Besides the Cochinita Pibil Tacos (page 95), this is the purest, least messed-with application of leftover Yucatan-Style Slow-Roasted Pork (page 66). In a riff on the North Carolina tradition of pork with a tangy coleslaw, I’m using green mango, which sounds exotic until you realize that it’s just . . . green mango. Unripe, firm, not-yet-ready-for-prime-time mango. It’s super sour, which is one of the reasons I like it. The other is that, depending on your supermarket, it might be even easier to find unripe mango than ripe mango. Of course, one turns into the other if you wait long enough.

　　

Ingredients

Juice of 1 lime

　　2 teaspoons Asian fish sauce

　　2 teaspoons sugar

　　1 very firm, unripe (green) mango

　　2 shallot lobes, thinly sliced

　　12 large mint leaves, stacked, rolled, and thinly sliced

　　12 basil leaves (preferably Thai), stacked, rolled, and thinly sliced

　　1/2 cup packed fresh cilantro leaves, chopped

　　1 jalapeño chile, stemmed, seeded, and finely chopped

　　1/2 cup Yucatan-Style Slow-Roasted Pork (page 66), with 1 to 2 tablespoons additional reserved sauce from pan drippings

　　1 hamburger or other bun, halved and lightly toasted, if desired

　　

Step 1

In a medium bowl, stir together the lime juice, fish sauce, and sugar until the sugar is dissolved.

　　

Step 2

Use a Y-shaped vegetable peeler to peel the mango. Continue using the peeler to cut wide, very thin strips of flesh from the mango, working in as close to the pit as possible on all sides. Arrange the strips facing the same way and use a large knife to thinly slice them lengthwise. You should have about 2 cups of mango strips.

　　

Step 3

Toss the mango in the bowl with the lime juice mixture and add the shallots, mint, basil, cilantro, and jalapeño, tossing to combine thoroughly. Let rest for at least 30 minutes to let the flavors mingle.

　　

Step 4

Warm the pork by combining it with 1 tablespoon of the extra sauce and microwaving on Medium for 30 to 60 seconds, until it is hot, or put in a small saucepan over medium heat and cook, stirring frequently, for 3 to 4 minutes. If desired, add another tablespoon of sauce so that the pork is very juicy and will soak into the bun.

　　

Step 5

To assemble the sandwich, place one of the bun halves on a plate. Pile on the pork, top with about 1/4 cup of green mango slaw and the other bun half, and eat.

　　Cooks' Note

　　This recipe makes about 2 1⁄2 cups of slaw, more than you need for the sandwich, but it’s a great side dish for simple grilled meats, and the flavor improves with a couple of days in the fridge. Or you can add steamed shrimp and baby spinach leaves to the leftovers and eat it as a lunch or dinner salad.

　　Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. Text copyright © 2011 by Joe Yonan; photographs copyright © 2011 by Ed Anderson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Joe Yonan is the food and travel editor at the Washington Post, where he writes the award-winning "Cooking for One" column. Joe's work also earned the Post the 2009 and 2010 James Beard Foundation's award for best food section. He is the former travel editor at the Boston Globe. Visit www.joeyonan.com.