BBQ Pork and Hoisin Coleslaw Sandwiches

Ingredients:

• 0.5 kg natural pork cutlets (approximately 0.5 cm thick)
• 1/3 cup hoisin sauce
• 1/3 cup hot ketchup
• 2 spicy pickled cucumbers (1 chopped, 1 thinly sliced) + 2 tbsp. brine
• 1 tbsp. honey
• 3 tbsp. coleslaw with broccoli (about 170 gr.)
• 3 tablespoons mayonnaise
• 4 green onions, thinly sliced
• Vegetable oil, for grilling
• 1 baguette, cut into 4 pieces, each piece cut in half horizontally
• Root vegetable chips, for filing

Preparation:

1. Preheat the grill to medium-high heat. Combine the hoisin sauce, ketchup, brine, and honey in a large bowl. Transfer half of the mixture to a separate large bowl; add the pork and marinate for 5 minutes.
2. Add the mayonnaise to the remaining hoisin sauce mixture and whisk until smooth. Add the coleslaw, green onions, and finely chopped pickle, season with salt, and stir.
3. Brush the grill grate with vegetable oil. Remove the pork from the marinade and grill until cooked through and crispy, about 3 minutes per side; transfer to a cutting board. Grill the baguette slices for 1-2 minutes. Slice the pork into thick strips, arrange among the buns, and top with cabbage and sliced ​​cucumbers. Serve with vegetable chips.