Ingredients
-
-
1 cup hoisin sauce
-
2 tablespoons finely chopped garlic
-
2 tablespoons finely chopped ginger
-
1/4 cup chopped scallion, white part only
-
fresh ground pepper
-
2 tablespoons canola oil
-
-
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
-
1 cup bean sprouts
-
2 (8 ounce) pork tenderloin
-
3 cups napa cabbage, cut into 1/8 inch ribbons
-
4 large hamburger buns with sesame seeds
-
1/2 cup dry red wine
Instructions
- 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.