Ingredients

• Cooking spray
• 2 tablespoons hoisin sauce
• 2 tablespoons plus 1 teaspoon rice vinegar (not seasoned)
• 12 ounces ground pork
• 2 tablespoons panko breadcrumbs
• 1 scallion (white and light green parts only), sliced
• 1 teaspoon grated peeled ginger
• Kosher salt and freshly ground pepper
• 1/4 small head green cabbage, roughly chopped
• 2 small carrots, roughly chopped
• 1/2 cup chopped pineapple
• 1 tablespoon mayonnaise, plus more for the buns
• 12 mini potato slider buns, split
• Shredded romaine lettuce, for serving

Instructions

1. Position a rack in the upper third of the oven and preheat to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Combine 1 tablespoon hoisin sauce and 1 teaspoon rice vinegar in a small bowl; set aside.
2. Combine the pork, panko, the remaining 1 tablespoon hoisin sauce, the scallion, ginger, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. With dampened hands, roll the mixture into twelve 1 1/2-inch meatballs; transfer to the prepared baking sheet. Bake, turning once, until browned and cooked through, 5 to 6 minutes per side. Remove from the oven and brush with the reserved hoisin sauce mixture.
3. Meanwhile, combine the cabbage, carrots and pineapple in a food processor. Add the remaining 2 tablespoons rice vinegar, the mayonnaise and 1/2 teaspoon salt and pulse until roughly chopped.
4. Spread mayonnaise on the bottom half of each bun, then fill with some shredded lettuce and a meatball. Serve with the pineapple salad.
5. Photograph by Andrew Purcell