We've given the beloved hot pork roll an Asian-inspired spin with a boost of umami from sweet hoisin sauce. The trick here is to slice the pork as thinly as possible, so it becomes beautifully caramelised in the pan. Toss it onto a soft bun with crunchy, creamy slaw and you have a crave-worthy dinner in 30 minutes or less.
Finely slice spring onions, keeping the white and green parts separate. Finely chop coriander including stems and thinly shred cabbage. Peel and grate carrot on the coarse side of a box grater.
Place hoisin sauce and sesame oil in a small bowl and mix to combine.
Thinly slice pork and place in a bowl with half the hoisin mixture, white part of spring onion, and a pinch freshly cracked pepper.
Heat a non-stick frypan over high heat. Add pork and cook, tossing pan, for 6–7 minutes or until cooked through and caramelised. Remove pan from heat and allow pork to rest for 5 minutes.
While pork is cooking, place cabbage, green spring onion, coriander and carrot in a bowl with remaining hoisin mixture, mayonnaise and apple cider vinegar and mix well to combine.
Slice buns in half and top with slaw and pork. Replace bun lids to serve.