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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

May 1999


Credit: © Simon Watson

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.



The tang of these pork sandwiches suggests the hoppiness of a cold lager beer—say, Pilsner Urquell.