Ingredients

• 1/3 cup hoisin sauce
• 1/3 cup spicy ketchup
• 2 spicy dill pickles (1 chopped, 1 sliced), plus 2 tablespoons brine from the jar
• 1 tablespoon honey
• 1 pound pork cutlets (about 1/4 inch thick)
• 3 cups broccoli slaw mix (about 6 ounces)
• 3 tablespoons mayonnaise
• 4 scallions, thinly sliced
• Kosher salt
• Vegetable oil, for the grill
• 1 baguette, cut into 4 pieces and split
• Root vegetable chips, for serving

Instructions

1. Preheat a grill to medium high. Combine the hoisin sauce, ketchup, pickle brine and honey in a large bowl. Transfer half of the mixture to a separate large bowl; add the pork and marinate, 5 minutes.
2. Add the mayonnaise to the remaining hoisin sauce mixture and whisk until smooth. Add the broccoli slaw, scallions and chopped pickle; season with salt and toss to coat. Set aside.
3. Brush the grill grates with vegetable oil. Remove the pork from the marinade and grill until marked and cooked through, about 3 minutes per side; transfer to a cutting board. Toast the baguette on the grill, cut-side down, 1 to 2 minutes. Slice the pork into thick strips; divide among the baguette pieces and top with the slaw and sliced pickles. Serve with vegetable chips.
4. Photograph by Ryan Dausch