Pork Sliders with Cherry-Ginger Compote

Directions:

• To make the compote, in a saucepan over medium heat, combine the sugar and orange juice. Bring to a simmer and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Add the cherries and ginger, return to a simmer and cook, stirring occasionally, until the cherries are tender but still firm, about 2 minutes.
• In a small bowl, stir together the water and cornflour until the cornflour is dissolved. Stir the cornflour mixture into the simmering cherries and cook, stirring gently, until the liquid is clear and slightly thickened, about 1 minute. Transfer the compote to a bowl and let cool slightly. Season to taste with salt.
• To make the sliders, in a large bowl, combine the pork, shallots, garlic, Worcestershire sauce, sesame oil, 3 tsp. salt and several generous grindings of pepper. Divide the pork mixture into twelve 60 g portions and shape into patties. Transfer to a baking sheet.
• Prepare a medium-hot fire in a barbecue, or preheat a grill pan or frying pan on the stovetop over medium-high heat. Lightly brush the grill grates or the pan with canola oil.
• Arrange the sliders on the grill or pan. Cook, turning once, until charred on the outside and an instant-read thermometer inserted into the centre of a slider registers 60°C, about 2 minutes per side. Transfer to a platter.
• Meanwhile, position a rack in the upper third of an oven and preheat the griller.
• Cut the slider buns in half horizontally, keeping the slab of rolls intact. Place the bottom and top halves of the rolls, cut sides up, on a baking sheet and spread the mayonnaise on the cut sides. Arrange the sliders on the bottom halves of the rolls and top with the cheese. Grill until the cheese has melted and the top halves are toasty brown, 1 to 1 1/2 minutes.
• Top the sliders with the cherry-ginger compote and watercress, then cover with the top halves of the rolls. Transfer to a platter and cut into individual sliders. Serve immediately. Makes 12 sliders.