Big-Game Party Pick: Sweet and Sour Pork Sliders

Ching's Sweet and Sour Pork Sliders

Today we’re pulling up a chair — i.e., grabbing a seat on the couch in front of the TV — for a virtual pre-Super Bowl party hosted by Food Network (#pullupachair). To spice up this all-American game day with a little international flair, we’re bringing Ching-He Huang’s take on sliders, made with Asian-style sweet and sour pork meatballs. Easy to eat and packed with flavor, these two-bite snacks do the pigskin tradition proud.

Ching’s Sweet and Sour Pork Sliders

Ingredients

For 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

Directions

Make 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.

Make 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.

Assemble 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.

More Game-Day Recipes From Cooking Channel:

Big Game: Communal Table

Here’s a taste of what our food-world friends are bringing to the #pullupachair big-game bash. It’s pretty much the most delicious Super Bowl party we’ve ever (virtually) experienced.

Drinks:
Liquor.com: Lights Out Punch, Marvelous Frothy Margarita and Black Velvet
Food52: Bubbly Manhattan

Dip Recipes:
Food.com: Buffalo Chicken Dip
BlogHer: Warm Tomato Basil Dip
Yahoo! Shine: Artichoke Dip

Appetizers:
EatingWell: The Best Guacamole
The Daily Meal: Fancy Potato Skins With Chorizo
Food Republic: Spinach Artichoke Balls
Big Girls, Small Kitchen: Pork and Avocado Quesadillas
Fox News: Cheddar Jalapeno Hush Puppies

Mains:
Epicurious: Classic Beef Meatballs
YumSugar: Buffalo Chicken Pizza

Wings:
Men’s Health: Angry Dijon Mustard and Honey Glazed Chicken Wings
Healthy Eats: Baked Buffalo Wings
FN Dish: Alton Brown’s Buffalo Wings

Desserts:
Gourmet Live: Red Velvet Whoopie Pies

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