Hoisin Barbecue Pork Sandwiches Recipes

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HOISIN PORK SANDWICHES



Hoisin Pork Sandwiches image

Tuck warm pork slices, Chinese cabbage, red pepper and zesty hoisin sauce into toasty kaiser rolls for these hefty sandwiches from our Test Kitchen. They make a delicious hand-held meal in minutes!

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

3/4 cup sliced sweet red pepper
2 green onions, cut into 2-inch pieces
2 teaspoons canola oil
1/2 cup shredded Chinese or napa cabbage
2 tablespoons mayonnaise
4 teaspoons hoisin sauce
2 kaiser rolls, split and toasted
1/2 pound cooked pork, sliced and warmed

Steps:

  • In a small skillet, saute red pepper and onions in oil until tender. Add cabbage; saute 1 minute longer. , Combine mayonnaise and hoisin sauce; spread over roll bottoms. Top with pork and vegetable mixture; replace roll tops.

Nutrition Facts : Calories 541 calories, Fat 23g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 681mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 3g fiber), Protein 40g protein.

HOISIN STEAK SANDWICH



Hoisin Steak Sandwich image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 cups hoisin sauce
1/4 cup rice vinegar or white vinegar
1 1/2 pounds flank steak, sliced thin against the grain
2 cups mayonnaise
1/4 cup Sriracha sauce
2 carrots, julienned
1 small head cabbage, sliced in thin strips
1 medium red onion, sliced thin
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
Four 6-inch French baguettes or long rolls, halved lengthwise

Steps:

  • For the steak: In a medium bowl, whisk together the hoisin sauce and vinegar. Add the flank steak and marinate for 30 minutes.
  • For the spicy slaw: Mix the mayonnaise and Sriracha together in a small bowl. Combine the carrots, cabbage and red onions in a large bowl. Add the spicy mayonnaise and combine thoroughly. Season with salt and pepper. Chill until using.
  • For the toasted baguettes: Heat a pan over medium-low heat. Butter the baguette halves, add them to the pan and toast until golden brown. Remove the bread from the pan, but leave the pan on the heat.
  • Add the flank steak to the pan and cook for 3 to 4 minutes, adding a splash of water to the pan if the sauce is too thick.
  • Divide the steak among the baguette bottoms, top with some spicy slaw and the baguette tops and cut in half. Enjoy!

CHINESE BARBEQUE PORK (CHAR SIU)



Chinese Barbeque Pork (Char Siu) image

In addition to its impressive high-gloss appearance and savory taste, this Chinese barbeque pork is quite easy to make at home--even without a fancy ceramic grill.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Chinese

Time 5h10m

Yield 6

Number Of Ingredients 14

⅔ cup soy sauce
½ cup honey
½ cup Chinese rice wine (or sake or dry sherry)
⅓ cup hoisin sauce
⅓ cup ketchup
⅓ cup brown sugar
4 cloves garlic, crushed
1 teaspoon Chinese five-spice powder
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon pink curing salt
1 (3 pound) boneless pork butt (shoulder)
1 teaspoon red food coloring, or as desired
1 teaspoon kosher salt, or to taste

Steps:

  • Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
  • Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
  • Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
  • Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
  • Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
  • Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
  • Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.

Nutrition Facts : Calories 512.9 calories, Carbohydrate 49.1 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 26 g, SaturatedFat 7.9 g, Sodium 2421.1 mg, Sugar 42.5 g

HOISIN PORK STIR FRY



Hoisin Pork Stir Fry image

A sweet and mildly spicy stir fry dish that is easy on the waistline! Can also be made with chicken! Goes great with jasmine rice. I mix and match veggies to whatever I have or whatever I feel like.

Provided by vchooch13

Categories     World Cuisine Recipes     Asian     Chinese

Time 50m

Yield 4

Number Of Ingredients 16

1 pound boneless pork chops, cut into stir-fry strips
1 tablespoon hoisin sauce
1 tablespoon cornstarch
2 tablespoons hoisin sauce
¼ cup chicken broth
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 tablespoon white sugar
1 teaspoon red pepper flakes, or to taste
1 tablespoon sesame oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 carrot, peeled and sliced
1 green bell pepper, sliced
1 (4 ounce) can sliced water chestnuts, drained
2 green onions, sliced

Steps:

  • Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
  • Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.

Nutrition Facts : Calories 235.4 calories, Carbohydrate 17.5 g, Cholesterol 39.3 mg, Fat 11.4 g, Fiber 1.9 g, Protein 15.6 g, SaturatedFat 3.2 g, Sodium 295.2 mg, Sugar 8.3 g

HOISIN PORK WRAPS



Hoisin Pork Wraps image

This flavorful pork with its tasty slaw is fun to serve at a buffet because it lets guests make their own wraps. Even my grandchildren like it. -Linda Woo, Derby, Kansas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 15 servings.

Number Of Ingredients 9

1 boneless pork loin roast (3 pounds)
1 cup hoisin sauce, divided
1 tablespoon minced fresh gingerroot
6 cups shredded red cabbage
1-1/2 cups shredded carrots
1/4 cup thinly sliced green onions
3 tablespoons rice vinegar
4-1/2 teaspoons sugar
15 flour tortillas (8 inches), warmed

Steps:

  • Cut roast in half. Combine 1/3 cup hoisin sauce and ginger; rub over pork. Transfer to a 4 or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until pork is tender., Meanwhile, in a large bowl, combine the cabbage, carrots, onions, vinegar and sugar. Chill until serving., Shred meat with 2 forks and return to the slow cooker; heat through. Place 2 teaspoons remaining hoisin sauce down the center of each tortilla; top with 1/3 cup shredded pork and 1/3 cup coleslaw. Roll up.

