Fusion street food at its best – Asian BBQ tops an all-American hot dog for a combination you will crave.
1 1/2 cups coleslaw mix
1 small (1/2 cup) red bell pepper , chopped
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 (12-ounce) package refrigerated premium pulled-pork without sauce
1/3 cup soy sauce
3 tablespoons sugar
1 tablespoon sesame oil
3/4 teaspoon chili garlic sauce
8 hot dog buns
16 (3/4-ounce) slices Land O Lakes® Deli American
8 premium hot dogs
1 tablespoon sesame seeds
Combine 2 tablespoons rice vinegar and sesame oil in bowl; beat with whisk until well mixed. Add coleslaw mix, red bell pepper and cilantro in bowl; stir until well coated. Cover; refrigerate until serving time.
Heat gas grill to medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill.
Cook pulled pork in 10-inch nonstick saucepan over medium heat until heated through. Add soy sauce, sugar, 1 tablespoon sesame oil and chili garlic sauce. Cook, stirring occasionally, 6-8 minutes or until heated through. Sprinkle with sesame seed.
Arrange buns, cut-sides down, onto grill. Grill 1-2 minutes or until toasted. Place 2 slices cheese onto each bun. Set aside.
Place hot dogs onto grill. Grill, turning occasionally, 5-7 minutes or until heated through.
Stir coleslaw mixture. Place hot dogs into cheese-lined buns. Top each hot dog with barbecue pork mixture and coleslaw mixture.
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