Fusion street food at its best – Asian BBQ tops an all-American hot dog for a combination you will crave.
Story Behind the Recipe
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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.
Read the Story Behind the Recipe
Hip, hip, hooray for hot dogs! Every region has its own favorite way to top this summer favorite. Think of the dog and the bun as just the beginning of a culinary adventure.