Nutrition Facts : Calories 314 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 564mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

SLOW-COOKER HOISIN PORK WRAPS



Slow-Cooker Hoisin Pork Wraps image

A Mexican staple makes these wraps ultra-easy. Slow-cook pork, then spoon into tortillas for a foolproof snack.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 10

Number Of Ingredients 9

1 (2-lb.) boneless pork roast, trimmed of fat
5 tablespoons hoisin sauce
1 tablespoon grated gingerroot
1 teaspoon Chinese five-spice powder
2 garlic cloves, minced
10 (10-inch) flour tortillas
3 cups shredded lettuce
1/2 cup sliced green onions
1 (15-oz.) can mandarin orange segments, drained

Steps:

  • Place pork roast in 3 to 4-quart slow cooker. In small bowl, combine 4 tablespoons of the hoisin sauce, gingerroot, five-spice powder and garlic; mix well. Spread mixture over pork.
  • Cover; cook on Low setting for 7 to 8 hours.
  • About 15 minutes before serving, heat oven to 300°F. Wrap tortillas in foil. Heat packet at 300°F. for 10 to 15 minutes or until warm.
  • Meanwhile, remove pork from slow cooker; place on cutting board. Stir remaining tablespoon hoisin sauce into juices in slow cooker. Shred pork with 2 forks; return to slow cooker and mix well.
  • To serve, spoon about 1/2 cup pork mixture onto each warm tortilla. Top each with lettuce, onions and orange segments. Roll up.

Nutrition Facts : Calories 395, Carbohydrate 45 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 490 mg, Sugar 6 g

PACIFIC RIM PORK SANDWICHES WITH HOISIN COLE SLAW



Pacific Rim Pork Sandwiches With Hoisin Cole Slaw image

From Cooking Light, the notation in the magazine says the pork is also good stir-fried with Asian veggies served with rice.

Provided by kitchenslave03

Categories     Lunch/Snacks

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons fresh ginger, peeled and minced
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 lb pork tenderloin, trimmed and cut in 1/4 inch slices
2 tablespoons seasoned rice wine vinegar
1 tablespoon hoisin sauce
1 teaspoon fresh ginger, peeled and minced
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 coleslaw mix
1/4 cup green onion, sliced
4 hamburger buns with sesame seeds, toasted

Steps:

  • Pork: Combine first 8 ingredients in a large zip top bag. Add pork and seal. Marinate in fridge 2 hours, turning occasionally.
  • Slaw: Combine vinegar and next 6 ingredients in a large bowl. Add coleslaw mix and green onions, mix well.
  • Heat large nonstick skillet over med-high. Remove pork from bag; discard marinade. Coat pan with nonstick spray. Add pork to pan; cook 2 min on each side, or til done.
  • Divide pork evenly among bottom buns. Top each serving with about 1/2 c slaw and top with other half of bun.

Nutrition Facts : Calories 431.4, Fat 14.3, SaturatedFat 3.5, Cholesterol 75.3, Sodium 1026.4, Carbohydrate 35.1, Fiber 2.7, Sugar 9.5, Protein 29.6

MING TSAI'S HOISIN PORK TENDERLOIN SANDWICHES WITH NAPA SLAW



Ming Tsai's Hoisin Pork Tenderloin Sandwiches With Napa Slaw image

This is very tasty, however I must admit that when cooking the pork the stated amount of time was not enough for my family. After resting the pork was still VERY pink so I put it back in the oven for another 5 minutes. This cooked the pork through entirely. I know that this probably wasn't Ming's intention for the dish but for those of you who like thoroughly cooked pork please know you need to cook the meat longer.

Provided by invictus

Categories     Lunch/Snacks

Time 3h50m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup hoisin sauce
2 tablespoons finely chopped garlic
2 tablespoons finely chopped ginger
1/2 cup dry red wine
1/4 cup chopped scallion, white part only
2 (8 ounce) pork tenderloin
fresh ground pepper
2 tablespoons canola oil
4 large hamburger buns with sesame seeds
1/2 cup rice wine vinegar
1/4 cup fish sauce
8 large basil leaves, cut into ribbons
1 1/2 teaspoons sugar
1/4-1/2 teaspoon crushed red pepper flakes
3 cups napa cabbage, cut into 1/8 inch ribbons
1 cup bean sprouts
1 cup carrot, shredded
salt and pepper

Steps:

  • In a baking dish large enough to cook pork mix hoisin sauce, garlic, ginger, wine, and scallions. Add pork and turn to coat.
  • Cover and refrigerate for 3 hours; preferably overnight.
  • Heat oven to 350 degrees. Season pork with salt and pepper.
  • Heat a skillet over high heat. Add oil; swirl to coat pan. Add pork turning only once and cooking for 5 minutes total until browned. Transfer to oven.
  • Roast 12 to 15 minutes until done. Let pork rest 5 minutes then cut into 1/4 inch slices.
  • For slaw: in a large bowl wisk together vinegar, fish sauce, basil, sugar, and crushed pepper to blend.
  • Add remaining ingredients and toss to mix and coat.
  • Halve buns and toast lightly if you wish. Top bottom of bun with slaw. Add 6-8 slices of pork and top with more slaw. Serve with additional slaw if desired.

Nutrition Facts : Calories 560.2, Fat 17.6, SaturatedFat 3.6, Cholesterol 76.8, Sodium 2421, Carbohydrate 62.4, Fiber 5.4, Sugar 25.9, Protein 32.7

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