Sweet and Sour Pork Sliders
Get inventive with your party food and try these soft sweet sliders.
- For the Meatballs
- 450g lean ground pork
- 2 cloves garlic, finely chopped
- 1 tbsp garlic, peeled and freshly grated
- 1 spring onion, finely chopped
- 1 egg, lightly beaten
- 1 tbsp Shaohsing rice wine or dry sherry
- 1 tbsp light soy
- 1 tsp toasted sesame oil
- Pinch of sea salt
- Freshly ground white pepper
- 1 heaped tsp cornflour
- Peanut oil, for frying
- For the Sauce
- 1 tbsp ginger, peeled and freshly grated
- 1 tbsp peanut oil
- 240ml hoisin sauce
- 3 tbsp honey
- For the Sliders
- 16 slider buns or Hawaiian-style sweet rolls
- Shredded cos lettuce
- Cucumber slices
- Cherry tomatoes, halved
In a large bowl, thoroughly combine meatball ingredients. Divide mixture into eight portions and form eight meatballs; set aside.
Fill a wok or large pot halfway with peanut oil. Heat the oil to 180°C over medium-high heat. If frying in a wok, make sure that wok is stable on burner or wok ring. Fry meatballs for five to seven minutes or until golden brown and cooked through (a thermometer should read 75°C). Remove them with a slotted spoon and let drain on paper towels.
Carefully transfer oil to a heat-proof container and wipe out wok. Heat wok over high heat and add one tablespoon of peanut oil. Stir-fry ginger for 30 seconds then stir in remaining sauce ingredients. Bring to a simmer, and cook for one to two minutes. If sauce becomes too thick, stir in a little water to thin. Return the meatballs to the wok and toss them in the sauce to coat.
To make sliders, layer bottom of the buns with shredded lettuce and a couple cucumber slices. Cut meatballs in half and place half the meatball cut side down on the bottom bun. Add top bun and half a cherry tomato and hold the slider together with a sandwich pick. Repeat with remaining sandwiches.