From the Kitchen of: Malia Xiong '18

Category: Main Course

6 (9-10") French hoagie buns
1 lb. pork butt roast
1 (2.5 oz.) pack Chinese Barbecue Char Siu Mix
1 (12 oz.) Vi Huong pork meatloaf, thawed, thinly sliced
2 carrots (medium-size), shredded/julienned
1/2 lb. daikon radish (optional)
1 T salt
2/3 c rice vinegar
1/3 c water
2 T sugar
1 English cucumber, thinly sliced
1 bundle cilantro, chopped
1 jalapeno, thinly sliced (optional)
1/2 stick butter, room temperature (optional)
3 c mayo (Kewpie/Hellmann's Brand)

PORK: Marinade pork with Char Siu Mix (follow according to package) overnight or for 4-6 hours. Place meat and marinade in a zip lock bag or container of choice. Once marinated, place on baking sheet and cover the pan tightly with foil. Place the pan on the bottom of the oven. Bake at 400 F for 1 hour, covered. Pour out any pork juice/fat and broil on high heat for about 30 minutes, uncovered. Flip the meat and cook until there's a nice crisp (slightly
dark) color on both sides. Let the pork rest for about 10 minutes before slicing, this prevents the meat from getting tough. Slice into thinly strips (almost deli-style like).

 

CARROTS & RADISH: As you're waiting for the pork to cook, start pickling your carrots and/or radish. Clean and shred/julienne your carrots/radish into desirable lengths (roughly 3-5 inches long). Sprinkle 1 T salt to draw out the water from the carrots. Let sit for 5-10 minutes until it softens. Rinse out with water and let it soak in cold water for 5 minutes to draw out the excess salt. Rinse again and strain. Warm up water and vinegar in a microwaveable container for 30 seconds and stir in sugar. Add carrots/radish and cover container. Place in fridge until ready to use.

 

GREENS: Next, clean and rinse your cilantro, cucumber, and jalapeno. Roughly chop cilantro into 1-2 inch lengths. Slice cucumber into thin slices (or desirable pieces to fit the subs). Thinly slice the jalapeno (be sure to wear gloves or hold the stem to prevent the spicy oil from getting onto your hands).

 

PORK MEATLOAF: Meatloaf should be thawed and ready to eat. Take off plastic wrapping, rinse, and cut into thin strips (almost deli-like style).

 

BUNS: Once your pork is cooked, prepare your buns. Open the buns wide open so you can toast the insides. Feel free to butter the buns before toasting. Place on a baking sheet and toast for 2-5 minutes or until slightly golden. Toasting is optional, but I prefer may bread a bit toasty for that extra crunch.

 

ASSEMBLE: Spread about 1/2 c mayo on each sub. Sprinkle cilantro on the top side of the bun. Arrange the pork slices on the bottom side of the bun. Layer cucumber slices on top of meat. Add the carrots/radish and then the jalapeno slices.