F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Hoisin Pork Sandwiches
© Simon Watson

Hoisin Pork Sandwiches

  • SERVINGS: 4
  • MAKE-AHEAD

Tender glazed roasted pork and a tangy cabbage slaw come together in Ming Tsai's delicious sandwich. If you like to travel light, with food that's not too high in fat, this sandwich is perfect.

Plus: More Pork Recipes and Tips

  1. 1/2 cup hoisin sauce
  2. 1 tablespoon sambal oelek (ground chili paste) or Asian chili sauce
  3. 1 tablespoon minced ginger
  4. 1 tablespoon minced garlic
  5. 1/4 cup dry red wine
  6. 1/4 cup plus 2 tablespoons finely chopped scallions
  7. 1 pork tenderloin (10 to 12 ounces)
  8. Salt
  9. 1/4 cup plus 1 tablespoon canola oil
  10. 2 tablespoons fresh lemon juice
  11. 1/2 teaspoon sugar
  12. 1/4 teaspoon crushed red pepper
  13. 1 1/2 cups shredded Napa cabbage (from 1/2 small head)
  14. 2 medium carrots, shredded
  15. 1/2 cup torn basil leaves
  16. Freshly ground black pepper
  17. 4 large sandwich rolls, split
  1. In a small shallow bowl, combine the hoisin sauce, sambal oelek, ginger, garlic, wine and 2 tablespoons of the scallions. Add the pork tenderloin and turn to coat with the marinade. Cover and refrigerate overnight, turning occasionally.
  2. Preheat the oven to 350°. Drain the pork and season all over with salt. Heat 1 tablespoon of the oil in a large ovenproof skillet until shimmering. Add the pork and cook over high heat until browned, about 5 minutes. Transfer the skillet to the oven and roast the tenderloin for about 10 minutes for medium doneness. Let the pork rest for 15 minutes, then slice thinly.
  3. In a large bowl, stir the remaining 1/4 cup of oil with the lemon juice, sugar and crushed red pepper until the sugar is dissolved. Add the cabbage, carrots, basil and the remaining 1/4 cup of scallions. Season with salt and pepper and toss.
  4. Assemble the sandwiches on the rolls with the pork slices on the bottom and the slaw mounded on top and serve.
Make Ahead The recipe can be prepared through Step 2 and refrigerated overnight. Slice the pork before serving. Notes Beer The tang of these pork sandwiches suggests the hoppiness of a cold lager beer—say, Pilsner Urquell.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.