Daytime Emmy nominated television host and cookbook author, Chin-He Huang is changing the face of Asian cuisine in America one menu at a time.
In her new show, Restaurant Redemption premiering Tuesday, October 29th, Ching travels the country to help owners of struggling Asian restaurants revitalize their menus by giving them new inspiration and direction to turn their businesses around. From updating tired menus to renovating an establishment's decor, Ching uses her Asian heritage and culinary expertise to save restaurant owners from financial collapse.
Since Ching knows a thing or two about revitalizing tired menus, we asked her to take on the ultimate challenge with the universal menu most in need of an overhaul...tailgating! Ching worked her magic by incorporating Asian twists on our favorite, traditional tailgating fare showing us how to make five-spice roast chicken drumsticks, sweet and sour pork sliders and sweet mango spring rolls. And since we love you oh-so-much, we're including the recipe for the sweet and sour pork sliders!
Sweet and Sour Pork Sliders
Recipe courtesy Ching-He Huang, 2011
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
1 tablespoon peanut oil
1 tablespoon peeled and grated ginger
1 cup hoisin sauce
3 tablespoons honey
16 slider buns or Hawaiian-style sweet rolls
Shredded romaine lettuce
Cherry tomatoes, halved
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.