Pacific Rim Pork Sandwiches With Hoisin Slaw Recipes

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.

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.

Steps:

• For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
• Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
• For the pulled pork: Preheat the oven to 275 degrees F.
• Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
• Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
• If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
• For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
• Serve the pulled pork on buns topped with coleslaw.

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.

Steps:

• In a bowl, combine cabbage, carrot, vinegar, and oil; season with salt and pepper. Let coleslaw stand 5 minutes. In a small saucepan, combine barbecue sauce and pork. Cook over medium-high until warmed through, about 5 minutes. Serve pork on buns with coleslaw.

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.

Steps:

• Whisk together the soy sauce, hoisin, rice wine, five-spice powder, and sesame oil in a large glass bowl.
• Add the pork, cover, and refrigerate for at least 1 hour and up to 8 hours.
• Heat the vegetable oil in a large skillet or wok over high heat.
• Remove pork from marinade and add to the skillet.
• Stir-fry, a few pieces at a time, until the pork begins to color, 3-4 minutes.
• Transfer the pork to the insert of a 5-7 quart slow cooker.
• Add the ginger and garlic to the same skillet and stir-fry 1 minute, until fragrant.
• Add the onion, bok choy, and carrots; stir-fry until vegetables are softened, 3-4 minutes.
• Deglaze the skillet with 1 cup of broth, scraping up any browned bits from the bottom of the pan.
• Transfer the contents of the skillet to the slow cooker insert.
• Add the remaining 7 cups broth to the slow cooker.
• Cover and cook on LOW for 4-5 hours, until the pork and vegetables are tender.
• Add the noodles and green onions; cover and cook an additional 45 minutes.
• Serve the soup garnished with toasted sesame seeds.