Chinese BBQ Pork Sandwich2014-03-12
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BBQ Pork is one of my favorite cuisines from Hong Kong. It is so succulent, sweet, and crispy. When I realized it could be twisted into the perfect sandwich meat, I was drawn in! This may seem like a lot of steps, but it is so worth it
It came out AMAZING – so I had to share this little experiment with everyone
2 lbs pork shoulder (note: when picking out pork shoulder, go for a cut that has a nice streak of fat through the entire cut.)
1/4 cup hoisin sauce
1/4 cup honey
1/4 cup maltose
3 tbsp dark soy sauce
1 tbsp kecap manis
2 tbsp light/regular soy sauce
2 tsp Chinese five spice powder
1 tsp grounded black pepper
2 cloves of garlic sliced
Đồ Chua (pickled carrots and daikons)
Green onions, sliced
Mayonnaise, store bought or homemade
1) Add everything except for the pork into a saucepan and mix together. Turn the heat on to medium and stir frequently until thickened (about 5 minutes). While sauce is going, slice your pork into strips approximately 1 inch thick.
2) Once the sauce has thickened a bit, place everything into a covered container and give it a good shake to make sure that the marinade covers every inch of the meat.
3) Throw that baby into the fridge and marinate for at least 4 hours, but ideally overnight.
4) Now, while your pork is marinating we can start on making the đồ chua. Start out by cutting your carrots/daikon into thick matchsticks. The ratio of daikon to carrot is 50/50
5) Add it into a bowl along with 2 tsp of sugar and 1 tsp of salt and begin kneading everything by hand. As you knead the carrots/daikon, you will notice that they will start to expel liquid, and consequently become more and more elastic. Stop kneading when you’re able to bend the two ends a stick of daikon or carrot together without it breaking. At this point, discard the liquid and run the vegetables under cold water, patting dry afterwards. In a container large enough to hold your vegetables, create a brine solution consisting of 5 tbsp sugar, 1 cup vinegar, and 3/4 cup water. Mix the solution together, put the vegetables in with it, and let it sit in the fridge for a minimum of 1 hour or overnight along with the pork. These pickled vegetables will keep for about 1 month in the fridge.
6) Now, once the pork has finished marinating preheat the oven to 375 F. Place the pork onto a wire rack that fits into a deeper pan and fill the bottom of the pan with a layer of water.
7) The water will steam the pork as it is cooking and I find that it creates a more tender pork. If you don’t have this set up, you can have a pan of water on a rack underneath your pork or just roast it normally on a foil-lined pan without the water layer. Roast the pork for 15 minutes before flipping it over. At this time brush additional marinade onto the pork and roast for another 15 minutes. Once the 15 minutes is over, preheat your broiler. Brush the pork with marinade one last time but this time also brush the outer layer with additional honey. Broil the pork for about 2-3 minutes or until the outer edges are a bit burnt black.
8) Allow the pork to rest about 5-10 minutes before slicing it. This ensures that your meat doesn’t dry out after slicing. The delicious juices shouldn’t be sitting on your cutting board, it should be enjoyed in your mouth!
9) Slice your baguette in half, length-wise. Toast it in your oven at about 325 F for 3 minutes or so. Also, at this point, bring the remaining marinade to a boil and reduce it down until the consistency of a thick sauce. Prep everything else needed for the sandwich.
10) Slice your pork and assemble the sandwich! Don’t forget to drizzle some char sui sauce over it all when its done!