Hoisin-Glazed Pork Sliders with Pineapple Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 702
- Total Fat
- 30
- Saturated Fat
- 9
- Carbohydrates
- 78
- Dietary Fiber
- 6
- Sugar
- 15
- Protein
- 29
- Cholesterol
- 63
- Sodium
- 861
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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.