Name: Hoisin-Glazed Pork Sliders with Pineapple Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Cooking spray; 2 tablespoons hoisin sauce; 2 tablespoons plus 1 teaspoon rice vinegar (not seasoned); 12 ounces ground pork; 2 tablespoons panko breadcrumbs; 1 scallion (white and light green parts only), sliced; 1 teaspoon grated peeled ginger; Kosher salt and freshly ground pepper; 1/4 small head green cabbage, roughly chopped; 2 small carrots, roughly chopped; 1/2 cup chopped pineapple; 1 tablespoon mayonnaise, plus more for the buns; 12 mini potato slider buns, split; Shredded romaine lettuce, for serving

Directions

Position a rack in the upper third of the oven and preheat to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Combine 1 tablespoon hoisin sauce and 1 teaspoon rice vinegar in a small bowl; set aside.
Combine the pork, panko, the remaining 1 tablespoon hoisin sauce, the scallion, ginger, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. With dampened hands, roll the mixture into twelve 1 1/2-inch meatballs; transfer to the prepared baking sheet. Bake, turning once, until browned and cooked through, 5 to 6 minutes per side. Remove from the oven and brush with the reserved hoisin sauce mixture.
Meanwhile, combine the cabbage, carrots and pineapple in a food processor. Add the remaining 2 tablespoons rice vinegar, the mayonnaise and 1/2 teaspoon salt and pulse until roughly chopped.
Spread mayonnaise on the bottom half of each bun, then fill with some shredded lettuce and a meatball. Serve with the pineapple salad.

Photograph by Andrew Purcell

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine