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Asian Sloppy Joes bring bold flavors and a sweet spicy kick to a classic comfort sandwich. Tender ground pork and beef simmer in an umami-packed sauce and get crowned with crunchy five spice shallots. These are the drippy sticky sandwiches you will want to eat standing over the sink.
I first made these after a week of eating plain sandwiches and now my family asks for Asian Sloppy Joes whenever we have a game night. The crispy shallots disappeared fast too.
Ingredients
- Sesame oil: gives a rich nutty base and is best if you get toasted sesame oil from an Asian market
- Yellow onion: adds sweetness and depth to the filling so choose one that feels heavy for its size
- Fresh garlic and ginger: brighten the flavors and make it really sing so peel and mince them fine
- Neutral oil: helps to keep anything from sticking and does not overpower other flavors
- Ground pork and ground beef: these combine for a juicier Sloppy Joe an 80 twenty beef works great and keep pork on the leaner side
- Hoisin sauce: lends that classic sticky sweet note and quality hoisin from Lee Kum Kee really stands out
- Ketchup: brings acidity and classic Sloppy Joe tang so I use a no sugar added ketchup if possible
- Rice vinegar: balances everything while giving a hint of brightness use an unseasoned type for cleanest taste
- Soy sauce: adds savory depth and if you can find dark soy it brings a richer color and full flavor
- Brown sugar: rounds out the sauce with gentle sweetness use a soft fresh packet
- Chili crisp or any Asian chili sauce: wakes up the filling and you can use more for extra heat
- Cilantro and green onion: brighten the finish so wash and chop them right before topping your buns
- Soft burger buns: toasted until golden catch all the saucy filling so use fresh bakery buns when possible
- Shallots: sliced thin for frying that signature crunch look for extra large and firm bulbs
- Flour for dredging: lets the shallots fry up perfectly crispy use all purpose and shake off excess just before frying
- Kosher salt and five spice powder: season the fried shallots and five spice brings earthy warmth
- A neutral oil for frying the crispy shallots: look for one with high smoke point like canola or peanut oil
Step-by-Step Instructions
- Prepare the Aromatics:
- Set a large pan or wok over medium heat and pour in sesame oil. Add diced onion and cook gently stirring often until it just softens but does not get brown which usually takes about three to four minutes. This stage sets up the sweetness and depth.
- Bloom Garlic and Ginger:
- Add minced ginger and garlic along with a splash of neutral oil to the pan. Stir and let them sizzle for about one minute until the aroma fills your kitchen. This blooming draws out natural oils for a vibrant base.
- Brown the Meat:
- Push the aromatics to the edge then crumble in the ground pork and beef. Break up meat with a spatula and cook until no pink remains. This should take about six to seven minutes. Keep moving the meat for even cooking and a tender juicy texture.
- Simmer the Sauce:
- Lower the heat then add hoisin sauce, ketchup, rice vinegar, soy sauce, brown sugar, and chili crisp to the pan. Stir everything together thoroughly so meat is evenly coated and glossy. Simmer for three to four minutes to let the flavors meld and the sauce thicken up.
- Finish and Build:
- Remove pan from heat. Fold in chopped cilantro and green onion. Taste and adjust seasoning if needed. Spoon a generous amount of the mixture onto freshly toasted burger buns. Top with a pile of crispy shallots.
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Crispy Shallots
- Slice and Dredge:
- Use a sharp knife or mandoline to slice shallots as thin as possible. Toss them gently with flour in a large bowl and be sure to separate any clumps for even coating.
- Heat the Oil:
- Pour about an inch and a half of neutral oil into a heavy pan. Bring temperature up to three hundred fifty degrees using a thermometer if you have one. The right heat keeps the shallots light and crisp not greasy.
- Fry the Shallots:
- Shake excess flour off the shallots and carefully add them to the hot oil. Stir them gently to separate and avoid sticking. Fry until they just start turning golden brown which can happen in under three minutes so do not walk away.
- Season and Cool:
- Remove the crispy shallots with a slotted spoon and drain on paper towels. Mix salt and five spice powder in a small bowl and immediately dust over the warm shallots so everything sticks.
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The chili crisp in this recipe is my favorite ingredient for its smoky spicy flavor and crispy bite. My youngest still remembers the first time he tried to sneak extra fried shallots straight off the plate.
Storage tips
Store leftover meat filling in an airtight container in the refrigerator for up to three days. You can freeze the cooked filling for one month and reheat gently on the stovetop with a splash of water. Keep crispy shallots separate and in a cool dry place to maintain crunch.
Ingredient substitutions
If out of ground pork just swap in more beef or use ground turkey for a lighter option. For hoisin sauce try teriyaki in a pinch though it won’t be as bold. You can use sweet onions if yellow are unavailable. Any leafy herb can mimic cilantro’s freshness if it’s not your favorite.
Serving suggestions
These Asian Sloppy Joes are a big hit with pickled cucumber salad or tangy Asian-style slaw on the side. They also make fantastic sliders for parties and the filling is excellent spooned over steamed rice or even tossed with noodles.
Cultural and historical context
Sloppy Joes are classic American lunchroom fare but adding ingredients like hoisin and chili crisp gives them Chinese street food vibes. My family loves this playful mashup of east and west reminding us that comfort food can always get an upgrade.
Recipe FAQs
- → What kind of meat can I use?
This dish uses a mix of ground pork and beef, but you can substitute with all ground beef, all pork, or even ground turkey for a lighter option.
- → How do I get the crispy shallots just right?
Slice shallots thinly, toss with flour, and fry until golden. Watch closely, as they brown quickly. Drain well and season while hot.
- → Can I make it vegetarian?
Yes, substitute the meats with crumbled tofu, tempeh, or a plant-based alternative, adjusting seasoning as needed.
- → What buns work best?
Soft burger buns toasted until crisp on the outside offer the best texture contrast, but brioche or milk buns are great choices as well.
- → Is the sauce spicy?
The level of heat depends on your choice of chili crisp or sauce—add more or less to suit your taste.