Name: Sweet and Sour Pork Sliders
Prep time: 25 min
Cook time: 10 min
Yield: 16
Cuisine: American
Ingredients: 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 romaine 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.