Umami Pork Sliders

Golden-crusted, juicy pork sliders burst with savory umami, fragrant ginger, garlic and toasted coconut notes, finished with a luscious spoonful of Williamson Wines Balsamic, Garlic & Herb Jam and a lively bite of pickled ginger. RECIPE VIDEO

Ingredients

Ground Pork · 2 pounds
Yellow Onion, finely chopped · 1
Garlic, minced · 5 cloves
Ginger, grated · 1 tablespoon
Herbie's Umami Seasoning · 1 tablespoon
Vegetable Oil · 1 tablespoon
Shredded Coconut, unsweetened · 1/2 cup
Brown Sugar · 3 tablespoons
Soy Sauce · 2 tablespoons
Salt · 1 teaspoon
Black Pepper · 1/2 teaspoon
Slider Buns · 12
Williamson Wines Balsamic, Garlic, & Herb Jam · 1/2 cup
jar Pickled Ginger · 1

Instructions

Umami Pork Sliders with Balsamic Garlic & Herb Jam - Ready in approximately 35–40 minutes, these protein-rich little burgers are perfect for relaxed entertaining, game-day gatherings or a casual supper with friends.

Prepare the aromatic mixture. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the diced onion, ginger, Herbie's Umami Seasoning and half the minced garlic. Sauté for approximately 3–4 minutes until the onion softens and the mixture becomes wonderfully fragrant. Remove from the heat and allow to cool slightly.
Combine the pork mixture. In a large mixing bowl, combine the ground pork, shredded coconut, brown sugar, soy sauce, remaining minced garlic, salt, freshly ground black pepper and the cooled onion mixture. Mix gently with your hands until the ingredients are evenly distributed and the pork becomes slightly sticky and cohesive.
Shape the sliders. Divide the pork mixture into approximately 2-ounce portions. Shape each into a small, evenly sized patty, slightly wider than the slider buns to allow for shrinkage during cooking. Make a shallow indentation in the center of each patty to encourage even cooking.
Heat the skillet. Add the remaining tablespoon of vegetable oil to a cast-iron skillet over medium-high heat. Allow the oil to heat until shimmering, but not smoking.
Sear the pork sliders. Place approximately four patties in the skillet, leaving space between each one. Cook for 3–4 minutes per side until a rich golden crust develops. Continue cooking as necessary until the centers reach an internal temperature of 160°F. Transfer to a clean platter, cover loosely with foil and repeat with the remaining patties.
Alternatively, grill the sliders. Preheat an outdoor grill to medium-high heat. Lightly oil the grates and grill the patties, turning carefully, until attractively browned and cooked to an internal temperature of 160°F.
Assemble the sliders. Arrange the slider bun bottoms on a serving platter. Place a warm pork patty on each, followed by a generous spoonful of Williamson Wines Balsamic, Garlic & Herb Jam. Garnish with a couple of slices of pickled ginger and gently replace the bun tops.
Serve immediately. Present the sliders while the pork is warm, the buns are soft and the sweet-savory jam is beginning to melt into the golden crust.

Jenny's Serving Notes

Arrange the golden pork sliders on a generous wooden board or serving platter, their glossy balsamic garlic and herb jam just visible beneath the soft buns. A little pickled ginger peeking out adds color, brightness and an unexpected spark of flavor.

For an attractive presentation, secure each slider with a small bamboo pick. Serve alongside crisp cucumber salad, Asian-style slaw or lightly dressed greens to balance the richness of the pork.

Williamson Wine Pairing: Elate Grange Cuvée. Its generous Shiraz and Cabernet fruit, savory depth and supple structure complement the rich pork and aromatic umami seasoning, while the balsamic jam brings out the wine's ripe fruit character.

Cook the aromatics first. Gently sautéing the onion, garlic, ginger and Herbie's Umami Seasoning softens their sharper flavors and allows the seasoning to bloom before being incorporated into the pork.
Cool before combining. Allow the sautéed mixture to cool slightly before adding it to the ground pork. This helps keep the raw meat cold and makes the patties easier to handle.
Mix until just cohesive. The mixture should become slightly sticky so the patties hold together, but excessive mixing can produce a dense, springy texture. Handle the pork with a light touch.
Use the coconut thoughtfully. Shredded coconut contributes a subtle sweetness and additional texture. Distribute it evenly throughout the mixture so it complements rather than dominates the savory pork.
Make evenly sized patties. Two-ounce portions are ideal for sliders. Uniform thickness ensures that each patty cooks at approximately the same rate.
Develop a proper crust. Let the patties sear undisturbed before turning. The combination of pork, brown sugar and soy sauce encourages attractive browning, but watch the heat carefully to avoid scorching.
Check the internal temperature. Ground pork must reach 160°F for food safety. An instant-read thermometer is especially helpful with small patties that cook quickly.
Toast the buns lightly. For additional texture, briefly toast the cut sides of the slider buns in a dry skillet or on the grill. This also helps prevent the jam from soaking into the bread.
Balance the finishing flavors. The balsamic jam brings sweetness and acidity, while pickled ginger contributes a bright, sharp finish. Together they balance the richness of the pork and the savory depth of the umami seasoning.
Prepare ahead for entertaining. Shape the patties in advance, cover and refrigerate until ready to cook. Assemble the sliders immediately before serving to preserve their contrasting textures.

RECIPE VIDEO

Ground pork provides complete protein, along with thiamin, vitamin B12, vitamin B6, zinc and selenium, nutrients involved in normal energy metabolism, immune function and tissue maintenance.

Ginger, garlic and onion contribute aromatic plant compounds that provide flavor and complexity without requiring large amounts of additional salt. Their use in cooking should not be considered medicinal.

Herbie's Umami Seasoning adds savory depth that may help reduce the need for additional salt, depending on the blend's sodium content.

Shredded coconut contributes texture and a small amount of fiber, although coconut also contains saturated fat. Its nutritional contribution depends on the quantity used and whether it is sweetened or unsweetened.

Dietary considerations: The recipe contains soy and typically gluten from the slider buns and conventional soy sauce. The balsamic jam and pickled ginger may contain added sugar. Check all product labels when accommodating allergies or dietary restrictions.

For a lighter preparation, choose lean ground pork, use reduced-sodium soy sauce and moderate the brown sugar and balsamic jam. Whole-grain slider buns or lettuce cups can provide alternative serving options.

Food safety: Cook ground pork to an internal temperature of 160°F, refrigerate uncooked patties promptly and avoid cross-contamination between raw meat and ready-to-eat garnishes.

Serve with crisp vegetables or a fresh salad to add fiber, color and nutritional variety, creating a more balanced meal around these richly flavored little burgers.

A satisfying combination of protein, aromatic spices and bright finishing flavors, these sliders bring the pleasures of casual entertaining to the table in a wonderfully compact package.