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Pork Picadillo Sliders

Recipe by Tad Lombardo

This is a party favourite - the tray empties in a flash!

  • 1 ½ cups onion chopped, (about 1 medium)
  • 1 tsp minced garlic
  • 500g ground pork
  • ½ cup golden raisins
  • 1 tbsp chilli powder
  • 2 tbsp red wine vinegar
  • 3 tbsp cinnamon
  • 2 tsp ground ginger
  • 2 tsp ground nutmeg
  • 1 ½ tsp ground allspice
  • 1 ½ tsp ground cloves
  • ½ tsp sea salt
  • 800g diced tomatoes, (drained if using canned)
  • ¼ cup sliced pimiento-stuffed green olives
  • Mini brioche burger buns
  1. Combine the spices (cinnamon, ginger, nutmeg, allspice and cloves) mix and set aside.
  2. Cook onion, garlic, and pork in a large nonstick pan over medium-high heat 5 minutes or until browned, stirring to crumble. Drain and return mixture to pan. Stir in raisins, chili powder, red wine vinegar and 1 tsp of the spice mix and tomatoes.
  3. Reduce heat, and cook 10 minutes, stirring occasionally. Stir in olives.
  4. To serve: spread enough of the picadillo mixture to cover the bottom half of the bun and top with the other half.

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