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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
2 tablespoons canola oil |
2 (medium) red onions, finely chopped |
1 cup celery, finely chopped |
3 tablespoons sambal oelek or other asian chile sauce |
2 1/2 tablespoons garlic, minced |
1 tablespoon fresh ginger, minced |
kosher salt |
freshly ground pepper |
1 pound ground chicken thighs |
1 pound ground pork |
1 cup hoisin sauce |
1 cup canned diced tomatoes, drained |
1/4 cup lime juice, freshly squeezed |
20 brioche dinner rolls, split and toasted |
shredded iceberg lettuce and spicy pickles, for serving (optional) |
Directions:
1. In a large, deep skillet, heat the canola oil until shimmering. Add the onions, celery, sambal oelek, garlic, ginger and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the ground chicken and pork and cook, stirring occasionally to break up the meat, until no pink remains, about 5 minutes. Stir in the hoisin, tomatoes and lime juice and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.
2. Spoon about 1/4 cup of the sloppy joe filling on the bottom half of each roll. Top with shredded lettuce and pickles and serve.
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