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Sweet And Sour Pork Mini-Rolls

Ready in 35 mins

Recipe by Graham 

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.

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'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.