IN a large nonstick skillet over medium-high heat, heat 3 Tbsp. oil. Add the onions and red bell peppers. Sauté 5-6 min., stirring frequently. Add the garlic, ginger and red chili flakes and cook 1 min., stirring constantly. Remove to a plate. Let stand 10 min.; stir in green onions. Drain off liquid. IN a large bowl, combine ground pork, oyster sauce, hoisin, soy, garlic sambal and egg. Add the vegetable mixture and the cracker crumbs; stir. (Mixture should be well combined and not sticky.)
FORM into 36 patties, about 1/2-inch thick and 1-3/4-inch in diameter. (Think the size of a RITZ Cracker.) Place on a parchment-lined baking sheet. Refrigerate, covered, until ready to cook. IN same skillet, heat the remaining oil over medium-high heat. Add patties in batches. Cook 3 min. When golden on bottom, turn and cook over low heat until done. Alternatively, after browning cook in a 250F oven on a baking sheet fitted with a rack 5 min. or until done. PLACE 1/2 tsp. of the Ginger Aioli on each whole cracker, top with a patty, then about 1 tsp. of the Pineapple Savoy Slaw and a light sprinkle of the sesame seeds.
Guy Fieri's Ginger Aioli- 1/2 cup KRAFT Real Mayo Mayonnaise, 1 Tbsp. minced gingerroot, 1 Tbsp. minced green onions, 1 Tbsp. rice wine vinegar - IN a small bowl, combine all ingredients. Refrigerate for 15 min.
Guy Fieri's Pineapple Savoy Slaw- 3/4 cup savoy cabbage, very thinly sliced, 1/4 cup red bell pepper, fine dice, 1/4 cup drained crushed pineapple (about 1/2 of 8-oz. can)- 1 tsp. juice reserved, 1 Tbsp. red onion, fine dice, 1 Tbsp. each mirin and rice wine vinegar, 1 tsp. fresh jalapeño peppers, minced - a non-metal bowl, combine all ingredients. Press down the slaw, cover and refrigerate 30 min., stirring after 15 min.
Originally Submitted
2/4/2011
0 Out of 5 from
0 reviews
You can add this Guy Fieri's RITZ Big Island Pork Bites recipe to your own private DesktopCookbook.
