Gochujang Pork Sandwiches

Shake things up with fresh pork! Prepare these Gochujang Pork Sandwiches on the grill or indoors and you can enjoy the spicy, sweet flavors and satisfying crunch of this hearty sandwich.

Course Main Course

Cuisine American, Asian

Keyword Gochujang Pork Sandwich

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 502kcal

Ingredients

1 package Smithfield Prime Boneless Fresh Pork Loin
6 brioche hamburger buns
1 cup shredded coleslaw mix

Quick Pickled Cucumbers

1/2 cucumber very thinly sliced
1/4 red onion very thinly sliced
1/2 cup rice vinegar
1/3 cup sugar
1 tsp red chili flakes

Gochujang BBQ Sauce

2 tbsp gochujang sauce
1 cup BBQ sauce

Instructions

For the Quick Pickled Cucumbers

Toss the cucumbers and onions in a mixing bowl. Add the red chili flakes.
Whisk the sugar into the rice vinegar until dissolved. Pour over the cucumber mixture and toss to fully coat. Cover and chill in the refrigerator until ready to eat.

For the Gochujang BBQ Sauce

Combine the BBQ sauce and gochujang sauce in a small mixing bowl. Whisk together until fully combined. Adjust seasoning as needed by adding additional gochujang.

For the Gochujang Pork Sandwiches

Reserve half of the prepare gochujang BBQ sauce.
Thinly slice the Smithfield Prime Boneless Fresh Pork Loin into 1/4" medallions. Heat a grill pan or cast iron skillet over medium-high heat. Brush the pork medallions with the gochujang BBQ sauce, then sear 2-3 minutes on each side or until fully cooked.
Repeat until all of the pork medallions are fully cooked. Transfer to a serving plate, then cover and hold warm. Meanwhile, lightly toast the brioche buns if desired.
To build the sandwiches, place a layer of quick pickled cucumbers and onions on the bottom bun. Add a layer of the pork medallions, then top with the coleslaw mixture. Finally, add the reserved gochujang BBQ sauce to each sandwich and top with the other half of the bun. Serve immediately.

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