These are pork sliders seasoned the way dim sum filling is — soy sauce, sesame oil, ginger, garlic — then pan-seared and stacked with hoisin, cucumber, and pickled carrots on soft slider buns. The honest reason to make them: the patty mix comes together in one bowl, cooks in one skillet, and the whole thing is on the table in under an hour.
The technique that matters
The two things that will make or break these sliders are mixing and heat. Mix the patty ingredients just until combined — overworking ground pork tightens the proteins and gives you a dense, rubbery puck instead of a tender one. Stop as soon as you stop seeing streaks of egg and soy. On the heat side, a medium skillet (around 320°F surface temperature) gives you a proper caramelized crust without scorching the sesame oil, which burns fast at high heat. Press the patties down lightly when they first hit the pan, then leave them alone. Flipping repeatedly stalls browning and dries the patty out. Pull them only when they hit 160°F internal — ground pork must reach that temperature all the way through, no exceptions.
Shopping notes
- Ground pork fat content: Aim for around 20% fat. Lean ground pork (sometimes labeled “extra lean”) will produce a dry patty. If your store only carries lean, ask the butcher counter to grind shoulder for you, or mix in a small amount of ground pork belly.
- Dark soy sauce vs. regular: The recipe calls for dark soy sauce, which is thicker and less salty than standard soy sauce. If you only have regular soy sauce, use the same amount but expect a slightly saltier, thinner result. Reduce to 1½ tablespoons if you’re sensitive to salt.
- Pickled carrots: These are sold in jars at most Asian grocery stores (often labeled “do chua” or Vietnamese pickled vegetables). If you can’t find them, quick-pickle julienned carrots yourself: combine equal parts rice vinegar and water with a pinch of sugar and salt, and let the carrots sit in that for at least 20 minutes while you prep everything else.
- Slider buns: Hawaiian-style slider rolls work well here — their mild sweetness plays off the hoisin without competing with it.
If something goes sideways
- Patties are falling apart in the pan: The mix was probably too wet or the skillet wasn’t hot enough before they went in. Let the pan preheat for a full 2 minutes before adding the patties, and don’t move them for the first 3 minutes — they’ll release naturally once a crust forms.
- The exterior is browning but the center is still raw: Your patties are too thick. Flatten them a little more — they should be noticeably wider than the bun since they’ll shrink. You can also tent the pan loosely with foil for the last 2 minutes to trap heat and finish the center without burning the outside.
- Sliders taste flat or bland: Hoisin varies a lot by brand — some are much sweeter and milder than others. Taste your hoisin before assembling and add a small splash of soy sauce or a few drops of rice vinegar directly to it if it needs more punch.
- Buns are getting soggy immediately: Toast them until they’re genuinely golden, not just warm. A properly toasted cut surface acts as a barrier. Also, apply the hoisin right before serving rather than assembling ahead of time.
- Patties are sticking to a non-stick pan: Non-stick coatings lose effectiveness over high heat. If your pan is older, add a small amount of neutral oil (not sesame oil) before the patties go in.
Chinese Dim Sum Pork Slider
Ingredients
For the Pork Patties
- 500 grams ground pork Preferably with a good fat content for juiciness (around 20% fat)
- 2 tablespoons soy sauce Dark soy sauce for depth of flavor
- 1 tablespoon sesame oil Toasted for added aroma
- 1 large egg Large
- 3 cloves garlic Finely minced
- 1 teaspoon ginger Fresh, finely grated
- 2 tablespoons scallions Chopped, green part only
For the Sliders
- 4 medium slider buns Soft and slightly sweet for contrast
- ¼ cup hoisin sauce
- 1 cup cucumber Thinly sliced for crisp texture
- ½ cup pickled carrots Julienned for tangy brightness
Instructions
- Prepare the Pork Patties: In a large bowl, combine the ground pork, soy sauce, sesame oil, egg, garlic, ginger, and scallions. Mix gently with your hands until all ingredients are well incorporated, taking care not to overwork the meat, which can result in a tough patty.
- Form Patties: Divide the mixture into four equal parts and shape them into round patties that are slightly larger than the slider buns to account for shrinkage during cooking.
- Cook the Patties: Heat a non-stick skillet over medium heat (around 160°C/320°F). Cook the patties for about 4-5 minutes on each side, or until they reach an internal temperature of 70°C/160°F. You should see a lovely caramelized brown exterior.
- Assemble the Sliders: Lightly toast the slider buns. Place a dollop of hoisin sauce on the bottom bun half, top with cucumber slices, then the pork patty, and finish with pickled carrots. Smear a bit more hoisin on the top bun before closing the slider.
Notes
Nutrition
Frequently asked questions
Can I make the patty mix ahead of time?
Yes — mix and shape the patties up to 24 hours ahead and refrigerate them covered. Cold patties also hold their shape better when they first hit the pan.
Can I grill these instead of using a skillet?
You can, but small patties on a grill grate are tricky — they can fall through or stick. Use a grill pan or a piece of foil with holes punched in it, and make sure the grate is very clean and well-oiled before you start.
What can I use instead of hoisin sauce?
Oyster sauce is the closest swap — it’s savory rather than sweet, so add a small drizzle of honey to balance it. Plum sauce also works and keeps the sweet-savory profile intact.
How do I know when the patties are actually done without a thermometer?
Get a thermometer — ground pork must hit 160°F and there’s no reliable visual shortcut. An instant-read thermometer costs less than $15 and is the only way to be sure.
Can I double the batch and freeze the cooked patties?
Yes. Cool them completely, wrap individually in plastic wrap, and freeze for up to 2 months. Reheat in a covered skillet over low heat with a splash of water to keep them from drying out, and verify they reach 160°F again before serving.
What to cook next
- Hawaiian Teriyaki Burger
- Korean Rice Bulgogi Burger
- Sweet Chili Chicken Burger
- White Castle Jalapeño Cheese Slider