Sweet and Sour Pork Sliders

By MooK

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

Preparation

Step 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.