Courtesy of Chef Stephane Lemagnen of Zen Can Cook
For the pickled cabbage
- 1 small savoy cabbage
- 1/4 cup (60 ml) maple syrup or honey
- 3/4 cup (180 ml) white vinegar
- 1/4 cup (60 ml) olive oil
- 1 teaspoon (5 ml) coriander seeds, toasted
- 1/2 teaspoon (2.5 ml) mustard seeds, toasted
For the brioche buns
- 1 envelope dry active yeast (about 2 1/2 teaspoons/12.5 ml)
- 1/2 cup (120 ml) whole milk, warm
- 2 -1/4 cups (250 g) all-purpose flour (plus some for kneading)
- 6 tablespoons (85 g) unsalted butter
- 3 tablespoons (45 ml) sugar
- 1/2 teaspoon (2.5 ml) salt
- 2 large eggs
For the pork belly
- 1 recipe for sous-vide pork belly (or slices of left over pork belly!)
- 1/4 cup (60 ml) Dijon mustard
- 1 tablespoon (7.5 ml) maple syrup or to taste
For the picked cabbage
- Remove the tender leaves from the cabbage and steam until cooked but still a bit crunchy. Cool in ice water.
- Whisk the maple syrup, the white wine vinegar and the olive oil in a bowl. Add the toasted coriander and mustard seeds.
- Drain the steamed cabbage and add to the pickling liquid. Refrigerate for at least an hour, or better overnight.
For the brioche bun
- In small bowl, whisk yeast into milk, then stir in about half of the flour. Cover with plastic wrap and set aside.
- Put butter, sugar, and salt in the bowl of a food processor fitted with metal blade. Pulse, scraping sides of bowl several times, until mixture is soft and smooth.
- Add eggs, one at a time, and process after each addition until incorporated.
- Add remaining flour and the yeast/flour mixture and pulse, scraping sides of the bowl with a rubber spatula until you have a soft, smooth dough. Then process continuously for 15 seconds.
- Turn the dough onto generously floured work surface and knead until smooth and elastic.
- Preheat oven to 350F/175C.
- Shape little buns on a floured surface and place on a baking tray lined with a silpat.
- Let the buns rise until doubled in volume (cover the tray loosely with buttered plastic wrap or a slightly wet towel).
- Bake for 20 minutes or until golden.
For the pork belly and finish
- Follow desired recipe for pork belly.
- Combine the Dijon mustard and maple syrup to taste.
- Grill, roast or pan-fry slices of pork belly
- Split the brioche buns in half and toast the cut side.
- Assemble the sliders with the brioche buns, pickled cabbage, pork belly and maple mustard.