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:
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
[...] EatingWell: The Best Guacamole Devour: Sweet and Sour Pork Sliders from Ching-He Huang The Daily Meal: Fancy Potato Skins With Chorizo Food Republic: Spinach Artichoke Balls Big Girls, [...]
[...] Basil Dip Yahoo! Shine: Artichoke Dip Appetizers: EatingWell: The Best Guacamole Devour: Sweet and Sour Pork Sliders from Ching-He Huang The Daily Meal: Fancy Potato Skins With Chorizo Food Republic: Spinach Artichoke Balls Big Girls, [...]
[...] Warm Tomato Basil DipYahoo! Shine: Artichoke Dip Appetizers:EatingWell: The Best GuacamoleDevour: Sweet and Sour Pork Sliders from Ching-He HuangThe Daily Meal: Fancy Potato Skins With ChorizoFood Republic: Spinach Artichoke BallsBig Girls, [...]
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Please tell me that youre going to keep this up! Its so good and so important.
I cant wait to read more from you.
I just feel like you know so much and know how to make people listen to what you have to say.
This blog is just too cool to be missed. Great stuff, really. Please, PLEASE keep it up!
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