30-Minute Teriyaki Pork Sloppy Joes
Ground pork sloppy joes with a savory-sweet Asian twist from teriyaki and hoisin sauce, thickened with cornstarch for a clingy filling. Tender caramelized carrots and garlic build umami depth, while crispy toasted brioche buns provide textural contrast. Perfect for casual weeknight dinners or laid-back entertaining. This version bridges American comfort food with Asian flavors, delivering sticky-sweet satisfaction without heavy cream or tomato sauce.
Ingredients
- 2 tablespoon canola oil
- 1 carrot, minced finely
- 3 clove garlic, chopped
- 1 ½ pound ground pork
- ⅓ cup teriyaki sauce
- 1 cup chicken broth
- 2 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 6 brioche bun, toastedslider rolls1:1texture
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- 1 bunch scallion, thinly sliced(optional)
- 1 cucumber, peeled and thinly sliced(optional)
Instructions
- 1
Heat canola oil in a large skillet over medium heat.
- 2
Add minced carrot and cook until softened and starting to brown.
- 3
Stir in chopped garlic and ground pork, breaking apart meat while cooking until browned.
- 4
Pour in teriyaki sauce, chicken broth, and hoisin sauce.
- 5
Sprinkle cornstarch over sauce and whisk thoroughly to prevent lumping.
- 6
Simmer until sauce reduces and thickens.
- 7
Toast brioche buns if desired.
- 8
Spoon pork mixture onto each bun and top with sliced scallions or cucumber as preferred.
Tips
Whisk cornstarch with a splash of broth before adding to prevent lumps that cloud the sauce.
Toast brioche buns lightly in a dry skillet for crisp exteriors that won't absorb sauce immediately.
Prep vegetables ahead and refrigerate; searing the pork fresh yields best browning and texture.
Good to Know
Refrigerate filling in airtight container up to 3 days. Do not store on buns; moisture will soften them.
Prepare filling 1 day ahead; reheat gently in skillet over low heat, adding splash of broth if too thick. Toast buns fresh before serving.
Serve warm with cucumber and scallion toppings on the side so diners can customize. Pair with pickled ginger or sriracha for heat.
Common Mistakes
Do not skip whisking cornstarch into sauce immediately to avoid grainy texture.
Do not add cornstarch dry; it will clump and create lumps in finished dish.
Do not overcook pork on first sear; crumble as it browns to keep pieces tender.
Substitutions
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FAQ
Can I make this ahead and freeze it?
Yes. Cool filling completely, transfer to freezer-safe container, and freeze up to 2 months. Thaw overnight in refrigerator and reheat gently in skillet, thinning with broth if needed. Freeze buns separately or toast fresh.
What if the sauce is too thin or too thick?
If too thin, mix 1 tsp cornstarch with 2 tbsp cold broth, whisk in, and simmer 1-2 minutes. If too thick, stir in broth 1 tablespoon at a time until reaching desired consistency.
Can I use low-sodium teriyaki sauce?
Yes. Taste the finished sauce before serving; you may need to add a pinch of salt or soy sauce to reach desired saltiness, since low-sodium versions vary widely in salt content.