Hoisin Pork Sandwiches Recipes

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HOISIN BARBECUE PORK SANDWICHES



Hoisin Barbecue Pork Sandwiches image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/3 cup hoisin sauce
1/3 cup spicy ketchup
2 spicy dill pickles (1 chopped, 1 sliced), plus 2 tablespoons brine from the jar
1 tablespoon honey
1 pound pork cutlets (about 1/4 inch thick)
3 cups broccoli slaw mix (about 6 ounces)
3 tablespoons mayonnaise
4 scallions, thinly sliced
Kosher salt
Vegetable oil, for the grill
1 baguette, cut into 4 pieces and split
Root vegetable chips, for serving

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.

Nutrition Facts : Calories 400 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 70 milligrams, Sodium 1070 milligrams, Carbohydrate 36 grams, Fiber 2 grams, Protein 37 grams

MING TSAI'S HOISIN PORK TENDERLOIN SANDWICHES WITH NAPA SLAW



Ming Tsai's Hoisin Pork Tenderloin Sandwiches With Napa Slaw image

This is very tasty, however I must admit that when cooking the pork the stated amount of time was not enough for my family. After resting the pork was still VERY pink so I put it back in the oven for another 5 minutes. This cooked the pork through entirely. I know that this probably wasn't Ming's intention for the dish but for those of you who like thoroughly cooked pork please know you need to cook the meat longer.

Provided by invictus

Categories     Lunch/Snacks

Time 3h50m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup hoisin sauce
2 tablespoons finely chopped garlic
2 tablespoons finely chopped ginger
1/2 cup dry red wine
1/4 cup chopped scallion, white part only
2 (8 ounce) pork tenderloin
fresh ground pepper
2 tablespoons canola oil
4 large hamburger buns with sesame seeds
1/2 cup rice wine vinegar
1/4 cup fish sauce
8 large basil leaves, cut into ribbons
1 1/2 teaspoons sugar
1/4-1/2 teaspoon crushed red pepper flakes
3 cups napa cabbage, cut into 1/8 inch ribbons
1 cup bean sprouts
1 cup carrot, shredded
salt and pepper

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.

Nutrition Facts : Calories 560.2, Fat 17.6, SaturatedFat 3.6, Cholesterol 76.8, Sodium 2421, Carbohydrate 62.4, Fiber 5.4, Sugar 25.9, Protein 32.7

PACIFIC RIM PORK SANDWICHES WITH HOISIN COLE SLAW



Pacific Rim Pork Sandwiches With Hoisin Cole Slaw image

From Cooking Light, the notation in the magazine says the pork is also good stir-fried with Asian veggies served with rice.

Provided by kitchenslave03

Categories     Lunch/Snacks

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons fresh ginger, peeled and minced
3 tablespoons low sodium soy sauce
3 tablespoons dry sherry
3 tablespoons hoisin sauce
1 tablespoon dark sesame oil
1 1/2 teaspoons hot Chinese mustard
1/4 teaspoon five-spice powder
1 garlic clove, minced
1 lb pork tenderloin, trimmed and cut in 1/4 inch slices
2 tablespoons seasoned rice wine vinegar
1 tablespoon hoisin sauce
1 teaspoon fresh ginger, peeled and minced
2 teaspoons dark sesame oil
1 teaspoon low sodium soy sauce
1/4 teaspoon hot Chinese mustard
1 garlic clove, minced
2 1/2 cups coleslaw mix
1/4 cup green onion, sliced
4 hamburger buns with sesame seeds, toasted

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.

Nutrition Facts : Calories 431.4, Fat 14.3, SaturatedFat 3.5, Cholesterol 75.3, Sodium 1026.4, Carbohydrate 35.1, Fiber 2.7, Sugar 9.5, Protein 29.6

PORK TENDERLOIN WITH HOISIN



Pork Tenderloin with Hoisin image

Another keeper from Bonnie Stern's HEARTSMART COOKING series. The pork is sauteed in the marinade with no extra fat. The sauce is delicious and we have enjoyed it with chicken breast and beef as well.

Provided by Gerry sans Sanddunes

Categories     Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 lbs pork tenderloin
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 1/2 tablespoons rice wine or 1 1/2 tablespoons rice vinegar
1/2 teaspoon hot chili paste
3 tablespoons tomato ketchup
2 cloves garlic, minced
1 tablespoon minced fresh gingerroot
1 green onion, chopped
1 tablespoon chopped fresh cilantro or 1 tablespoon parsley

Steps:

  • Cut pork into 1/4-inch slices.
  • (I also use sliced chicken breast or beef.) In a large bowl combine soy sauce, hoisin, rice wine, chili paste, ketchup, garlic, ginger, green onion and cilantro.
  • Add pork and toss in marinade.
  • Refrigerate for a few hours.
  • Heat large non-stick skillet over medium heat.
  • Cook pork with marinade for 7-10 minutes, turning occasionally.
  • Serve with sauteed greens OR stir-fried vegetables.

ASIAN MEATBALL SUBS WITH HOISIN MAYONNAISE



Asian Meatball Subs With Hoisin Mayonnaise image

Provided by Food Network Kitchen

Time 2h

Yield 4 servings

Number Of Ingredients 19

1 slice white sandwich bread
1 1/2 tablespoons milk
1 teaspoon soy sauce
5 scallions, white and green parts separated
1 1/4 pounds ground pork
3 large cloves garlic, finely grated
1 tablespoon finely grated peeled ginger (about a 2-inch piece)
1/3 cup water chestnuts, drained, rinsed and chopped
1 large egg, lightly beaten
1/3 cup chopped fresh cilantro
1 1/2 teaspoons toasted sesame oil
Kosher salt and freshly ground pepper
1/2 cup hoisin sauce
1/4 cup mayonnaise
2 1/2 tablespoons fresh lime juice
3 to 4 teaspoons Asian chili-garlic sauce
Peanut or vegetable oil, for frying
1 cup bean sprouts
4 7-inch-long pieces baguette, split open

Steps:

  • Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.
  • Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.
  • Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.
  • Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.
  • Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
  • Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.

HOISIN PORK TENDERLOIN



Hoisin Pork Tenderloin image

In this ramen noodle recipe, ramen graduates from college-casual when served with saucy pork tenderloin. Our guests appreciate sitting down to this Asian-style meal. -Connie Keller, Lake Ozark, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup hoisin sauce
3 tablespoons reduced-sodium soy sauce
3 tablespoons sugar
3 garlic cloves, minced
Dash crushed red pepper flakes
1 pork tenderloin (1 pound)
1/4 cup water
2 tablespoons butter
2 packages (3 ounces each) ramen noodles or 2 cups hot cooked rice
Sliced green onions

Steps:

  • Preheat oven to 475°. Off the heat, mix first 5 ingredients in a small saucepan. Place tenderloin on a greased rack in a foil-lined 15x10x1-in. pan; brush with 1/4 cup hoisin mixture. Roast until a thermometer reads 145°, 15-20 minutes., Stir water into remaining hoisin mixture; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 5 minutes, stirring occasionally. Remove from heat; stir in butter. Keep warm., Remove pork from oven; let stand 5 minutes before slicing. Cook noodles according to package directions, omitting seasoning packets; drain. Serve with pork; top with sauce and green onions.

Nutrition Facts : Calories 458 calories, Fat 17g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 1010mg sodium, Carbohydrate 45g carbohydrate (15g sugars, Fiber 1g fiber), Protein 28g protein.

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