Gingered Pork Sandwich with Pineapple Slaw

June  4, 2010
0 Ratings
  • Serves 4
Author Notes

I normally make this pork as a stir fry and have it over white rice, but it occurred to me that it might be good as a sandwich too. I used Hawaian rolls, which added a nice sweetness, but a crusty French roll would be great too. As far as cooking the pork, it can be pan-fried, sauteed, or braised in the marinade, depending on your preference. This is a very flavorful sandwich that goes well with a cold lager or pilsner. —clintonhillbilly

What You'll Need
  • Gingered Pork Sandwiches
  • 1 pound pork tenderloin, sliced or cubed
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1/4 cup ginger, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon sugar
  • juice of one lime
  • 4 Hawaian buns or crusty French rolls
  • hoisin sauce (optional)
  • Pineapple Slaw
  • 1 cup fresh pineapple, diced
  • 2 tablespoons cilantro, chopped
  • 1 small cucumber, diced
  • 1 tablespoon sugar
  • 1/2 red bell pepper, diced
  • 1 jalapeno, seeds removed, finely chopped
  • juice of one lime
  • salt
  1. Gingered Pork Sandwiches
  2. Mix together soy sauce, water, ginger, sugar, and lime juice. Combine with pork in a plastic bag, turning so that meat is covered with marinade. Marinate at least 30 minutes.
  3. For soft, tender meat, empty meat and marinade into a pan, bring to a boil, then cover and simmer 15 minutes or until meat is cooked through.
  4. For meat with a crispier texture, drain meat and reseve marinade. Pan-fry or sautee meat in oil until cooked through and splash on a little marinade to moisten at the end.
  5. Place pork onto bun and top with pineapple slaw for a sandwich. If more sweetness is desired, smear a little hoisin sauce on the bun.
  1. Pineapple Slaw
  2. Combine all ingredients and toss together. Use salt sparingly.
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Recipe by: clintonhillbilly

public interest attorney

1 Review

Jara January 28, 2014
I have leftover pork shoulder in the freezer- do you think I can use that in this recipe? I guess I would have to modify the marinade to make it more of a sauce.