Asian-Inspired Pork and Mushroom Sloppy Joes

Recipe View Prepare the Slaw: In a large bowl, combine coleslaw mix, green onions, and cilantro. In a separate cup, whisk together rice vinegar, 1 1/2 tablespoons sesame oil, 1 tablespoon Sriracha, 1 1/2 teaspoons soy sauce, and 1 teaspoon sesame seeds. Pour the dressing over the slaw and toss to coat. Allow to marinate for at least 30 minutes, tossing occasionally. (30 minutes)

Recipe View Prepare the Sauce: In a large bowl, whisk together water, hoisin sauce, 1 tablespoon Sriracha, fish sauce (optional), and 2 teaspoons sesame oil. Set aside. (5 minutes)

Recipe View Cook the Pork: Heat a 12-inch skillet over medium heat. Add ground pork and a generous pinch of Kosher salt. Cook, breaking up the pork with a spatula, until browned and crumbly, and the fat has rendered. Transfer the cooked pork to the bowl with the water-hoisin sauce mixture. (8-10 minutes)

Recipe View Cook the Mushrooms: Pulse mushroom pieces in a food processor until they are the size of green peas (8-10 pulses). Heat 1 teaspoon of olive oil in the same skillet over medium heat. Add the processed mushrooms and a generous pinch of salt. Cook, stirring occasionally, until the liquid has evaporated and the mushrooms begin to turn golden brown. Transfer the cooked mushrooms to the bowl with the pork. (8-10 minutes)

Recipe View Prepare the Vegetable Base: Pulse onion chunks, bell pepper chunks, and jalapeño in the food processor until the mixture resembles pico de gallo (about 15 pulses). (5 minutes)

Recipe View Sauté the Vegetables: Heat the remaining 1 teaspoon of olive oil in the skillet. Add the onion mixture and a pinch of salt. Cook until the onions are translucent and most of the liquid has evaporated. (5-7 minutes)

Recipe View Add Aromatics and Simmer: Process the garlic cloves in the food processor until finely minced (about 10 seconds). Stir the minced garlic and ginger paste into the skillet with the onion mixture. Cook until fragrant. Return the meat and mushroom mixture to the skillet. Stir to combine and simmer until the meat is coated in a thick sauce and most of the liquid has evaporated. (10-12 minutes)

Recipe View Toast the Buns: Mix mayonnaise and sesame oil in a small bowl. Spread a thin coat of the mayonnaise mixture inside both the top and bottom halves of the sesame burger buns. Toast the buns in a nonstick pan over medium heat until golden brown. (2 minutes)

Recipe View Assemble the Sloppy Joes: Top the toasted buns with the sloppy joe mixture, coleslaw, cilantro leaves, and a drizzle of Sriracha (optional). Top with the other bun half and serve immediately.