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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 8 |
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As always, he has his own take on a recipe and as always he adds lots of heat. Before posting this recipe, I read several hundreds of Zaar recipes for Sloppy Joes and concluded that in 99. 9% of cases they are made from ground beef. But that was just my impression so I'll happily be corrected if I've misunderstood the concept. :) Huey's recipe was sufficiently different from all those I read, so I decided to post it. Increase or decrease the heat to meet your taste preferences. Some conversions: 410g = 13oz; 440g = 14oz. And another conversion I had to make because Huey - in typical fashion - was vague in his specification of ingredients: I have converted his 1 good splash soy sauce into 1-2 tablespoons of soy sauce . From watching his TV cooking shows, I know that by a splash he means a fairly liberal splash. Please use your discretion and taste preferences to guide you here. 26 January 2009 UPDATE: Thank you to the two reviewers whose reviews have enabled me to make this update. First, you may like to incorporate some of justcallmetoni's additions. I know if I were making this - minus the heat - I'd be adding onion and garlic. Secondly, appleydapply's finding that there was too much liquid suggests that you need to be cautious of how much liquid you include. As you undoubtedly know, canned tomatoes vary enormously in how much liquid they contain. Aldi's Italian tomatoes contain very little liquid compared with other brands. So I'd suggest pouring off all the liquid or most of it and, as she suggested, reducing or eliminated the amount of stock used. I've retained the original amount but stated that its addition is optional. Ingredients:
1 (410 g) can diced tomatoes, drained a little (or a lot, depending on the amount of liquid, see update notes above) |
1/2 cup tomato ketchup |
1/4 cup chicken stock (perhaps use only if mixture seems too dry, see update notes above) (optional) |
1 teaspoon dijon mustard |
1 -2 tablespoon soy sauce |
1 tablespoon chopped fresh parsley |
1 teaspoon brown sugar |
1 teaspoon ground cumin |
1 teaspoon chili powder or 1 teaspoon chili paste |
440 g bought chinese barbecue pork, shredded (or any other cooked meat, if you prefer) |
4 large bread rolls |
inner iceberg lettuce leaf |
1/2 cup sour cream or 1/2 cup sour cream, to taste |
Directions:
1. Put the tomatoes, ketchup, stock, mustard, soy, parsley, sugar, cumin and chilli powder in a heavy-bottomed pan. Stir and gently cook until the mixture is thick and fragrant.
2. Add the pork, stir well and briefly cook to heat through.
3. When the sauce is almost ready, heat the bread rolls in a preheated oven. Then slice them in half and top each half with lettuce, and the bottom half of each roll with a quarter of the pork mixture and a good dollop or two of the sour cream. Press down the top and serve with plenty of serviettes on the side.
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