Best Savory Pork Hoisin Hoagies W Spicy Broccoli Slaw Recipes
SAVORY PORK HOISIN HOAGIES W/ SPICY BROCCOLI SLAW
Holy, hoisin! We fell hard for this savory delight of a sandwich. The slaw really heats things up, so adjust the amount of jalapeno to suit your tastes.
Provided by Brenda Watts @BakingBrenda
Categories Pork
Number Of Ingredients 14
Steps:
- 1.) Trim any excess fat from meat; set aside. In a medium bowl, whisk together olive oil, water, Hoisin sauce, soy sauce, honey, hot Asian mustard and minced ginger until blended. Divided mixture in half, pouring half into a 12 x 7 ½ x 2-inch glass baking dish. Place meat into mixture in baking dish, and marinade for 1 ½ to 2 hours, turning meat every 30 minutes, keep chilled in refrigerator. Reserve remaining half of mixture into a bowl for broccoli slaw dressing. Drain meat from mixture. Reserve ½ cup marinade for basting; discarding remaining marinade.
- 2.) In a large bowl, prepare broccoli slaw. Mix contents of broccoli slaw, jalapeno peppers and pine nuts together. Toss reserved half of slaw dressing mixture into broccoli slaw mixture until well blended. Cover bowl with lid or plastic wrap and keep chilled in refrigerator
- 3.) Heat gas grill or charcoal grill to medium-high heat. Brush all sides of meat with extra olive oil. Place meat onto grill about 8-inches apart. Turning meat every 2 to 4 minutes, brushing meat with reserved marinade, until an instant-read thermometer inserted into the center registers 145 to 150 degrees F., 18 to 20 minutes. Remove the pork meat from the grill and allow to rest 5 minutes, prior to slicing.
- 4.) Lower heat to lowest setting on gas grill and place hoagie rolls cut side down on upper level of grill. Toast hoagie roll buns for 1 to 1 ½ minutes, or until lightly toasted. For charcoal grill, place hoagie roll buns on outer edges of grill heat ½ to 1 minute, or until lightly toasted. Remove and cover with foil to keep warm.
- 5.) Slice grilled pork into ¼- inch slices. To assemble, divide pork slices evenly between the bottoms of each warm toasted hoagie. Top each with a couple spoonful's of broccoli slaw and for added optional flavor, top with cheese. Add evenly with each hoagie a side serving of broccoli slaw, plus add optional serving potato chips with each. Serves 6.
CATHY'S QUICK STIR-FRIED BROCCOLI SLAW SIDE DISH
My husband and I were hosting a small backyard get together, and were getting ready to take everything out to the deck to eat, when I realized we didn't really have much of a vegetable to serve. I opened the fridge and saw a bag of broccoli slaw and just threw this together. It was a hit! Our neighbor begged me for the recipe, so I decided I'd better post it before I forget what I did! Measurements of oil, garlic, and soy sauce are approximate. This is a simple, fresh side dish with a nutty-garlic flavor. Adjust to your personal preferences. I've never cooked with sesame seeds, but I'd be curious to see how they would work in this dish, in place of the pine nuts. Prep time is for toasting pine nuts, but this can easily be done while stirfrying the broccoli slaw as well. (In a separate pan, of course!)
Provided by SrtaMaestra
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat sesame oil in large skillet or wok.
- Add garlic. Sautee garlic slightly, infusing oil with garlic flavor. Monitor heat carefully to avoid burning.
- Add broccoli coleslaw, and stir fry until crisp-tender. (I cheated and put the cover on my skillet for a little while to speed things along with a little steam).
- Add soy sauce and splenda, and continue to cook until splenda is disolved and liquid is absorbed. Taste test, and determine whether or not you'd like to add more splenda, soy sauce, or salt and pepper. Adjust seasonings accordingly.
- Place in serving bowl, and top with toasted pine nuts. Toss slightly, but no so much that pine nuts drop all the way to the bottom of the bowl.
- Note: To toast pine nuts, I placed them in a heavy pan, over medium-low heat, and tossed and shook the pan to keep them moving, until they started to show some browning and until they started to smell toasted and more intense.
SZECHUAN PORK AND BROCCOLI
I devised this recipe years ago to use up some leftover pork. Nowadays, we don't wait for leftovers! The spicy dish is easy to prepare, and in addition to broccoli, you can use almost any combination of fresh vegetables.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.
Nutrition Facts :
PORK WITH BROCCOLI AND HOISIN SAUCE
Make and share this Pork With Broccoli and Hoisin Sauce recipe from Food.com.
Provided by lazyme
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, mix pork, soy sauce, honey, juice, and cornstarch.
- Marinate for about an hour.
- In a wok or large nonstick skillet, heat oil over medium heat.
- Add pork and stir-fry over high heat for 3 minutes.
- Add broccoli and scallions and stir-fry for about 2 minutes more.
- Then stir in hoisin sauce and toss until meat and vegetables are coated with sauce and cooked through.
- Serve hot with rice.
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