This dish has the Asian trinity along with pork which is more common in Chinese cuisine than beef. I also used crab meat which is readily available in Vietnam. This dish is salty, sweet, earthy, and spicy. It’s more of a collaboration of countries than a regional dish. The slaw has vegetables with a kimchi kick to represent Korea. I hope you like it.

8 ounces lump crab meat
1 egg
2 teaspoons green onion
1 teaspoon garlic
1 teaspoon soy sauce
1 egg
1/2 cup panko breadcrumbs
1 bag vegetable coleslaw
8 ounces kimchi
4 ounces coleslaw sauce
1 pound pork tenderloin
2 tablespoons ground ginger
8 ounces teriyaki sauce
20 ginger snaps smashed to a powder
1 teaspoon black pepper
1 teaspoon sesame seeds
2 tablespoons bidenbop sauce

Oil for cooking.

Heat oven to 350.

In a bowl mix crab meat, panko, green onion, and garlic.

Add soy and egg to bowl and mix.

Form patties and refrigerate for 1 hour.

Crush ginger snaps into a powder.

Add the teriyaki to the pork loin.

Sprinkle ground ginger and pepper to pork loin.

Roll in ground ginger snaps.

Add oil to an oven safe pan on medium heat.

Cook each side for 2 minutes per side.

Place tenderloin in oven and cook for 15 minutes.

Lest rest for 10 minutes.

Cut into medallions.

Mix kimchi with vegetable slaw.

Assembly
Bed of kimchi slaw
Surround with medallions
Top with crab cake
Top with bedinbop sauce
Top it’s sesame seeds