Try this Chinese pork sandwich recipe, or contribute your own.
Suggest a better descriptionCut the pork into 1-by-4-inch pieces (each about the size of a stick of butter).
Make the marinade: In a large bowl, whisk together the honey, soy sauce, wine, hoisin sauce, oyster sauce, five-spice powder and, if using, the bean curd and its liquid. Add the pork, and mix thoroughly, then cover, and refrigerate for a few hours or up to 1 day.
When you’re ready to cook the pork, heat the oven to its highest temperature (not the broil setting). Line a large sheet pan with aluminum foil, and put a metal rack on top. Take the pork out of the marinade, and place it on the rack in an even layer. Reserve remaining marinade.
Slide the pan into the top third of the oven, and roast for 20 minutes. Turn the pieces, and roast until each piece is deeply caramelized on all sides and fall-apart tender, another 20 to 25 minutes, basting with the remaining marinade. (If the pork isn’t as caramelized as you’d like, turn on the broiler to crisp the meat’s exterior, 1 to 2 minutes.)
Turn off the oven, and transfer pork to a cutting board. Let the pork rest for 10 minutes, then slice about half the pieces lengthwise into thin strips about the size of thick-cut bacon. (Reserve the uncut pieces for future use, over rice, in stir-fries, etc.)
Make the garlic bread: Mash together the butter and garlic, and then spread across the sliced sides of the rolls or bread. Place bread directly onto middle rack in the still-hot oven to toast for 3 to 5 minutes. While your bread is toasting, prepare your homemade duck sauce by stirring together the apricot jam with vinegar, to taste.
Assemble the sandwiches: Spread mustard on one side of toasted bread, then duck sauce on the other. Add the sliced roast pork, garnish heavily with sliced scallions and serve.
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Serving Size: 1 (1084g) | ||
Recipe Makes: 1 | ||
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Calories: 550 | ||
Calories from Fat: 425 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.2g | 63 % | |
Saturated Fat 29.4g | 147 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 123.1mg | 38 % | |
Sodium 3361.7mg | 116 % | |
Potassium 157.5mg | 4 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 18.6g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 550
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