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Asian-Pulled Pork Breakfast Sandwich

Asian-Pulled Pork Breakfast Sandwich
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
Asian Pork
A.1. Original Sauce 18 fl oz 2 cups
sweet chili sauce 18 fl oz 2 cups
less-sodium soy sauce 8 fl oz 1 cup
cooked pork, pulled 3 lb. 3 qt.
Sandwich Assembly
Hawaiian dinner rolls, separated into groups of 3, split 1.5 lb. 24 rolls
eggs, cooked sunny side-up 1.7 lb. 16 each
kimchee, sliced 2.25 lb. 2 qt.
fresh basil leaves, torn - 1/2 cup
fresh cilantro leaves - 1/2 cup
scallions, green parts only, thinly sliced 1.7 oz. 1/2 cup
sesame seeds, toasted - 4 tsp.

Directions

ASIAN Pork: Mix first 3 ingredients until blended. Add to meat in non-reactive container; mix well. Refrigerate at least 4 hours or overnight.

FOR each serving: Cook 3/4 cup Asian Pork in saucepot until heated through. Lightly grill cut sides of 3 connected roll halves until toasted; place, toasted side up, on serving plate. Top with Asian Pork and 1 cooked egg. Surround with 1/2 cup kimchee. Sprinkle evenly with 1/2 Tbsp. each basil, cilantro and scallions; and 1/4 tsp. sesame seeds.

Kraft Kitchens Tips

Easy Cleanup
Refrigerate Asian Pork in resealable plastic bag instead of in the non-reactive container. Discard bag after removing meat.
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Nutritional Information

Nutrition Information

Calories
 400
Total fat
 11 g
Saturated fat
 4 g
Cholesterol
 265 mg
Sodium
 1660 mg
Carbohydrate
 35 g
Dietary fiber
 3 g
Sugars
 13 g
Protein
 36 g
Vitamin A
 90 %DV
Vitamin C
 25 %DV
Calcium
 10 %DV
Iron
 20 %DV