Char Siu Sandwiches with Cucumbersand roasted broccolini
These sandwiches will give your mouth sensory overload (in the best way possible!) with warm slices of pork, creamy Hoisin sauce, and cold / crisp cucumbers.
Smarts: Don't forget to set half the roasted pork aside to use in Wednesday's meal. You can go ahead and chop it into bite-sized pieces so it's ready to be added to the noodle stir-fry.
- Garlic - 6 cloves, crushed
- Pineapple juice (6 oz / 175 mL) - 1 can
- Soy sauce, low-sodium - 1/4 cup
- Oil, cooking - 1/4 cup + 1 Tbsp
- Chinese five spice - 1 tsp
- Pork loin, boneless (enough for 2 nights) - 3 lb (sub pork tenderloin)
- Stock, any type - 3/4 cup (sub water)
- Hoisin sauce - 1/3 cup
- Mayonnaise - 1/4 cup
- Hoisin sauce - 1 Tbsp
- Chili garlic sauce (opt) - 1/2 tsp
- Cucumbers - 8 oz, thinly sliced
- Green onions - 2 stalks, finely chopped, white and green parts combined
- Hamburger buns or hoagie rolls - 4
- Char siu pork (ingredients listed separately) - ~1 1/2 lbs, thinly sliced
- Broccolini - 1 lb, trimmed
- Oil, cooking - 1 Tbsp
- Oil, toasted sesame - 1/2 tsp
- Sesame seeds, white (opt) - 1 tsp
- Lime juice - 1 tsp
- Make marinade - Crush garlic cloves with the palm of your hand. Discard peels. Combine garlic cloves, pineapple juice, soy sauce, oil (first portion for Char Sui), and Chinese five spice. (Can be done up to 5 days ahead)
- Marinate pork - Combine pork with marinade. Turn to coat. Tenderize with a fork. Marinate for at least 30 minutes and up to 2 days. (Can be done 2 days ahead)
- Make Hoisin mayonnaise - Combine mayonnaise, Hoisin sauce (portion for sandwiches), and chili garlic sauce. (Can be done up to 5 days ahead)
- Broccolini - Trim broccolini. (Can be done up to 5 days ahead)
- Cucumbers / Green onions - Prep as directed.
- Heat oven to 375F / 190C.
- Remove pork from marinade (discard marinade). Pat pork dry and season generously with some salt and pepper.
- Heat a large oven-safe skillet with oil (second portion for Char Siu) over medium-high heat. Add pork and sear on all sides until golden brown, 10 to 12 minutes total.
- While pork sears, toss broccolini with oil (portion for broccolini), toasted sesame oil, sesame seeds, and some salt.
- When pork is seared on all sides, remove pan from heat. Pour stock into skillet. Add broccolini to skillet, nestling it around the pork. Spoon Hoisin sauce (portion for pork) over the top of the pork.
- Transfer skillet to the oven and roast until pork is cooked (reaches an internal temperature of 145F / 63C), 20 to 25 minutes. (Note: Cook time will vary depending on thickness. If using pork tenderloin, these are typically much smaller and will cook faster. Start checking pork tenderloin after 12 minutes in the oven. If pork tenderloin finishes before broccolini, remove pork and allow broccolini to continue roasting.)
- Transfer pork to a cutting board and let rest, covered, for 7 minutes.
- Move broccolini to a serving plate. Reserve pan juices from the bottom of the skillet.
- Squeeze lime juice over broccolini.
- Slice pork and drizzle reserved pan juices over the slices. (Remember to reserve half the pork for Wednesday’s meal; if you want to get a head start for Wednesday, go ahead and chop that night's pork into bite-sized pieces.)
- Toast buns.
- Assemble sandwiches by filling buns with Hoisin mayonnaise, green onions, pork slices, and cucumbers. Serve with broccolini on the side.
This meal has 29 reviews
Amazing!!!!!!! Make more mayo!
Great meal! Put this one in my favorites for the family.
This was so delicious! Added to my favorites!
Amazing!! I had some cucumbers soaked in rice vinegar that I used. Everyone wanted seconds.
If i had to choose a meal to eat every day for the rest of my life this one. This is the one. Soooooooooo good!!!
Really tasty! Broccoli was great! The sandwich wasn’t as flavorful as I was expecting, but that may have been due to the thickness of the gluten free bun.