MEATBALLS - GROUND PORK - Sweet and Sour Pork Sliders
Nb persons: 0
Yield: 16 sliders
Preparation time:
Total time:
Source:
| Sweet and Sour Pork Sliders Recipe courtesy Ching-He Huang, 2011 INGREDIENTS MEATBALLS: | |
| 1 pound | lean ground pork |
| 1 tablespoon | grated garlic |
| 1 tablespoon | light soy sauce |
| 1 tablespoon | Shaohsing rice wine or dry sherry |
| 1 heaping teaspoon | cornstarch |
| 1 teaspoon | toasted sesame oil |
| 2 cloves | garlic, finely chopped |
| 1 | egg, lightly beaten |
| 1 | scallion, finely chopped |
| Pinch | sea salt |
| Freshly ground white pepper | |
| Peanut oil, for frying | |
| SAUCE: | |
| 1 tablespoon | peanut oil |
| 1 tablespoon | peeled and grated ginger |
| 1 cup | hoisin sauce |
| 3 tablespoons | honey |
| SLIDERS: 16 slider buns or Hawaiian-style sweet rolls | |
| Shredded romaine lettuce | |
| Cucumber slices | |
| Cherry tomatoes, halved | |
DIRECTIONS
For the meatballs: In a large bowl, thoroughly combine the pork, garlic, soy sauce, rice wine, cornstarch, sesame oil, garlic, egg, scallion, salt and pepper. Divide the mixture into 8 portions and form 8 meatballs; set aside.
Fill a wok or large pot halfway with peanut oil. Heat the oil to 350 degrees F over medium-high heat. If frying in a wok, make sure that the
Printable Area
Page 2 of 2Sweet and Sour Pork Sliders (cont.)
DIRECTIONS (CONT.)
wok is stable on a burner or wok ring.
Fry the meatballs until golden brown and cooked through (an instant-read thermometer should read 165 degrees F), 5 to 7 minutes. Remove with a slotted spoon and let drain on paper towels.
For the sauce: Carefully transfer the oil to a heat-proof container and wipe out the wok. Heat the wok over high heat and add the peanut oil. Stir-fry the ginger for 30 seconds, and then stir in the hoisin sauce and honey. Bring to a simmer, and then cook for 1 to 2 minutes. If the sauce becomes too thick, stir in a little water to thin it out. Return the meatballs to the wok and toss them in the sauce to coat.
For the sliders: Layer the bottom of the buns with shredded lettuce and a couple cucumber slices. Cut the meatballs in half and place half the meatball, cut-side down, on the bottom bun. Add the top bun. Skewer half a cherry tomato with a sandwich pick and insert into the slider to hold it together. Repeat with the remaining sandwiches.
Back to Shop'NCook recipe database