Saucy Mama Cuban Egg Rolls With Pulled Pork & Creamy Garlic Mustard Slaw

Ingredients:

3 c. shredded (pulled pork)

12 slices (square) Swiss cheese—cut in half to create 24 halves

3 c. shredded cabbage & carrot cole slaw mix

¼ c. julienned sweet onion

½ c. Saucy Mama Creamy Garlic Mustard

¼ c. sugar

¼ c. red wine vinegar

1 tsp salt

½ tsp salt

2-3 dashes tabasco/hot sauce

12 egg roll wrappers

1 egg

1 TBSP water

Directions:

For the shredded pork…

A frozen 2.5 lb pork roast was rubbed with salt, pepper, and garlic powder, and placed in the crock pot with ¼ c. water to cook on low for 8 hours. When done (completely tender and nearly falling apart), pork roast was shredded, juice from the crock pot was added to retain some moisture.

For the slaw…

While the pork is cooking in the crock pot, mix mustard, sugar, vinegar, salt, pepper, and tabasco in a large bowl.  Add onion and cabbage mix.  Toss to combine.  Cover with plastic wrap and refrigerate all day.

To assemble egg rolls…

Combine egg and water to create and egg wash.  Arrange each egg roll wrapper so that a corner points away.  Brush all 4 edges with egg wash.  Place one Swiss cheese half slice on the bottom quarter of the egg roll wrapper.  On top of cheese, place approximately 3 TBSP pulled pork…just enough to cover the cheese.  On top of pork, spoon the same amount of slaw mix.  On top of slaw, place another Swiss cheese half slice.  To roll, fold bottom corner up and over cheese, slaw, and pork pile.  Fold in the side corners to seal, and roll up to seal the last corner.

To fry…

In a skillet, heat vegetable oil to 350 degrees.  Fry each egg roll 1 minute per side, turning 3-4 times to reach desired golden brownness.

To serve…

Cut on the bias and serve hot with extra Saucy Mama Creamy Garlic Mustard for dipping.

Saucy Mama Asian Pork Meatballs With Miso Orange Noodles

Ingredients:

1 lb. ground pork

¼ c. Saucy Mama Miso Orange Dressing/Marinade

¾ c. chopped green onions

1 egg

½ c. Italian breadcrumbs

1 TBSP vegetable oil

½ c. chopped celery

2 cloves garlic--minced

3 c. shredded cabbage & carrot cole slaw mix

½ c. soy sauce

¼ c. light brown sugar

¼ c. Saucy Mama Miso Orange Dressing/Marinade

¾ lb. spaghetti noodles—cooked according to package directions—reserve ½ c. pasta water

Directions:

To make meatballs…

In a large bowl, combine pork, ¼ c. Miso Orange Dressing, ¼ c. green onion, egg and breadcrumbs.  Using a cookie scoop, form into meatballs…approximately 24 meatballs.  Place meatballs on an aluminum foil covered cookie sheet.  Bake at 425 degrees for 15 minutes. Remove from oven and set aside.

In a small sauce pan, combine brown sugar and soy sauce.  Bring to a boil, reduce heat to medium and simmer until brown sugar dissolves.  Stir in Miso Orange dressing.  Set aside.

In a large skillet, heat 1 TBSP vegetable oil.  Saute ½ c. green onions, celery, and garlic over medium heat until celery softens.  Do not allow garlic to burn.  Add cabbage and ¼ c. of soy sauce mixture.  Saute over medium heat until cabbage begins to soften (approximately 4-5 minutes) stirring frequently.  Add cooked pasta and ¼ c. soy sauce mixture.  Toss to combine vegetables and pasta.  If mixture becomes too thick, add pasta water until pasta no longer sticks together.  Add meatballs and remaining sauce.  Toss to combine.  Serve immediately.

Serves 4.

Asian Pork Meatballs with Teriyaki Glazed Noodles

Ingredients:

Meatballs:

1 lb ground pork

1 egg

¼ c. chopped red onion

2 TBSP soy sauce

1 tsp garlic powder

1 tsp black pepper

2 TBSP dried parsley

¼ c. dried bread crumbs

Teriyaki Glaze:

1 c. brown sugar

¾ c. soy sauce

1 TBSP butter

Pasta:

¾ lb. dried spaghetti

2 TBSP olive oil

¼ c. julienned carrots (carrot sticks)

¼ c. chopped green onion

¼ c. chopped celery

2 cloves garlic--minced

¼ c. julienned water chestnuts

3 TBSP Hoisin Sauce

Teriyaki Glaze

Directions:

Combine all meatball ingredients in a bowl.  Using a cookie scoop, form pork into meatballs and place on a cookie sheet covered in aluminum foil sprayed with Pam. Bake at 425 degrees for 15 minutes or until done.

In a saucepan, combine soy sauce, brown sugar, and butter.  Bring to a boil, reduce heat to medium, and simmer for 10 minutes.  Remove from heat and allow to cool.

Boil pasta according to package directions to al dente’.  While pasta cooks, heat olive oil in a large skillet.  Sautee carrots, onion, celery, garlic, and water chestnuts over medium heat until carrots are tender.  Add Hoisin and half of teriyaki glaze. Add pasta, directly from the water, allowing some of the pasta water to cook with veggies.  Using tongs, toss pasta in veggie & sauce mix, coating every noodle.  Serve with meatballs.

When meatballs are done, submerge/coat with remaining teriyaki glaze.  Serve meatballs with pasta.

Garnish with green onion.