Side Dishes for Oriental Pulled Pork

In today's Home and Garden Section of the Commercial Appeal, I published a recipe for an oriental style pulled pork sandwich. The side dishes I served with it came from prior columns. For those who don't cut out and save every column (and why not, I want to know!) here are the recipes.

For the two cole slaw variations I started with the Georges Bank salad dressing. I made it as published, except I used lime zest and juice instead of the lemon juice. I mixed it with packaged broccoli slaw (available in the produce section of markets). I also mixed it with an equal amount of mayonnaise for a slaw made with a small head of Chinese cabbage and a small head of bok choy, thinly sliced. I added a bit of slivered onion for flavor, and a slivered red bell pepper for color. You could quite handily substitute packaged cole slaw mix for the cabbage and bok choy. Both were liked equally by my guests, but I preferred the mayonnaise version.

BITTERSWEET GEORGES BANKS SALAD

Dressing:
1/4 cup white wine vinegar
1 tbsp fresh lemon juice
2 tbsp hoisin sauce
1/3 cup brown sugar
1/3 cup white sugar
2 tbsp toasted sesame oil
1/4 cup vegetable oil
Salt and pepper to taste


BRAZILIAN BAKED BLACK BEANS GO ORIENTAL

3 cloves garlic, minced
3/4 cup onion, diced
1 can Rotel with lime and cilantro
3/4 tsp dry mustard
1/2 tsp Chinese five-spice powder
1 tsp Dijon mustard
1-1/2 tbsp brown sugar
2 tbsp hoisin sauce
1 tbsp Worcestershire
1/3 cup dark rum (or fresh lemon juice)
4 cups (3 cans) black beans, not rinsed or drained

Preheat the oven to 350. Heat the oil in a large pot. Add garlic and stir a couple of times. Add onion and cook until translucent. Add remaining ingredients except beans and salt. Bring to a simmer and cook for 5 minutes. Add beans, stir to combine and place in a casserole. and bake for about an hour. Serves 8-10.