Asian Spicy Slaw

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You saw this recipe as part of my Korean Pork posting a week or so ago.  I plan on using this version of slaw in other dishes so I thought it prudent to break it out on it’s own. 

I think this is a nice change from the traditional, mayonnaise based dressings.  I especially like the Asian infusion of flavors.

Asian Spicy Slaw

• 2 bags of angel hair shredded cabbage or cole slaw mix
• 2 bags of broccoli slaw
• 1 package toasted slivered or sliced almonds
• 1 can chopped water chestnut slices
• 3 green onions, thinly sliced
• Dressing
• 1 tbsp olive oil
• 1 tsp Kosher salt
• 2 Tbsp rice vinegar
• 1 Tbsp toasted sesame oil
• 1 Tbsp soy sauce
• 1 tsp Sriracha

Put the cabbage, broccoli slaw, toasted slivered almonds, chopped water chestnuts, and green onions in a large serving bowl.

In a small mixing  bowl, whisk together the dressing ingredients.  Taste for seasonings and adjust to your liking.  Pour the dressing over the slaw and toss to coat.

Korean Pork and Slaw

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Yeah, I’m on a salad or slaw kick.  It seems to happen to me this time of year every year.  As I get to thinking about spring and summer, I start thinking about all the low fuss, quick and easy meals I can get on the table.

This recipe is incredibly forgiving.  You can change it up in a million ways or as I have done in the past, screw it up in a million ways.  It doesn’t seem to matter what I do to this recipe – it always turns out to be very, very tasty.

You don’t have to use pork either … chicken will work great as well.  Shoots – steak would work as well!  The slaw comes together quickly and easily.  The biggest warning I can give you is to be careful with the Sriracha in it.  It’s really easily to make the slaw a little too spicy if you aren’t careful.  In other words, measure, measure, measure.  I tend to eyeball my measurements and that’s how I’ve blown the heat level.  =D

Korean Pork and Slaw

• Marinade
• 1/2 C soy sauce
• 2 tsp Sriracha
• 2 Tbsp rice wine vinegar
• 2 Tbsp brown sugar
• 1 Tbsp toasted sesame oil
• 1” ginger root, grated
• 3 cloves garlic, grated or pressed
• Pork
• 1 1/2 lb pork tenderloins, sliced into 1/2” slices (your meat department will do this for you)
• 2 Tbsp olive oil
• 2 Tbsp butter
• Slaw
• 2 bags of angel hair shredded cabbage or cole slaw mix
• 2 bags of broccoli slaw
• 1 package toasted slivered or sliced almonds
• 1 can chopped water chestnut slices
• 3 green onions, thinly sliced
• 1 tbsp olive oil
• 1 tsp Kosher salt
• 2 Tbsp rice vinegar
• 1 Tbsp toasted sesame oil
• 1 Tbsp soy sauce
• 1 tsp Sriracha

In a large mixing bowl, whisk together marinade ingredients and place the pork slices in it.  Marinate at room temperature for 30 minutes.

In a large salad bowl combine the slaw ingredients and toss to coat.  Wait 15 minutes and toss again.  Taste for seasonings and adjust as desired.

Heat a large skillet over medium-high heat.  Once hot, add the olive oil and butter.  Once the fat is hot, add the pork to the pan (cook in batches if your skillet isn’t large enough to do them all since you want the pork to brown) without crowding it so your meat will brown. 

Cook for 4 to 5 minutes per side or until pork is cooked through. 

To serve, put slaw on the bottom of the plate and top with 2 to 3 pork medallions per person.

Pulled Pork Slaw Dog

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Ivan got a taste of my pulled pork supper yesterday and was disappointed that all he received was a bit of the pork.  Tasha made him a big serving of the leftovers which left me with a smattering of leftovers.  I decided I had to use them up for lunch and hence, the Pulled Pork Slaw Dog was born!  This is a knife and fork dog for me.  I’d wear it if I tried to pick it up and eat it!

One thing I’d like to point out is that you don’t have to make the pulled pork from scratch.  Costco has a really good pulled pork in their refrigerated section that just needs you to add the sauce.  Some areas, like Virginia, have Smitty’s Pulled Pork from Smithfield in the freezer section.  (Man, oh man!  I love that Smitty’s barbeque!!!  I’m not sure I’d make it myself if I could get that out here!!)  =D

I saw a pulled pork dog on a Food Network show at some point although I have no idea which one.  Or, it could have even been on Man v. Food – we love that show!!  In any case, I’ve always had it in the back of my mind that at some point I’d combine two of my loves – pulled pork and the almighty hot dog!

When Tash packed Ivan’s lunch she left about 1 tablespoon of macaroni and cheese.  I just threw that on the dog too just to ‘git-r-dun’!  Next time I make this, I’m going to butterfly the dog, fry in butter and Cholula; then I’ll toast the hot dog bun in the butter and Cholula.  This can happen while the pulled pork is heating up in the microwave.  And, like a the true Virginian girl I am, the dog must be topped with Cole Slaw!  You can douse the pulled pork with hot sauce – I typically do that on the sandwich.  You could also include pickled jalapenos on top of the pulled pork – yum!  A lot of flexibility here!

Here’s the basic method:

• 1 1/4 lb Hebrew National Beef Hot Dog
• 1 hot dog bun
• 1/3 C pulled pork with barbeque sauce
• 1 to 2 Tbsp of Macaroni and Cheese (optional)
• 1/3 C Cole Slaw