Sticky hoisin pulled pork and slaw burgers

Cooking Meat Sticky hoisin pulled pork and slaw burgers

Take a shortcut with this simple, speedy weeknight meal.

Lables: Low carb Fish free Gluten free Shellfish free Wheat free
  1. Combine hoisin sauce, sesame oil, rice wine vinegar and soy sauce in a bowl.
  2. Heat peanut oil in a wok over medium- high heat. Add garlic. Stir-fry for 1 minute or until fragrant. Add hoisin sauce mixture. Bring to the boil. Reduce heat to low. Add pork. Stir-fry, breaking up lumps with a wooden spoon, for 2 to 3 minutes or until pork is heated through and mixture is combined. Remove from heat.
  3. Add coleslaw mix and onion to pork mixture. Toss to combine. Top bun bases with pork mixture. Dollop with mayonnaise. Sandwich with bun tops. Serve.

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1/4 cup hoisin sauce
1/2 tsp sesame oil
1 1/2 tbsp rice wine vinegar
1 tbsp salt-reduced soy sauce
1 tbsp peanut oil
2 garlic cloves, crushed
250g packet barbecue pork
225g bag coleslaw mix
2 green onions, thinly sliced diagonally
4 brioche buns, warmed, split
1/4 cup Japanese-style mayonnaise

Adv

Autors
Preparation time
10
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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