Sweet and Sour Pork Sliders

Get inventive with your party food and try these soft sweet sliders.

  • Preparation Time25 mins
  • Cooking Time10 mins
  • Serves16
  • DifficultyEasy

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.

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