Asian-Inspired Pork Sloppy Joes
with Creamy Cabbage-Pickle Slaw and Crispy Shallots- Soy
- Wheat
- Milk
- Egg
- Mustard
- Sesame
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Fish
- Wheat
- Tree nuts
- Gluten
- Crustaceans
- Peanuts
Ingredients: Coleslaw mix (red cabbage, greeen cabbage, carrot) • Ground pork • Artisan bun (milk, soy, wheat) (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, natural flavours, polysorbate 80, turmeric) • Ginger sauce (soy, wheat) (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) • Yellow onion • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Sesame seeds • Garlic • Green onion.
Ingredients
250 g
Ground Pork
2 unit(s)
Artisan Bun
(Contains: Mustard, Sesame, Soy, Sulphites, Egg, Milk, May contain traces of allergens, Soy, Wheat, Milk)
340 g
Coleslaw Cabbage Mix
84 mL
Dill Pickle, sliced
1 unit(s)
Green Onion
2 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
56 g
Onion, sliced
2 tbsp
Ketchup
(Contains: Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Wheat, Mustard, Crustaceans, May contain traces of allergens)
4 tbsp
Ginger Sauce
(Contains: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites, May contain traces of allergens, Soy, Wheat)
1 unit(s)
Garlic, cloves
9 g
Sesame Seeds
(Contains: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts, May contain traces of allergens, Sesame)
28 g
Crispy Shallots
(Contains: Gluten, May contain traces of allergens, Wheat)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Heat a large non-stick pan over medium.
- When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Meanwhile, remove pickles from package. Reserve liquid and finely chop half the pickles. Set aside.
- Thinly slice green onion.
- Peel, then finely mince or grate garlic.
- Heat the same large non-stick pan over medium.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, pork and yellow onions. Cook for 4-5 min, stirring often, breaking up pork into smaller pieces, until no pink remains.** Season with salt and pepper.
- Once pork is cooked through, add ketchup, ginger sauce and 1/4 cup (1/2 cup) water. Reduce heat to medium-low and cook for 2-3 min, stirring often, until sauce thickens slightly.
- Remove the pan from heat. Add toasted sesame seeds.
- Meanwhile, halve buns.
- Arrange buns directly on the middle rack of the oven, cut-sides up. Broil for 1-2 min, until golden. (TIP: Keep an eye on buns so they don't burn!)
- Meanwhile, to a large bowl, add mayo, reserved pickle liquid, and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to combine.
- To the bowl, add coleslaw cabbage mix, chopped pickles and green onions. Toss to combine.
- Divide buns between plates.
- Spoon sloppy joe filling onto bottom buns. Top with some coleslaw, remaining pickles and crispy shallots, then close with top buns.
- Serve remaining coleslaw alongside.
