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Vietnamese Sriracha Shredded Pork Sandwich

Ingredients

  • Pickled Cukes and Carrots
  • 1/4 cup (60 mL) rice vinegar
  • 1/4 cup (60 mL) sugar
  • 1/2 cup (125 mL) water
  • 1/2 medium carrot, cut into thinly sliced rounds
  • 1/4 English cucumber, thinly sliced
  • Vietnamese Sriracha Shredded Pork
  • 2 200 g packages Maple Leaf Slow Roasted Shredded Pork
  • 2 tsp (10 mL) Western Family Sweet Chili Sauce
  • 2 1/2 tsp (13 mL) sriracha, more if you like it spicier
  • 4 tbsp (60 mL) mayonnaise
  • 2 tsp (10 mL) fish sauce
  • 2 tsp (10 mL) cilantro, chopped
  • 8 slices Western Family Pulse Bread
  • 2 tbsp (30 mL) butter

Directions

Pickled Cukes and Carrots
1. In a small saucepan, combine water, sugar and vinegar and bring to a boil.
2. Add carrots and cucumbers. Let cool. Drain.

Assemble the Sandwiches
1. Toast 8 slices of bread and spread with butter and half of mayonnaise.
2. Heat the shredded pork in the microwave for 1 minute on high.
3. In a medium bowl, mix together the pork, remaining mayonnaise, sriracha, sweet chili sauce, fish sauce and cilantro.
4. Top 4 slices of toast with pork mixture, add pickled veggies, top with toast and serve.

Tip: You can use the leftover pickled veggies on other sandwiches.

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Related Recipes

Vietnamese Sriracha Shredded Pork Sandwich

Ingredients

  • Pickled Cukes and Carrots
  • 1/4 cup (60 mL) rice vinegar
  • 1/4 cup (60 mL) sugar
  • 1/2 cup (125 mL) water
  • 1/2 medium carrot, cut into thinly sliced rounds
  • 1/4 English cucumber, thinly sliced
  • Vietnamese Sriracha Shredded Pork
  • 2 200 g packages Maple Leaf Slow Roasted Shredded Pork
  • 2 tsp (10 mL) Western Family Sweet Chili Sauce
  • 2 1/2 tsp (13 mL) sriracha, more if you like it spicier
  • 4 tbsp (60 mL) mayonnaise
  • 2 tsp (10 mL) fish sauce
  • 2 tsp (10 mL) cilantro, chopped
  • 8 slices Western Family Pulse Bread
  • 2 tbsp (30 mL) butter

Directions

Pickled Cukes and Carrots
1. In a small saucepan, combine water, sugar and vinegar and bring to a boil.
2. Add carrots and cucumbers. Let cool. Drain.

Assemble the Sandwiches
1. Toast 8 slices of bread and spread with butter and half of mayonnaise.
2. Heat the shredded pork in the microwave for 1 minute on high.
3. In a medium bowl, mix together the pork, remaining mayonnaise, sriracha, sweet chili sauce, fish sauce and cilantro.
4. Top 4 slices of toast with pork mixture, add pickled veggies, top with toast and serve.

Tip: You can use the leftover pickled veggies on other sandwiches.