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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

RITZ Big Island Pork Bites Recipe

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This recipe for RITZ Big Island Pork Bites is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Tbsp. canola oil, divided
3/4 cup onion, fine dice
1/3 cup red bell pepper, fine dice
2 Tbsp. garlic, minced
1 Tbsp. ginger, minced
1/4 tsp. red chili flakes
1/4 cup green onions, minced
1 lb. ground pork
1-1/2 Tbsp. each oyster sauce and hoisin sauce
2 tsp. soy sauce
1-1/2 tsp. garlic sambal (chili-garlic sauce)
1 egg
36 RITZ Crackers, crushed (about 1-1/4 cups)
36 RITZ Crackers
1 Tbsp. toasted sesame seeds

Aioli
1/2 cup mayo
1 Tbsp minced ginger
1 Tbsp minced green onion
1 Tbsp rice wine vinegar
Combine and refrigerate

Pineapple Savoy Slaw
3/4 cup Savoy cabbage, very thinly sliced
1/4 cup Red bell pepper, finely diced
1/4 cup drained crushed pineapple
1 tsp pineapple juice
1 Tbsp red onion, finely diced
1 Tbsp Marin
1Tbsp Rice wine vinegar
Directions:
Directions:
Big Island Pork Bites

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" thick and 1-3/4" 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 250°F 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.


Pineapple Savoy Slaw
Combine all ingredients and refrigerate until needed
Number Of Servings:
Number Of Servings:
36
Preparation Time:
Preparation Time:
25 Minutes
Personal Notes:
Personal Notes:
Amazing! Big hit!

 

 

 

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