Mini Hoisin-Glazed Pork Sandwiches with Pineapple Salad
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 702, total fat 30 G., saturated fats 9 G., proteins 29 G., carbohydrates 78 G., fiber 6 G., cholesterol 63 mg, sodium 861 mg, sugar 15 G.
Calories 702, total fat 30 G., saturated fats 9 G., proteins 29 G., carbohydrates 78 G., fiber 6 G., cholesterol 63 mg, sodium 861 mg, sugar 15 G.
These miniature sandwiches are made with potato sliders and juicy pork meatballs glazed with Asian hoisin sauce. They're paired with a vibrant, sweet-and-tart pineapple salad in a mayonnaise dressing. A perfect treat for house parties.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons hoisin sauce
- 2 tbsp + 1 tsp rice vinegar without sugar and salt
- 350 g of minced pork
- 2 tablespoons panko breadcrumbs
- 1 green onion (white and light green parts only), thinly sliced
- 1 tsp grated peeled ginger
- A quarter of a small white cabbage, coarsely chopped
- 2 small carrots, coarsely chopped
- 0.5 cups pineapple chunks
- 1 tbsp mayonnaise + extra for greasing buns
- 12 mini potato sliders, cut in half horizontally
- Shredded romaine lettuce, for serving
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Recipes with similar ingredients: minced pork, meatballs, hoisin sauce, white cabbage, carrot, Pineapple
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat to 425°F (220°C). Spray a rimmed baking sheet with cooking spray. In a small bowl, combine 1 tablespoon hoisin sauce with 1 teaspoon rice vinegar; set aside.
- In a medium bowl, combine ground pork, panko breadcrumbs, the remaining 1 tablespoon hoisin sauce, the green onion, ginger, 1/2 teaspoon salt, and a few freshly ground black peppers. With damp hands, form the mixture into 12 1/4-inch balls; transfer to the prepared baking sheet. Bake, turning once, until golden brown and cooked through, 5 to 6 minutes per side. Remove from the oven and brush with the hoisin sauce mixture.
- Meanwhile, combine the cabbage, carrots, and pineapple in a food processor. Add the remaining 2 tablespoons rice vinegar, mayonnaise, and 0.5 teaspoon salt and chop coarsely.
- Spread mayonnaise on the bottom half of each bun, top with some shredded lettuce, and a meatball. Serve with pineapple salad.
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