Warm Ground Pork Roll with Red Cabbage Slaw
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!
Ingredients
- 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
- 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
Instructions
- In a large bowl, combine all the ingredients. Season with salt and pepper. Set aside.
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!