Asian Roast Pork with Broccoli Slaw and Pasta

I recently spent a wonderful relaxing weekend in the sun with three girlfriends and we made this recipe together. It's actually considered a salad and can be served either warm or at room temperature. It's very light and  healthy although it's full of flavor - a perfect spring dish.  Although it came out great that weekend, I re-created it for this post back at home instead of using that experience for the visuals.  The reason has to do with what I call "full-bore blogger mode", which is what a food blogger is in when they're creating a blog recipe.  It goes something like this.

Dining with a Food Blogger
1.  Expect that the entire process of making the dish will be interrupted repeatedly for photo ops.
2.  You may be pressed into service as a hand model for action shots (see The Lawyer below for an example).
3.  When the recipe is done, the blogger will carefully and painstakingly plate and garnish one serving, then disappear to whatever part of the house has the best light for pictures (for example, the bathroom - bathrooms have great light).  You, on the other hand, are left to your own devices to plate your food.
4.  Particularly if other props are involved, the blogger could be gone for several minutes at which time the food may or may not still be hot.
5.  As you eat, you'll discuss the recipe.  Generic comments like "it tastes good" are nowhere near adequate.  You're expected to comment on the colors, visual appeal, plating, balance of flavors and textures, overall flavor profile, and what (if anything) should be changed.
6.  You may be interrupted as you eat if the blogger is particularly struck by how your plate looks and needs a picture.
7.  After you're finished, don't be surprised if you're left with a kitchen of dirty dishes as the blogger dashes off to the computer to check out all the visuals.

OK, that might be slightly exaggerated, but not much.  Now you know why the only person I regularly subject to blog recipes is the The Lawyer.  All I can say is that he's a very patient man.  Certainly I didn't want to do that to my friends, whose sole goal for the weekend was to relax and lay in the sun.

Not that this is a difficult recipe at all.   The hardest part is figuring out how to grate a carrot without grating your fingernails or knuckles in the process.  (If you can find a bag of shredded carrots at your store, go for it.)

Basically you make an Asian barbecue sauce out of hoisin sauce, soy sauce, ginger and garlic, then rub some of it on a pork tenderloin and roast it in the oven, saving the rest of the sauce to serve over the finished dish.

The Lawyer as a hand model

While the pork roasts, you briefly blanch some broccoli slaw and toss it with the carrots, cilantro and a little sesame oil.  (If you don't like cilantro, just leave it out.)

Then you cook some pasta and toss that with sesame oil also.  All that's left is the plating.  And the photography, of course.

printable recipe

Asian Roast Pork with Broccoli Slaw and Pasta

Serves 4

For the sauce:

1 ¼ cups hoisin sauce

5 tablespoons soy sauce

3 tablespoons rice wine or dry white wine

2 ½ tablespoons chopped garlic

2 tablespoons fresh ginger, chopped

1 pork tenderloin, approximately 1 lb

6 oz broccoli slaw

1 ½ cups carrots, grated or shredded

¼ cup chopped cilantro

½ lb spaghetti, broken in half

2 teaspoons toasted sesame oil, divided

Salt and pepper

For the sauce:  mix all ingredients with ¾ cup water in a small saucepan and bring to a boil; reduce heat and simmer until thickened, approximately 5 minutes.  Let cool.

Preheat oven to 350d.  Line a roasting pan with foil.

Put the tenderloin in the roasting pan; spread 1/3 of sauce over all surfaces.  Roast 25-35 minutes, until the internal temperature is 140d (temperature will continue to rise as the meat rests to the eventual target of 145d).  Remove and let cool slightly.

Reheat the remaining sauce to a simmer.

Bring water to a boil in a large pot; add broccoli slaw and cook 30 seconds.  Using a strainer, remove vegetables (do not dump the hot water) and refresh in cold water, then drain again.  In a medium bowl, toss the broccoli slaw, carrots and cilantro with 1 teaspoon sesame oil.  Season with salt and pepper to taste.

