Mini Hoisin-Glazed Pork Sandwiches with Pineapple Salad

Ingredients:

• 2 tablespoons hoisin sauce
• 2 tbsp + 1 tsp rice vinegar without sugar and salt
• 350 g of minced pork
• 2 tablespoons panko breadcrumbs
• 1 green onion (white and light green parts only), thinly sliced
• 1 tsp grated peeled ginger
• A quarter of a small white cabbage, coarsely chopped
• 2 small carrots, coarsely chopped
• 0.5 cups pineapple chunks
• 1 tbsp mayonnaise + extra for greasing buns
• 12 mini potato sliders, cut in half horizontally
• Shredded romaine lettuce, for serving

Preparation:

1. Position a rack in the upper third of the oven and preheat to 425°F (220°C). Spray a rimmed baking sheet with cooking spray. In a small bowl, combine 1 tablespoon hoisin sauce with 1 teaspoon rice vinegar; set aside.
2. In a medium bowl, combine ground pork, panko breadcrumbs, the remaining 1 tablespoon hoisin sauce, the green onion, ginger, 1/2 teaspoon salt, and a few freshly ground black peppers. With damp hands, form the mixture into 12 1/4-inch balls; transfer to the prepared baking sheet. Bake, turning once, until golden brown and cooked through, 5 to 6 minutes per side. Remove from the oven and brush with the hoisin sauce mixture.
3. Meanwhile, combine the cabbage, carrots, and pineapple in a food processor. Add the remaining 2 tablespoons of rice vinegar, mayonnaise, and 0.5 teaspoon of salt and chop coarsely.
4. Spread mayonnaise on the bottom half of each bun, top with some shredded lettuce, and a meatball. Serve with pineapple salad.