Loading Search Bar...
READY IN
35 mins
Sweet And Sour Pork Mini-Rolls Recipe

Sweet And Sour Pork Mini-Rolls

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Sweet And Sour Pork Mini-Rolls are great for barbeques, buffet lunches or just for fun with a family in the house. As with all Chinese (or Chinese-style) cooking, preparing the ingredients beforehand helps simplify the cooking process considerably.

For these mini-rolls, you ideally need small rolls (about 2" - 50cm across) with sesame or poppy seed toppings. These are often referred to as slider rolls or Hawaiian-style sweet rolls.

      Preparation Time: 25 Minutes

      Cooking Time: 10 Minutes

Ingredients for Sweet And Sour Pork Mini-Rolls

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to make 16 mini-rolls:
FOR THE MEATBALLS
1 lb
lean minced (ground) pork
3 cloves
garlic
2
spring onions (a.k.a. scallions or salad onions)
1
egg
1 tablespoon
Shaohsing rice wine or dry sherry
1 tablespoon
light soy sauce
1 tablespoon
toasted sesame oil
 
salt and pepper
1 heaped teaspoon
corn flour (cornstarch or wheat starch)
 
peanut oil (for shallow frying)
FOR THE SAUCE
1 teaspoon
fresh ginger
7½ fl oz
hoisin sauce
3 tablespoons
honey
FOR THE ROLLS
16
mini (slider) buns
1 small
Cos lettuce
1 small
cucumber
8
cherry tomatoes

 

How to Cook Sweet And Sour Pork Mini-Rolls

  1. Place the minced (ground) pork in a large mixing bowl. Peel and finely chop 2 cloves of garlic and peel and crush (mince) the third, then add these to the pork. Finely chop the spring onions and lightly beat the egg, then add these also to the mixture. Add the rice wine (or dry sherry), the soy sauce and the toasted sesame oil. Mix well to combine the ingredients then add the corn flour (cornstarch or wheat starch), a large pinch of sea salt and several twists of freshly ground white pepper and mix again.
  2. Divide the mixture into eight equal portions, roll them to form eight meatballs, then slightly flatten the top and bottom.
  3. Add about 1½" (4cm) of peanut oil to a flat-bottomed wok or a deep frying pan. Heat the oil to 180°C (350°F) over medium-high heat then fry the meatballs for 6-7 minutes (turning regularly) until golden brown and cooked through. If you are using a thermometer the centre of the meat should read 75°C (165°F). Remove the meatballs with a slotted spoon and keep them warm while allowing them to drain on absorbent paper towels.
  4. While the meat is cooking, peel and grate the ginger. After setting aside the meatballs, remove the oil from the wok (pan), leaving just one tablespoon behind. (You can store the peanut oil in a heat-proof container for reuse). Heat the wok or pan over a high heat. Stir-fry the grated ginger for 30 seconds then stir in the hoisin sauce and the honey.
  5. Bring the sauce to a simmer and cook for 1-2 minutes. (If the sauce becomes too thick, stir in a little water to thin). Return the meatballs to the wok and toss them in the sauce to coat completely.
  6. To complete, cut the rolls in half and layer the bottom half with shredded lettuce and a couple of thin cucumber slices. Cut the meatballs in half and place half the meatball, cut side down, on the bottom bun. Replace the top half of the bun and use a wooden tooth pick (sandwich pick) to hold the bun together, spearing a half a cherry tomato at the same time.

 
Graham GRAHAM'S HOT TIP:
If you want to save the oil after frying, make sure that you use it only for frying, otherwise it will affect the flavour of your other food.
 
Print Kitchen-Friendly View

Reviews of Sweet And Sour Pork Mini-Rolls

Rating 4 out of 5 - Many cooks will make this recipe again April 26 2015
An absolute hit in every way. This recipe is a keeper. The whole family absolutely loved these, made them exactly as written and will make over and over again.
(2 reviews)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

11 Weeknight Stir Fry Recipes
11 Weeknight Stir Fry Recipes

Stir-fried foods are a great way to get a meal together quickly and, with our range of recipes, you need never be stuck for ideas again.

10 Brilliant Barbecue Recipes
10 Brilliant Barbecue Recipes

The smoke, the sizzle, the aroma, yeah - it's time for BBQ but don't buy scrappy steaks if you want to eat like a king.

6 Healthy Japanese Dishes
6 Healthy Japanese Dishes

Many people think that Japanese recipes are complex and need expert tuition. Not necessarily so! Our range of recipes are so easy.

Other Pork Recipes

Gammon Steaks with Cabbage Mash
Gammon Steaks with Cabbage Mash

Gammon Steaks with Cabbage Mash is a homely, satisfying dish that's perfect for chilly days!

Pork and Apple Meatballs
Pork and Apple Meatballs

Pork and Apple Meatballs are quick and easy and cooked completely in the oven. If you are puzzling what to serve for lunch, puzzle no more!

Stuffed Pork with Redcurrant Sauce
Stuffed Pork with Redcurrant Sauce

This recipe for Stuffed Pork with Redcurrant Sauce (called, in French, "Porc Farci aux Pruneaux") makes use of prunes and raisins for the stuffing

 


 
ALL RIGHTS RESERVED © 2020 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them. up