Food & Wine

What's This?
Serving size 20
Prep Time
Total Time


2 Tbsp canola oil2 medium red onions, finely chopped1 cup finely chopped celery3 Tbsp sambal oelek or other Asian chile sauce2 ½ Tbsp minced garlic kosher salt fresh ground pepper1 lb ground chicken thighs1 lb ground pork1 cup hoisin sauce1 cup drained canned diced tomatoes¼ cup lime juice20 brioche dinner rolls, split and toasted shredded iceberg lettuce (optional), for serving spicy pickles (optional), for serving1 Tbsp minced peeled fresh ginger


  1. In a large, deep skillet, heat the canola oil until shimmering. Add the onions, celery, sambal oelek, garlic, ginger and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the ground chicken and pork and cook, stirring occasionally to break up the meat, until no pink remains, about 5 minutes. Stir in the hoisin, tomatoes and lime juice and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.
  2. Spoon about 1/4 cup of the sloppy joe filling on the bottom half of each roll. Top with shredded lettuce and pickles and serve.

Make ahead: The sloppy joe filling can be refrigerated for up to 3 days. Reheat gently before serving.

Recipe courtesy of Ming Tsai.
Image Credit: Con Poulos

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Tags: Appetizer, Meat, Asian, Super Bowl, Tailgating, Big Game Party, Summer, Dinner Party

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