Reheat the water and cook the spaghetti according to directions.  Drain and toss with the remaining 1 teaspoon sesame oil.

Cut the pork across the grain into thin slices.  Arrange pasta on each plate, top with carrot/broccoli slaw mixture and some pork slices.  Drizzle some sauce over the mixture and serve the remaining sauce on the side.

Char Siu Chicken with Chinese Long Beans

Technology is amazing.  I published my last two blog posts from Africa!  I drafted them before leaving on vacation and I wanted to do some editing while sitting in the Amsterdam airport on layover.  You can imagine how I felt when my blog appeard in Dutch.  Luckily, I found the language button and all was well.  It was an amazing vacation that I would highly recommend to anyone.  Luckily I had a post or two waiting when I returned as I recover from jet lag!

I have this love-hate relationship with my slow cooker.  I love the idea of slow-cooked foods but don't like everything I eat to be mushy and taste the same.  At least for me, the solution is to use the slow cooker for part of the meal and prepare part fresh (unless you're making chili or some other classic one pot meal).  In this recipe, boneless skinless chicken thighs are marinated in a Chinese barbecue sauce and then slow-cooked until they're so tender and moist that they come apart easily with a fork.  I prepared crisp-tender Chinese long beans for freshness and because they look dramatic on a plate, and served everything with white rice.

Chinese long beans are the drama queens of the green bean family.  Most recipes I reviewed tell you to cut them into smaller pieces but for me that takes away the whole point of using long beans in the first place.

I've never seen long beans in a typical grocery store but have found them at farmers markets and Asian grocery stores.  If you don't have a favorite Asian grocery store, do a little research online to find out where the highest-rated one is in your town and go have a little adventure -  they're really interesting to wander around.  I shared my favorite one with my friend John when he had two Chinese foreign exchange students living at his house for a month.  They went several times and I think he enjoyed it although he did say they needed a shopping concierge to help you figure out what all that stuff is.

Anyway, I discovered why the recipes tell you to cut the long beans before cooking when I tried to stir fry them.

It was like wrestling with an octopus.  Conventional stir fry techniques simply weren't going to happen, so I fried the one side for a minute, flipped the entire mess over and let it fry for another minute, then added a little water and jammed the lid down to let them steam until they became slightly more cooperative.  You could always cut them first or use regular green beans but that wouldn't be nearly as fun.

The marinade turns the chicken a beautiful mahogany color as it cooks and because you use low-sodium soy sauce it's not nearly as salty as you would think.  (I've said it before, Trader Joe's has the best low sodium soy sauce on the planet.)  The flavor is different than a teriyaki marinade and simply delicious.  The chicken is so tender that it shreds easily, so it would make an outstanding filling for moo shu chicken or a chicken banh mi sandwich if you shredded it and put it back into the sauce to thicken for a few minutes.

* * click here for a printable recipe * *

Char Siu Chicken with Chinese Long Beans
Serves 4-5

Note: the chicken must be marinated for at least two hours before placing in a slow cooker for 6-7 hours, so plan ahead. If you can’t find Chinese long beans you can substitute fresh green beans.

For the chicken:
¼ cup low sodium soy sauce
¼ cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 cloves garlic, minced
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
½ teaspoon five spice powder
2 lbs boneless skinless chicken thighs

For the Chinese long beans:
1 bunch Chinese long beans
1 tablespoon vegetable oil
1 clove garlic, minced
1 shallot, minced
Black and white sesame seeds

Hot cooked white rice


For the chicken, combine the first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add chicken to bag and seal. Marinate in the refrigerator at least 2 hours, turning occasionally.

Place the chicken and marinade in an electric slow cooker. Cover and cook on low for 6-7 hours.

During the last 30 minutes of cooking time, prepare white rice and Chinese long beans. For the long beans, trim the ends of the beans and cut into shorter lengths (optional). Heat the vegetable oil over medium-high heat in a large sauté pan or wok. Saute the beans for one minutes, then flip and sauté the other side for 1 minute. Turn the heat down to medium and add 1-2 tablespoons of water, then cover and let steam for 2-3 minutes (depending on the size of the beans). Uncover and let any remaining water evaporate, then add the garlic and shallot and stir fry for one minute more.

