Pacific Rim Pork Sandwiches with Hoisin Slaw
Pork:
2 Tbs. minced peeled fresh ginger
3 Tbs. low-sodium soy sauce
3 Tbs. fry sherry
3 Tbs. hoisin sauce
1 Tbs. dark sesame oil
1 1/2 tsp. hot Chinese mustard
1/4 tsp. five-spice powder
1 garlic clove, minced
1 pound pork tenderloin, trimmed and cut until 1/4-inch slices
Slaw:
2 Tbs. seasoned rice wine vinegar
1 Tbs. hoisin sauce
1 tsp. minced peeled fresh ginger
2 tsp. dark sesame oil
1 tsp. low-sodium soy sauce
1/4 tsp. hot Chinese mustard
1 garlic clove, minced
2 1/2 c. packaged cabbage-and-carrot coleslaw
1/4 c. sliced green onions
4 sesame seed buns, toasted
1. To prepare pork, combine the first 8 ingredients in a large zip-top plastic 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. Heat a large nonstick skillet over medium-high heat. Remove pork from bag and discard marinade. Coat pan with cooking spray. Add pork to pan; cook 2 minutes on each side or until done.
4. Divide pork evenly among the bottom havles of sesame seed buns. Top each serving with about 1/2 cup slaw mixture and and top half of bun.
(Yield: 4 servings, 1 sandwich each)
Note: This is from Cooking Light magazine. I substituted flour tortillas for the bun and that worked very well. The ginger in the slaw gets much stronger if it becomes a leftover...