Candied Bacon Sriracha Caramel Pork Hoagie
Rated 5.0 stars by 1 users
Category
Sandwiches
Cuisine
Asian
Servings
4-6
Prep Time
30 minutes
Cook Time
45 minutes
Crispy, rich pork crumbles punched up with Candied Bacon Sriracha, cooled off with kewpie mayo and a bright cilantro-carrot slaw. Big, bold flavor in a deceptively simple sandwich.
Author:Chef Christian Gill
Ingredients
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1.5 tbsp Neutral Cooking Oil
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¾ cup White Onion (small dice)
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1 tbsp Fresh Ginger (minced)
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3 Whole Garlic Cloves (minced)
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2 Thai Chilies (minced)
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1.5lbs Ground Pork
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¼ cup Brown Sugar (tightly packed)
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2 tbsp Fish Sauce
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1 tbsp Candied Bacon Sriracha
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4-6 Hoagies
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Kewpie Mayo to taste
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1 cup Carrots (matchstick)
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1 cup Cilantro (with stems)
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½ cup Red Onion (thinly sliced)
Directions
Heat the oil in a large skillet over high heat.
Sauté – Add the onion, ginger, garlic and chili and cook for 2 minutes.
Cook pork – Add the pork mince and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.
Add sauce & caramelize – Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts caramelized – about 2 minutes. Then stir it and leave it again, without stirring, for around 30 seconds to get more caramelization. Repeat twice more until caramelized to your taste. While pork is cooking, thinly slice red ion and put on ice bath to remove some of the bite.
Build sandwich with cilantro, red onions, and shredded carrots and enjoy.
Recipe Video
Recipe Note
There's not left to be said for this recipe other than you'll make it over and over. Pickled daikon radish and fresh sliced jalapeno can take the flavor factory into overtime and you'll gladly pay the price.
