3 Reviews

I love this Asian interpretation of the BBQ pork sandwich!!! Ming Tsai is one of the most creative chefs and I love his fusion recipes!!! I used Prosecco (because I had some open to use up) instead of red wine but kept all else the same. The pork tenderloin is wonderful with this hoisin marinade. I cooked mine for 30 minutes to get to a temp. of 150 degrees F. Love this slaw too, I used the full 1/2 tsp red pepper flakes and it had good heat. Love the beans sprouts in it!! I even bought some fish sauce which I knew was good but I don't like its smell. As long as you don't smell it, it tastes just like really salty broth, not fish so don't be scared of it. Also, my bottle said not to refrigerate or it will form salt crystals. But I didn't care and refrigerated it anyway, I will let you know how that goes. It is pretty inexpensive so it is worth the experiment. Will definitely make this again, loved it!!! Thanks for posting!! Made for Zaar Iron Chef-Celebrity Chef Game, November 2008.

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Chef*Lee November 04, 2008

Thanks for posting-I copied this from a magazine long ago and lost it. When I make this I use half fish sauce and half good quality aged tamari because I can only take so much fish sauce. Also, cilantro is good subbed for the basil if that is what you have on hand.

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kitchenslave03 October 16, 2009

Good recipe! I marinated the pork tenderloin overnight and we enjoyed the sandwiches for dinner tonight after work. I did have to bake the pork for 40 minutes in the oven before the pink was gone. For the slaw I did substitute low sodium soy sauce because I do not care for fish sauce. Honey might also be good in place of the sugar. Loved the flavor of the slaw with the pork on the sandwich. I used whole wheat hamburger buns. We made 4 sandwiches tonight and we still have leftovers so we will probably get 6-8 servings out of this recipe in total. Thank you for the recipe. Made for Every Day is a Holiday.

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swissms October 15, 2009
Ming Tsai's Hoisin Pork Tenderloin Sandwiches With Napa Slaw