These sliders offer a fabulous combination of flavors and textures in every bite—sweet and chewy raisins, piquant onion, soy and ginger—and crisp, cool slices of cucumber.
ginger pork rolls
start to finish: 30 minutes
makes: 8 mini sandwiches
- 1 cup water
- ⅔ cup golden raisins
- ½ cup coarsely chopped red onion (1 medium)
- 3 tablespoons reduced-sodium soy sauce
- 2 teaspoons ground ginger
- ¼ teaspoon ground black pepper
- 1 pound pork loin, thinly sliced
- 8 mini hamburger buns or dinner rolls, split
- 1 small cucumber, thinly sliced
1 In a large skillet combine the water, raisins, onion, soy sauce, and ginger. Bring to boiling; reduce heat. Simmer, covered, for 5 to 6 minutes or until raisins are plump and onion is tender. Using a slotted spoon, remove raisins and onion reserving liquid in skillet. Place raisin and onions in a small bowl. Stir in pepper; set aside.
2 Add sliced pork to cooking liquid in skillet. Return to boiling; reduce heat. Simmer, uncovered, for 7 to 8 minutes or until pork is cooked through (just a trace of pink remains), turning once. Using the slotted spoon, remove pork slices.
3 Serve pork in buns with cucumber slices, raisins, and onion.
nutrition facts per 2 mini sandwiches: 433 cal., 9 g total fat (2 g sat. fat), 74 mg chol., 797 mg sodium, 57 g carb., 3 g fiber, 34 g pro.