Asian Sloppy Joes are a nice twist on the traditional Sloppy Joe dinner. If you love Asian food but don’t want to eat stir fry tonight, give these Asian Sloppy Joes a try.
Serve on potato rolls, in crisp iceberg lettuce leaves, or wrapped in a flour tortilla or Asian wrap.
- One 15-ounce can tomato sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons tomato paste
- 2 tablespoons cider vinegar
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 1 teaspoon hot sauce
- 1 teaspoon sesame oil
- 2 teaspoons sesame oil
- 1 medium Vidallia onion, diced
- 1 green bell pepper, seeded and diced
- 1 pound ground pork
- Kosher salt and freshly ground black pepper to taste
- 1 small head green cabbage
- 4 potato rolls, toasted
For the sauce:
- In a bowl, whisk together the tomato sauce, soy sauce, brown sugar, tomato paste, vinegar, garlic, ginger and hot sauce until blended. Set aside.
For the Sloppy Joes:
- In a large skillet over medium heat, add the sesame oil. When it is hot, add the onions and peppers and cook until they are soft, about 5 minutes. Push the vegetables to one side of the pan and add the ground pork. Break up any lumps and sprinkle with salt and pepper. Cook until the pork is lightly browned, about 5 minutes. Remove excess fat from the pan using a spoon and discard.
- Add sauce to the pan, bring to a simmer and cook until the pork mixture has thickened but is still a bit loose, about 15 minutes.
- Remove 2 leaves from the cabbage, roll them up tightly and slice into very thin strips. Spoon the Asian Sloppy Joe mixture onto the hamburger buns. Garnish with the sliced cabbage. Top with the bun tops and serve immediately.