RITZ Big Island Pork Bites

By á-25087

Ingredients

• 6 Tbsp. canola oil, divided
• 3/4 cup onion, fine dice
• 1/3 cup red bell pepper, fine dice
• 2 Tbsp. garlic, minced
• 1 Tbsp. gingerroot, minced
• 1/4 tsp. red chili flakes
• 1/4 cup green onions, minced
• 1 lb. ground pork
• 1-1/2 Tbsp. each oyster sauce and hoisin sauce
• 2 tsp. soy sauce
• 1-1/2 tsp. garlic sambal (chili-garlic sauce)
• 1 egg
• 36 RITZ Crackers, crushed (about 1-1/4 cups)
• 36 RITZ Crackers
• 1 Tbsp. toasted sesame seeds

Preparation

Step 1

IN a large nonstick skillet over medium-high heat, heat 3 Tbsp. oil. Add the onions and red bell peppers. Sauté 5-6 min., stirring frequently. Add the garlic, ginger and red chili flakes and cook 1 min., stirring constantly. Remove to a plate. Let stand 10 min.; stir in green onions. Drain off liquid. IN a large bowl, combine ground pork, oyster sauce, hoisin, soy, garlic sambal and egg. Add the vegetable mixture and the cracker crumbs; stir. (Mixture should be well combined and not sticky.)


FORM into 36 patties, about 1/2-inch thick and 1-3/4-inch in diameter. (Think the size of a RITZ Cracker.) Place on a parchment-lined baking sheet. Refrigerate, covered, until ready to cook. IN same skillet, heat the remaining oil over medium-high heat. Add patties in batches. Cook 3 min. When golden on bottom, turn and cook over low heat until done. Alternatively, after browning cook in a 250F oven on a baking sheet fitted with a rack 5 min. or until done. PLACE 1/2 tsp. of the Ginger Aioli on each whole cracker, top with a patty, then about 1 tsp. of the Pineapple Savoy Slaw and a light sprinkle of the sesame seeds.


Ginger Aioli- 1/2 cup KRAFT Real Mayo Mayonnaise, 1 Tbsp. minced gingerroot, 1 Tbsp. minced green onions, 1 Tbsp. rice wine vinegar - IN a small bowl, combine all ingredients. Refrigerate for 15 min.

Pineapple Savoy Slaw- 3/4 cup savoy cabbage, very thinly sliced, 1/4 cup red bell pepper, fine dice, 1/4 cup drained crushed pineapple (about 1/2 of 8-oz. can)- 1 tsp. juice reserved, 1 Tbsp. red onion, fine dice, 1 Tbsp. each mirin and rice wine vinegar, 1 tsp. fresh jalapeño peppers, minced - a non-metal bowl, combine all ingredients. Press down the slaw, cover and refrigerate 30 min., stirring after 15 min.