Pacific Rim Pork Sandwiches With Hoisin Slaw Recipes

SLOW COOKER PULLED PORK SANDWICHES

Steps:

• Set a 6 quart slow cooker to high to preheat.
• In a small bowl, mix the brown sugar, paprika, cumin, coriander, kosher salt and black pepper together. Rub half of the mixture on the pork, setting aside the remaining spice rub. Heat oil in a large Dutch oven or high sided skillet over medium-high heat. Add the pork to the pan and brown evenly on each side, about 5 minutes per side.
• Add the onion and garlic to the slow cooker and top with the pork butt. In a bowl or measuring cup, mix the remaining spice rub with the stock, ketchup, and vinegar then pour over the pork. Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours, or until fork tender.
• Place the pork on a baking sheet or cutting board and let rest for 20-30 minutes or until cool enough to handle. Shred the pork into pieces and place in a bowl or back into the slow cooker insert.
• Skim the fat from the cooking liquid and transfer to a blender. Blend until smooth then pour 1-2 cups of the liquid over the shredded pork and toss to combine.
• Toss the coleslaw mix and red onion with the canola oil, apple cider vinegar, sugar, caraway seeds, celery seed, kosher salt and freshly ground black pepper. Cover and refrigerate for 1 hour for flavors to blend.
• In a small bowl, mix the sour cream with the prepared horseradish, adding more to taste.
• Slather the horseradish mayo on one side of a bun, then top it with the shredded pork and crunchy slaw. Serve warm with extra dipping sauce if desired.

HOISIN BARBECUE PORK SANDWICHES

Steps:

• Preheat a grill to medium high. Combine the hoisin sauce, ketchup, pickle brine and honey in a large bowl. Transfer half of the mixture to a separate large bowl; add the pork and marinate, 5 minutes.
• Add the mayonnaise to the remaining hoisin sauce mixture and whisk until smooth. Add the broccoli slaw, scallions and chopped pickle; season with salt and toss to coat. Set aside.
• Brush the grill grates with vegetable oil. Remove the pork from the marinade and grill until marked and cooked through, about 3 minutes per side; transfer to a cutting board. Toast the baguette on the grill, cut-side down, 1 to 2 minutes. Slice the pork into thick strips; divide among the baguette pieces and top with the slaw and sliced pickles. Serve with vegetable chips.

MING TSAI'S HOISIN PORK TENDERLOIN SANDWICHES WITH NAPA SLAW

Steps:

• In a baking dish large enough to cook pork mix hoisin sauce, garlic, ginger, wine, and scallions. Add pork and turn to coat.
• Cover and refrigerate for 3 hours; preferably overnight.
• Heat oven to 350 degrees. Season pork with salt and pepper.
• Heat a skillet over high heat. Add oil; swirl to coat pan. Add pork turning only once and cooking for 5 minutes total until browned. Transfer to oven.
• Roast 12 to 15 minutes until done. Let pork rest 5 minutes then cut into 1/4 inch slices.
• For slaw: in a large bowl wisk together vinegar, fish sauce, basil, sugar, and crushed pepper to blend.
• Add remaining ingredients and toss to mix and coat.
• Halve buns and toast lightly if you wish. Top bottom of bun with slaw. Add 6-8 slices of pork and top with more slaw. Serve with additional slaw if desired.

PACIFIC RIM PORK SANDWICHES WITH HOISIN COLE SLAW

Steps:

• Pork: Combine first 8 ingredients in a large zip top bag. Add pork and seal. Marinate in fridge 2 hours, turning occasionally.
• Slaw: Combine vinegar and next 6 ingredients in a large bowl. Add coleslaw mix and green onions, mix well.
• Heat large nonstick skillet over med-high. Remove pork from bag; discard marinade. Coat pan with nonstick spray. Add pork to pan; cook 2 min on each side, or til done.
• Divide pork evenly among bottom buns. Top each serving with about 1/2 c slaw and top with other half of bun.

KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW

Steps:

• For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
• Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
• Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
• For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
• For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
• For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.

STICKY HOISIN PORK STEAKS

Steps:

• Put a large pan of water on to boil. Pour 75g hoisin sauce into a shallow dish, add the pork and turn to coat. Cover and leave to sit at room temperature. Meanwhile, make the slaw. In a large bowl, mix the vinegar with the soy. Add the cabbage, carrot and cucumber, and toss together.
• Tip the rice into the pan of boiling water and cook following pack instructions. Heat the oil in a non-stick frying pan large enough to fit the steaks. Cook over a medium-high heat for 2-3 mins on each side until cooked through and slightly charred. Lift the steaks out of the pan onto a warm plate and cover with foil. If the cooking juices have burnt, wipe the pan out first, otherwise add the remaining hoisin straight to the frying pan with 1 tbsp soy sauce and 100ml water and bubble gently.
• Drain the rice, divide between six plates and put the steaks on top. Spoon the extra hoisin sauce over the steaks so it soaks into the rice below, then scatter over the spring onions. Tear the mint leaves and stir them into the slaw, then serve alongside the steaks.

ASIAN PULLED PORK SANDWICHES

Steps:

• In a small bowl, whisk the first 7 ingredients until blended. Place roast in a 4- or 5-qt. slow cooker. Pour sauce mixture over top. Cook, covered, on low until pork is tender, 7-9 hours., Remove roast; cool slightly. Skim fat from cooking juices. Coarsely shred pork with 2 forks. Return pork to slow cooker; heat through. Using tongs, serve pork on rolls, adding toppings as desired. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.