Kurobuta Pork Hot Dog Cabbage Slaw

Kurobuta Pork Hot Dogs w/ Apple-Cabbage Slaw

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Kurobuta Pork Hot Dogs with Apple-Cabbage Slaw, Caraway-Dill Aioli & Fried Shallots

Makes 8 Servings
wine WINE PAIRING
Vouvray Sec

Yes, hot dogs can be haute cuisine.  Here we’ve paired rich Kurobuta pork hot dogs with a caraway-dill aioli (a combination that evokes the deli-meat friendly flavor of classic Jewish rye) with a tangy, crisp apple-cabbage slaw.

Kurobuta Pork Hot Dogs w/ Apple-Cabbage Slaw
INGREDIENTS
  • Caraway-Dill Aioli:
  • ¼ tsp Caraway Seeds
  • 1 tbsp minced Fresh Baby Dill
  • ¼ tsp Spicy Dijon Mustard
  • ¼ tsp Salt
  • 2 tsp Lemon Juice
  • 1 Egg Yolk
  • ¾ cup Canola Oil
  • Optional: 1 tsp Water (if needed to thin mayo)
  • Apple & Cabbage Slaw:
  • ¼ cup Seasoned Rice Wine Vinegar
  • 1/2 Honeycrisp Apple
  • 1/2 Granny Smith Apple
  • 1/2 Fuji Apple
  • 1 tbsp Apple Cider Vinegar
  • 2 cups Shredded Red Cabbage
  • 2 tsp Salt
  • Crispy Shallots:
  • 2 Shallots, sliced into thin rings
  • Canola Oil
  • Salt

DIRECTIONS

1

Make the Dill & Caraway Mayonnaise: Toast the caraway seeds in a dry pan until aromatic.

Combine them in a large bowl with the minced dill, lemon juice, mustard, and salt. Whisk in the egg yolk, then continue to whisk while slowly drizzling in the canola oil until a smooth mayo forms.

2

Core & julienne the apples, tossing all the pieces in the rice wine and cider vinegar as you cut them so they don’t start to brown.
3

Massage the cabbage with the salt for a minute. Put the cabbage in a small strainer & weigh it down with something heavy (another bowl filled with water, etc).  Let any juices drain out for 20 minutes, or until a quarter cup of water has collected under the strainer.  Taste the cabbage, if it is too salty, briefly rinse it.
4

Fry the Crispy Shallots: Preheat the canola oil in a deep, narrow pot to 350F. Add the shallot rings & fry them just until they brown.  Scoop the shallot pieces out of the oil & spread them out on paper towels to drain.  Sprinkle them with salt while they’re still hot.

5

Brush the cut side of the hot dog buns with melted butter. Toast them in a hot pan.
6

Remove the buns from the pan and add the tablespoon of canola oil. Add the hot dogs to the pan and sear them.
7

Toss the cabbage together with the apple sticks & vinegar.
8

Serve the hot dogs on toasted buns with the mayonnaise, shallots, slaw, and mustard.

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