Serve the beans with white rice, chicken thighs, and sauce spooned over the chicken. Garnish the beans with sesame seeds and serve.

Hoisin Burgers with Wasabi Slaw

Tired of making the same burgers time after time?  This burger features hoisin sauce mixed in with the meat as well as in a glaze.  If you're not familiar with hoisin sauce, it's basically an Asian barbecue sauce that you can find in the Asian aisle of your grocery store.  The glaze also has soy sauce and vinegar for extra tang.  The burgers are grilled with swiss cheese and served with fresh cucumbers as a topping. 

To complement the burgers I found a recipe for wasabi coleslaw that I thought would be great.  Wasabi is the Japanese equivalent of a hot mustard or horseradish.  The coleslaw does go very well with the burgers, but then I had the inspiration to put the coleslaw on the burger and that made it perfect.

Where I grew up we definitely did not put coleslaw on sandwiches of any type whatsoever.  But one time I was riding from an airport to a sales meeting with two business associates - Steve (from Virginia) and Dave (from Texas).  They're both big barbecue fans and spent the entire one hour trip in serious discussions regarding pork versus beef, pulled versus chopped, and sauces - tomato, vinegar, or mustard-based.  The one thing both of them agreed on was that the coleslaw goes on the barbecue sandwich, not on the side.  I thought that was odd, not having grown up in a state where barbecue is close to a religion.  When we stopped for lunch they convinced me to try a pulled pork sandwich with coleslaw on top, and I was hooked.  The creamy, crunchy coleslaw contrasted perfectly with the rich meat and smoky sauce to make a whole greater than the sum of its parts.

So, that's my inspiration for putting the wasabi slaw on the hoisin burger.  The punch of the wasabi along with the creamy, crunchy slaw is a great offset to the rich meat and smoky-sweet hoisin.  Try it yourself and see - this is definitely not your same old burger!

A note on the meat - you can  make these either with ground beef or ground turkey (or even chicken).  I like to make burgers that are about a quarter pound or slightly larger but you can make yours any size you want, just adjust the other ingredients accordingly if you use more meat.

* * click here for a printable recipe * *


Hoisin Burgers with Wasabi Slaw
Serves 3-4 depending on burger size

For the burgers:
1 lb ground beef or ground turkey
5 T hoisin sauce, divided
4 green onions, chopped
Salt and pepper
1T soy sauce
1T rice wine vinegar
4 slices swiss cheese
12 slices of cucumber
Wasabi mayonnaise (see below)
4 sesame hamburger buns

For the wasabi slaw:
1 T wasabi powder
2 T water
½ cup mayonnaise
1 tsp fresh ginger
1 garlic clove, minced
2 cups coleslaw mix
Salt and pepper


To make the burgers:
Mix 2 tablespoons of hoisin sauce and the green onions into the ground beef or turkey. Season with salt and pepper and form into 3-4 patties, depending on the size you like. In a small bowl, mix together 3 tablespoons of hoisin with the soy sauce and vinegar.

Prepare a grill for medium direct heat.

Grill the burgers approximately 3-4 minutes per side, brushing liberally with the glaze on both sides. Top with swiss cheese slices and let melt, then remove from the grill.

Serve on sesame buns and top with three cucumber slices each. Finish each sandwich with a little wasabi mayonnaise or the wasabi coleslaw and the top of the bun.

To make wasabi slaw:
In a small bowl, mix together wasabi powder and water to form a paste. Add mayonnaise, ginger and garlic and stir until well combined.

Place coleslaw mix in a medium bowl and add enough wasabi mayonnaise to lightly coat. Toss well, season with salt and pepper, then serve on the side or on top of the hoisin burgers.

Note: extra wasabi mayonnaise can be used on the burger buns if desired.