PACIFIC RIM PORK SANDWICHES WITH HOISIN SLAW

PACIFIC RIM PORK SANDWICHES WITH HOISIN SLAW image

Yield 4 Servings

Number Of Ingredients 20

Pork:
2 tablespoons minced peeled fresh ginger
3 tablespoons low-sodium soy sauce
3 tablespoons dry sherry
3 tablespoons hoisin sauce
1 tablespoon dark sesame oil
1 1/2 teaspoons hot Chinese mustard
1/4 teaspoon five spice powder
1 garlic clove, minced
1 pound pork tenderloin, trimmed and cut into 1/4-inch slices
Slaw:
2 tablespoons seasoned rice vinegar
1 tablepoon hoisin sauce
1 teaspoon minced peeled fresh ginger
2 teaspoons dark sesame oil
1 teaspoon low-sodium soy sauce
1/4 teaspoon hot Chinese mustard
1 garlic clove, minced
2 1/2 cups packaged cabbage and carrot coleslaw
1/4 cup sliced green onions

Steps:

1. To prepare pork, combine first 8 ingredients in a large zip-top bag. Add pork, and seal. Marinate in refrigerator 2 hours, turning occasionally. 2. To prepare slaw, combine vinegar and the next 6 ingredients (through 1 garlic clove) in a large bowl. Add coleslaw and green onions; toss well. 3. Hear a large nonstick skillet over medium-high heat. Remove pork from bag and discard marinade. Coat pan with a little oilive oil. Add pork to pan; cook 2 minutes per side or until done. 4. Divide pork evenly among the bottom halves of sesame seed buns. Top each serving with about 1/2 cup slaw mixture and top half of bun.