Best Hoisin Pork Sandwiches Recipes
MING TSAI'S HOISIN PORK TENDERLOIN SANDWICHES WITH NAPA SLAW
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
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
HOISIN BARBECUE PORK SANDWICHES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
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
PACIFIC RIM PORK SANDWICHES WITH HOISIN SLAW
Steps:
- 1. To prepare pork, combine first 8 ingredients in a large zip-top bag. Add pork, and seal. Marinate in refrigerator 2 hours, turning occasionally. 2. To prepare slaw, combine vinegar and the next 6 ingredients (through 1 garlic clove) in a large bowl. Add coleslaw and green onions; toss well. 3. Hear a large nonstick skillet over medium-high heat. Remove pork from bag and discard marinade. Coat pan with a little oilive oil. Add pork to pan; cook 2 minutes per side or until done. 4. Divide pork evenly among the bottom halves of sesame seed buns. Top each serving with about 1/2 cup slaw mixture and top half of bun.
HOISIN PORK SANDWICHES
Tuck warm pork slices, Chinese cabbage, red pepper and zesty hoisin sauce into toasty kaiser rolls for these hefty sandwiches from our Test Kitchen. They make a delicious hand-held meal in minutes!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute red pepper and onions in oil until tender. Add cabbage; saute 1 minute longer. , Combine mayonnaise and hoisin sauce; spread over roll bottoms. Top with pork and vegetable mixture; replace roll tops.
Nutrition Facts : Calories 541 calories, Fat 23g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 681mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 3g fiber), Protein 40g protein.
PACIFIC RIM PORK SANDWICHES WITH HOISIN COLE SLAW
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
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
How to make Hoisin Barbecue Pork Sandwiches
Provided by @MakeItYours
Number Of Ingredients 12
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.
- Photograph by Ryan Dausch
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