Recipe courtesy of Ching-He Huang
Show: Easy Chinese
Print
Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
16 sliders
Level:
Easy
Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
16 sliders
Level:
Easy

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

Watch how to make this recipe.

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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