Warm Ground Pork Roll with Red Cabbage Slaw

Warm Ground Pork Roll with Red Cabbage Slaw

  • Preparation 25 min
  • Cooking 15 min
  • Servings 4

Move over, sloppy joe—there’s a new sandwich in town. This riff on the all-American classic reaches new heights thanks to a Vietnamese twist. Pile your buns high with sizzling minced pork, tangy with spice and hoisin, then pack on the crunch with a zingy salad. Hot diggity!

Featured in RICARDO Magazine (SPRING 2016)
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Ingredients

  • Salad

    • 2 cups (160 g) thinly sliced red cabbage
    • 2 cups (150 g) bean sprouts
    • 1 carrot, thinly julienned
    • ¼ cup (10 g) chopped cilantro
    • 3 tbsp (45 ml) rice vinegar
    • 2 tbsp (30 ml) toasted sesame oil (see note)
    • 1 tbsp (15 ml) maple syrup
  • Sandwich

    • 2 tsp cornstarch
    • ½ cup (125 ml) chicken broth
    • 2 tbsp (30 ml) soy sauce
    • 1 tbsp (15 ml) hoisin sauce
    • 1 tsp (5 ml) sambal oelek
    • 1 clove garlic, chopped
    • 1 lb (450 g) ground lean pork
    • 1 tbsp (15 ml) toasted sesame oil
    • 6 hot dog buns
    • Salt and pepper

Preparation

  • Salad

  • Sandwich

Note from Ricardo

Toasted sesame oils can vary in flavour intensity. Adjust accordingly; you may only need 1 tbsp if yours is particularly fragrant.

Personal Note