Serve on white or whole-wheat buns with wasabi slaw and pickles. I make them on the drier side so they are not impossible to eat - tweak the recipe to make them as ‘sloppy’ as you like!
Heat sesame oil in a large skillet over medium heat. Add pork; cook and stir until pork is no longer pink, about 5 to 7 minutes. Add scallions, ginger, lemongrass, and garlic powder; cook and stir until fragrant, 2 to 3 minutes.
Reduce heat to low. Stir in soy sauce and ketchup. Cook until flavors combine and mixture thickens slightly, 3 to 5 minutes. Season with salt and pepper.
Combine cabbage, wasabi mayonnaise, rice vinegar, and lime juice in a large bowl; toss to mix slaw.
Split each bread roll and fill with pork mixture. Top with slaw before serving.
Per Serving: 769 calories; protein 38g; carbohydrates 84.6g; fat 32.5g; cholesterol 78.6mg; sodium 1592.8mg.