Best Gochujang Pork Cutlet Sandwiches With Purple Slaw Recipes

Korean Pulled Pork Sandwich with Asian Slaw image

Provided by Bobby Flay

Time 10h30m

Yield 6 to 8 servings

Number Of Ingredients 33

1/2 cup low sodium soy sauce
3 tablespoons gochujang (or more if you want it spicier)
3 tablespoons hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
2 tablespoons clover honey
2 tablespoons toasted sesame oil
2 teaspoons Chinese five-spice powder
1/2 teaspoon ground black pepper
4 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely grated
5 pound pork butt, trimmed of excess fat
2 tablespoons canola oil
2 shallots, finely diced
1 cup low sodium chicken stock
1/2 cup ketchup
2 tablespoons gochujang
2 tablespoons honey
2 tablespoons light soy sauce
1 teaspoon Chinese five-spice powder
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1/4 cup rice vinegar
1 tablespoon honey (or sugar)
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
4 ounces snow peas, julienned
1 large carrot, julienned
1/2 head Napa cabbage, finely shredded
2 tablespoons toasted sesame seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Soft sesame hamburger buns

Steps:

For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.

Breaded Pork Tenderloin Sandwich image

Provided by Food Network Kitchen

Categories main-dish

Time 4h30m

Yield 4 sandwiches

Number Of Ingredients 13

1 pork tenderloin, trimmed (about 1 1/4 pounds)
1 cup buttermilk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sweet paprika
1/4 teaspoon sugar
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs, beaten
2 cups plain breadcrumbs
Vegetable oil, for frying
4 toasted hamburger buns
Lettuce, tomato slices, onion slices, pickle rounds, mayonnaise and mustard, for serving

Steps:

Cut the pork tenderloin crosswise into 4 even pieces. Cut each piece crosswise again, but do not go all the way through; you should be able to open it like a book. Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across.
Whisk together the buttermilk, garlic powder, onion powder, paprika, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and refrigerate for at least 4 hours and up to overnight.
Set up a breading station with 3 shallow dishes: the flour in the first dish, eggs in the second and breadcrumbs in the third. Sprinkle all 3 dishes with salt and pepper.
Fill a large, high-sided skillet with about 1/2-inch oil, attach a deep fat fry thermometer and heat to 350 degrees F.
Dredge each pork cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully turn and cook for another 2 minutes. Drain well on a paper-towel-lined plate.
Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.