Yields 3#
Ingredients Amount
Trimmed, boned, tied pork butt, brined 4 #
Cut and trimmed in small 3" Diameter roasts. See brine recipe below
Chinese 5 spice powder 1 Tbsp.
Hoisin Sauce 4 oz.
Vietnamese Sambal 6 oz.
Fish Sauce 2 oz.
Method:
1. Prepare Brine and soak pork – submerged – for at least 1 day, up to 3 days.
2. Rub pork with 5 spice powder
3. Combine Hoisin sauce, fish sauce, and sambal
4. Apply sauce combination to pork.
5. Place in plastic bag or other suitable container and marinate, refrigerated, over night.
6. The following day preheat Chinese oven to 325 F, fill drip pan with water and hang pork in oven to roast. Save excess marinade, use it to baste pork every 30 minutes during the roasting process. When basting, check water pan beneath pork in oven, add hot water to pan to prevent it from boiling dry and causing a fire.
7. Roast pork until internal temperature of 155 degrees is reached and flesh is very tender (this may take longer than reaching internal temperature)
8. Allow pork to rest and to cool
9. Allow Pork to become completely cold, just prior to constructing sandwiches slice paper thin. Ask chef for quick demonstration.
BRINE:
Ingredients Amount
Water 1 gallon
Salt 3 oz
Brown Sugar 4 oz
Method:
Combine all ingredients, stir to dissolve solids. Pour over pork, soak overnight, refrigerated.