Peel and thinly slice shallots.

In a heavy sauce pot, add vegetable oil and sliced shallots at room temperature.

Cook over medium heat, allowing the oil and shallots to slowly heat up until the oil starts bubbling.

Keep the shallots in motion with a wooden spoon.

Once the shallots turn golden brown, immediately remove and place into a large bowl lined with paper towel.

Set aside the crispy shallots.

In a large heavy sauce pot, brown the ground pork.

When the pork is about half-cooked, add the Chinese fermented bean paste, soy sauce, sugar, and Coca-Cola.

Incorporate all ingredients and turn the heat to low.

Allow the sauce to reduce by 15-20%, about 20 to 25 minutes.

Add the crispy shallots into the sauce.

Stir to ensure shallots absorb any leftover liquid.

In another sauce pot, melt the butter and add the panko bread crumbs.

Stir until the bread crumbs have turned golden brown.

Toast slider buns with a slice of cheddar cheese.

Top with pork sauce and panko.

Serve immediately.