Pork Sandwich With Asian Mango Slaw
Prep Time:
15 Minutes
Ready In:
15 Minutes
4 crusty rolls, halved and toasted
1 lb (454 g) boneless fast-fry pork chops, (4 pork chops)
1 pinch salt
1 pinch pepper
2 tsp (10 mL) vegetable oil

Mango Slaw:
2 tbsp (30 mL) rice vinegar
2 tsp (10 mL) granulated sugar
1 tsp (5 mL) sesame oil
1/2 tsp (2 mL) salt1 pinch hot pepper flakes, (optional)
3 cups (750 mL) thinly sliced napa cabbage
1 ripe mango, peeled, pitted and sliced in thin strips
1/2 sweet red pepper, thinly sliced

Spicy Mayo:
1/4 cup (60 mL) light mayonnaise
1 tsp (5 mL) rice vinegar
1 tsp (5 mL) sriracha sauce
Mango Slaw: In large bowl, whisk together vinegar, sugar, oil, salt, and hot pepper flakes (if using) until sugar dissolves. Add cabbage, mango and red pepper; toss to coat.

Spicy Mayo: Whisk together mayonnaise, vinegar and sriracha; spread over cut sides of rolls.

Sprinkle pork with salt and pepper. In batches in large skillet, heat oil over medium-high heat; cook pork until lightly browned and juices run clear when pork is pierced, about 1 minute per side. Sandwich pork and slaw in rolls.


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