Sweet and Sour Pork Sliders - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 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
Instructions
- For 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.
- For 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.
- For 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.
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