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Categories:
sweet potatoes olive oil garlic salt soy sauce rice vinegar brown sugar garlic ginger pork chops Sandwich hoisin sauce carrot cucumber red onion parsley peanuts
Viewed: 19 - Published at: 10 months agoIngredients
- 2 whole Sweet Potatoes, Sliced Into Fries
- 1 Tablespoon Olive Oil
- 1 teaspoon Garlic Powder
- Salt And Pepper, to taste
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Rice Vinegar
- 1 teaspoon Brown Sugar
- 1 teaspoon Garlic, Grated
- 1 teaspoon Ginger, grated
- 2 whole Pork Chops, Sliced In 1/2 Inch Thick Strips
- 2 whole Sandwich-size Sections Of A French Baguette, Cut In Half Horizontally
- 2 Tablespoons Hoisin Sauce
- 1/4 cups Carrot, Grated
- 1/4 cups Seedless Cucumber, Sliced Thin
- 1/4 cups Red Onion, Sliced Thin
- 2 Tablespoons Parsley, Chopped
- 2 Tablespoons Peanuts, Chopped
Method
- Preheat oven to 475 F.
- Place sliced potatoes in a large pot of cold water.
- Bring to a boil then let potatoes cook for five minutes, or until tender.
- The potatoes should be cooked through.
- Drain potatoes and toss with olive oil, garlic powder, salt and pepper.
- Dont be nervous if the potatoes start to fall apart slightly.
- This will help them crisp up in the end.
- Place potatoes on a greased baking sheet.
- Bake for 40 minutes, flipping potatoes halfway through to get both sides crisp.
- Whisk the soy sauce, rice vinegar, brown sugar, garlic and ginger in a bowl.
- Add sliced pork to bowl and toss to coat.
- Let pork marinate for 10 minutes.
- Heat a grill pan to medium heat.
- Cook pork for about 2 minutes per side, stirring as you go.
- The pork will cook quickly since it is sliced so thin.
- Assemble sandwich by lightly toasting the baguette and spreading hoisin onto the inside.
- Fill with pork, fresh veggies and peanuts.
- Serve with sweet potato fries.
- Enjoy!
