it into sliders, perfect for dinner or hanging out with your friends – just make sure you buy enough Diet Coke Zesty Blood Orange to go around!

While this recipe has a lot of components, each part is easy to execute. The pork marinades in a ginger mixture while you quick pickle carrots and daikon (I actually couldn’t find daikon and used radishes instead) and mash up some avocado. After cooking the pork, all that’s left is assembly, topping it off with some cucumber slices, sriracha mayo, and maybe you’d even like a fresh slice of jalapeno on there. It is being paired with Diet Coke Zesty Blood Orange after all, may as well play up the zesty!

Can’t decide which flavor to try first? There’s a quiz for that! Because who can resist a quiz telling you what kind of Diet Coke you match with? I got Diet Coke Twisted Mango and now I want to make tacos with a mango salsa on top to go with it… which Diet Coke flavor is your match?

Two years ago: Blackberry Tart

Three years ago: Maple Walnut Blondies

Four years ago: Southwestern Oven-Fried Chicken Salad with Avocado Dressing

Five years ago: Bacon-Cheddar Cauliflower Chowder

BANH MI PORK SLIDERS

Makes 8 sliders

Ingredients:

PORK

4 boneless pork chops

1/4 cup rice vinegar

1 Tbsp olive oil, plus 1 tsp for cooking

2-inch knob of ginger, peeled and minced

2 cloves of garlic, minced

1 tsp sriracha

Salt and pepper, to taste

PICKLED CARROTS AND DAIKON

1/4 cup rice vinegar

2 Tbsp honey

2 cloves garlic, minced

1/2 tsp red pepper flakes

1 cup matchstick carrots

1 cup matchstick daikon (or radish)

AVOCADO

2 avocados, mashed

2 tsp lime juice

1/4 tsp garlic powder

ADDITIONAL TOPPINGS & ASSEMBLY

8 slider buns, toasted

Thinly sliced cucumbers

Cilantro

Sriracha mayo

Sliced jalapenos

Directions:

1. Add your pork and all marinade ingredients to a zip top bag. Close and massage marinade until mixed and evenly dispersed. Marinade at room temperature for 30 minutes, or up to overnight in the fridge.
2. In a medium bowl, whisk together the rice vinegar, honey, garlic, and red pepper flakes. Add carrots and daikon, tossing to coat. Set aside (or cover and refrigerate if marinading for longer than 30 minutes).
3. In a small bowl, mash the avocados, then stir in the lime juice and garlic powder. Set aside (or cover and refrigerate if marinading for longer than 30 minutes).
4. When the pork is done marinading heat your grill (or skillet) over medium high heat and coat with 1 teaspoon of olive oil. Cook pork on both sides until cooked through (about 4 minutes per side depending on thickness or until internal thermometer reads 135F). Remove to a plate, tent with foil and let rest for 10 minutes before slicing (pork will continue to cook and reach 140F).
5. To assemble, spread the mashed avocado onto the bottom half of ear slider bun. Add pork and top with pickled carrots and daikon, cucumber, cilantro, sriracha mayo, and jalapeno.

Source: Adapted from The Garlic Diaries.