Pacific Rim Pork Sandwiches With Hoisin Cole Slaw Recipes

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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

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

WW BBQ PORK SANDWICHES WITH HOMEMADE COLE SLAW



Ww BBQ Pork Sandwiches With Homemade Cole Slaw image

from WW website. Everyone (including the non-dieters) loves these here. 6 points per sandwich for those of us who do keep track.

Provided by jenpalombi

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lean pork tenderloin
3 1/3 tablespoons barbecue sauce, divided (equals 3 Tbsp plus 1 tsp ( I prefer Sweet Baby Ray's)
3 tablespoons light mayonnaise
1 tablespoon water
1 teaspoon apple cider vinegar
black pepper, freshly ground, to taste
2 cups packaged coleslaw mix
3 tablespoons green onions, sliced
4 medium whole grain buns or 4 medium mixed-grain hamburger buns

Steps:

  • Preheat oven to 450ºF. Line a shallow roasting pan with nonstick foil (for easy clean-up). Or coat pan with cooking spray.
  • Place pork in pan and brush with 2 tablespoons of barbecue sauce. Roast until an instant read thermometer inserted in center of pork registers 160ºF for medium, about 30 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.
  • Meanwhile, whisk mayonnaise, water, vinegar and pepper together in a medium bowl until smooth. Add coleslaw mix and scallions; toss to mix and coat.
  • Slice pork into 20 slices. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll. Yields 1 sandwich per serving.

Nutrition Facts : Calories 202.9, Fat 10.1, SaturatedFat 2.7, Cholesterol 78.8, Sodium 247.9, Carbohydrate 2.9, Fiber 0.3, Sugar 1.1, Protein 23.7

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