Here is a new twist on a childhood classic and these sandwiches certainly aren’t the Manwiches you grew up with. The recipe comes from Ming Tsai’s Blue Ginger Restaurant and combines the best of Asian flavors in a fun form. Sambal Oelek is a spicy chile sauce which adds zip to any dish. If you aren’t familiar with it, try a bit before adding it to your meat mixture. I love it but it is spicy so a little goes a long way. Three tablespoons might add too much spice for your family so add less (or more) if you prefer.
The recipe calls for using a mixture of ground pork and ground chicken but feel free to substitute ground turkey or lean beef if you prefer. You can serve these sandwiches as bite sized sliders or as full-sized sandwiches for a quick dinner. Like their namesake, these sandwiches are messy so put plenty of napkins on the table, use a fork and knife if you prefer, and dig in. These are a new family favorite in our house.
ASIAN SLOPPY JOES
2 tablespoons canola oil
2 medium red onions, finely chopped
1 cup celery, finely chopped
3 tablespoons Sambal Oelek
3 tablespoons garlic, minced
1 tablespoon fresh ginger, peeled and minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 pound ground pork
1 pound lean ground chicken
1 cup Hoisin sauce
1 cup canned diced tomatoes, drained
1/4 cup fresh lime juice
8 large or 20 small rolls, split
- In a large skillet, heat the oil over medium heat until it shimmers.
- Add the onions, celery, Sambal Oelek, garlic, ginger, salt, and pepper. Combine all of the ingredients then cook, stirring occasionally, until the vegetables are soft, about 8 to 10 minutes.
- Add the ground pork and chicken and cook for 5 minutes or until the meat is no longer pink. Use a wooden spoon to break up the meat.
- Stir in the Hoisin sauce, tomatoes, and lime juice and bring to a boil.
- Simmer over medium heat for 20 minutes or until the mixture has thickened.
- Season with salt and pepper if necessary.
- Serve on top of the rolls.
Yields: 8 large or 20 small sandwiches