One of the most underrated childhood comfort foods, in our opinion? The humble sloppy Joe. Check out our version with some sweet upgrades. Ground pork is browned with scallions and garlic, then simmered in a sweet and spicy ginger sauce until thick and caramelized. The filling is piled into soft potato buns with a tangy cucumber-carrot salad sprinkled with sesame seeds. Tasty nostalgia on the table in just 15 minutes? Where do we sign up?!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 unit
Scallions
1 clove
Garlic
1 unit
Cucumber
1 unit
Tofu
(Contains: Soy)
8 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
1 unit
Ketchup
1 teaspoon
Sriracha
1 tablespoon
Sesame Seeds
(Contains: Sesame)
10 teaspoon
Rice Wine Vinegar
2 unit
Potato Bun
(Contains: Wheat, Soy)
4 ounce
Shredded Carrots
Salt
Pepper
Cooking Oil
Sugar
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and grate garlic. Trim and thinly slice cucumber.
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork, scallion whites, garlic, salt, and pepper. Cook, breaking up meat into pieces, until pork is browned and scallion whites are softened, 2-4 minutes. • Add umami ginger sauce, ketchup, Sriracha, and half the sesame seeds. Cook, stirring, until sauce is thickened and pork is cooked through, 1-2 minutes more. Taste and season with salt and pepper if desired. Remove from heat and cover to keep warm.
• In a large bowl, combine carrots, cucumber, scallion greens, vinegar, remaining sesame seeds, 1⁄4 tsp sugar (1⁄2 tsp for 4 servings), and a pinch of salt.
• Halve and toast buns. • Fill buns with pork mixture and as much cucumber- carrot salad (draining first) as you like. Divide sloppy joes between plates and serve with any remaining cucumber-carrot salad on the side.