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Recipe courtesy of Ching-He Huang

Sweet and Sour Pork Sliders

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 16 sliders
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Ingredients

Meatballs:

Sauce:

Sliders:

Directions

  1. 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 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.

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