serves 4
For the Seasoned Pork
1 tsp. canola oil
1 tbsp. finely chopped yellow onion
12 oz. ground pork
2 tbsp. hoisin sauce
2 tbsp. soy sauce
1 tsp. toasted sesame oil
1⁄2 tsp. Asian-style hot sauce
1⁄2 tsp. Chinese five-spice powder
1⁄2 tsp. red food coloring
1⁄4 tsp. onion powder
1⁄4 tsp. garlic powder
1⁄4 tsp. freshly ground black pepper, plus more to taste
For the Slaw and Serving
1⁄4 cup distilled white vinegar
1⁄4 cup sugar
1⁄2 cup julienned carrots
1⁄2 cup daikon radish
Kosher salt, to taste
4 10″ Vietnamese baguettes or Portuguese rolls, split
1⁄2 cup mayonnaise
1 tbsp. sriracha
1⁄2 cup cilantro sprigs
1⁄2 medium English cucumber, sliced thinly
Asian-style chile oil, to taste
Instructions
1. Make the slaw: Bring vinegar, sugar, and ½ cup water to a boil in a 2-qt. saucepan over high heat; transfer to a medium bowl. Stir in carrots, radish, and salt, and set the slaw aside for 30 minutes. Drain.
2. Make the seasoned pork: Heat oil in a 10″ nonstick skillet over medium heat. Add onion and cook, stirring often, until soft, 2-3 minutes. Add pork, hoisin, 2 tsp. soy sauce, sesame oil, hot sauce, five-spice powder, food coloring, onion and garlic powders, and pepper. Cook, stirring often, until browned, 5-6 minutes. Remove from heat and set aside.
3. Mix the sriracha and mayonnaise. Reserve. Heat oven to 400°. Place baguettes on a baking sheet bake until hot and slightly crisped, about 5 minutes. Remove from oven, spread the sriracha mayo evenly on each side of the baguette. Be generous with this stuff, it’s addicting! Top off sandwiches with the pork, cucumber slices, cilantro, and slaw.
Enjoy! I know my friends sure did 🙂
paleatblogbydustinjang 