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1
In a heavy sauce pot, place vegetable oil and sliced shallots at room temperature.
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2
This is very important, if the shallots are placed into hot oil they will easily burn.
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3
Place onto stove and cook over medium heat.
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4
Allow the oil and shallots to slowly heat up until the oil starts bubbling, this takes quite some time, but you need to keep your eye on it.
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5
Once the oil bubbles, take a wooden spoon and keep the shallots in motion.
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6
Once the shallots turn golden brown, immediately remove and place into a large bowl lined with paper towel.
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7
It is normal for the shallots to turn a shade darker, even out of the oil.
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8
Set aside.
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9
In a large heavy sauce pot, brown the pork.
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10
When the pork is about half-cooked and most of the moisture has rendered out of the meat leaving you with a good amount of natural juices, add the bean paste, soy sauce, sugar and Coca-Cola.
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11
When all the ingredients have been incorporated, turn the heat to low and allow the sauce to reduce by 15-20%, about 20 to 25 minutes.
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12
Once the sauce has reduced, add in all of the crispy shallots you cooked the day before.
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13
The shallots will absorb any leftover liquid from the sauce.
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14
Your sauce is done!
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15
In another sauce pot, melt the butter and add the panko bread crumbs.
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16
Stir until the bread crumbs have turned golden brown.
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17
Toast your slider bun with a piece of cheddar cheese.
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18
Top with pork sauce and panko and serve.
