Best dinner ever, right here!
We can actually feel really good about these sloppy joes!
Sloppy joes are a surprising favorite in our house. I didn’t grow up eating them, but a few years ago I started making them from scratch for Eddie and quickly fell in love. Homemade sloppy joes—especially with bread and butter pickles on buttery buns—are unbeatable. We fight over the leftovers.
When I found Lauren’s Asian-style sloppy joes in her new cookbook, Modern Comfort Cooking, I knew I had to make them. Her book is full of creative flavor combinations and beautiful photography—there are so many other recipes I want to try.
These sloppy joes differ from the classic version by using ground pork or chicken instead of ground beef, which gives them a lighter, juicy texture. Fire-roasted tomatoes add a smoky depth I love, and the sauce gets a bright lift from lime juice. A bit of soy and hoisin rounds everything out for a savory, slightly sweet finish.
I used brioche buns, which are especially indulgent and buttery. I also sprinkled a little furikake on the buns before warming them—such a great idea for extra flavor. For crunch and freshness, top the sloppy joes with broccoli slaw and shredded napa cabbage and finish with sliced green onions. The texture contrast is everything.
These are fast and easy to make—ready in about 30 minutes—so they’re perfect for busy weeknights when you want something comforting and flavorful without much fuss.
Everything about them clicks: bold flavor, crunchy slaw, soft brioche buns, and a quick cooking time. If you love texture and balanced Asian-inspired flavors, this version of sloppy joes is a must-try.
Asian Style Sloppy Joes
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Ingredients
- 2 tablespoons butter
- 1 sweet onion, diced
- 2 tablespoons chili garlic paste
- 1 tablespoon freshly grated ginger
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound ground pork or chicken
- 1/2 cup hoisin sauce
- 1 tablespoon soy sauce
- 1 14-ounce can drained fire roasted tomatoes
- 1 tablespoon lime juice
- 4 brioche buns
- broccoli slaw, for garnish
- shredded napa cabbage, for garnish
Instructions
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Heat a large skillet over medium-low heat and add the butter. Stir in the diced onion, chili garlic paste, grated ginger and minced garlic with salt and pepper. Cook until the onion softens, about 5 minutes.
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Add the ground pork or chicken and break it up with a wooden spoon. Brown the meat, stirring often, for about 6 minutes. Stir in the hoisin sauce, soy sauce, drained fire-roasted tomatoes and lime juice. Bring to a boil, then reduce to a simmer and cook until the mixture thickens, about 20 minutes.
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Serve the sloppy joes on warm brioche buns topped with broccoli slaw and shredded napa cabbage.
Notes
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