Most of the time when I'm cooking I don't measure out the ingredients - I just fly around the kitchen, tossing ingredients together by intuition. I'm not sure of the measurements for this dish, but since I had a lot of requests for the recipe, I figured I will share the basics & let you all try it per your own intuition!
I initially was making this slaw to accompany BBQ pulled pork tenderloin sandwiches and was going to make my homemade BBQ sauce, but lost track of time. Last minute, I decided to top the pulled pork tenderloin sandwiches with this slaw, some vegenaise, Sriracha pepper sauce, and a little hoisin sauce. YUM. Directions are below for the pulled pork as well. :) -JJ
- Half a head of green cabbage, shredded
- 2 large radishes, peeled & julienned
- Bragg's Apple Cider vinegar (add gradually to taste)
- Mirin (add gradually to taste)
- Fresh lime juice (maybe 1/4 lime?)
- Black sesame seeds (shake generously!)
- Tupelo honey (maybe a heaping teaspoon?)
- Toasted sesame oil (add gradually - it's a strong ingredient!)
- Fresh cilantro, chopped (to taste)
- Sea salt (to taste)
- Chopped roasted peanuts (to top)
Toss cabbage, radish, vinegar, Mirin, lime juice, sesame seeds, honey, sesame oil, salt and cilantro in a large bowl. Taste it. Love it. Top with peanuts. Done.
- Pulled pork tenderloin
- JJ's Asian-Inspired Slaw
- Toasted buns
- Sriracha pepper sauce
- Hoisin sauce
Pulled Pork Tenderloin
Adapted from this recipe.
- 2 pork tenderloins (~2.5 lbs.), halved lengthwise & cut into 2.5 inch pieces
- 1.5 beers
- 3/4 cup Bragg's apple cider vinegar
- 1/2 cup water
- 5 garlic cloves, bruised
- Black pepper
- Dried chili pepper
- Kosher salt (~2 tsp)
Bring all of the ingredients to a boil, add the pork, cover, reduce heat to low, simmer for at least 1 hour or until pork is tender when stabbed with a fork. Remove pork from liquid, and pull apart using 2 forks.