Although these aren’t exactly what you would find in Chinatown, they offer a practical version that comes pretty close. Thinly sliced, Asian-style barbecued pork on mini-Kaiser rolls with crispy cucumber pickles … what’s not to love?
- 2 lb. Pork Loin, “Chef’s Cut”
- 2 Tbsp. Kosher Salt
- 2 Tbsp. Turbinado Sugar
- 1 Tbsp. Canola Oil
- 1/2 cup Onion, small dice
- 6 cloves Garlic, minced
- 2 Tbsp. Oyster Sauce
- 2 Tbsp. Hoisin Sauce
- 1/2 cup Soy Sauce
- 1/2 cup Water
- 3 Persian Cucumbers, thinly sliced
- 2 tsp. Kosher Salt
- 2 tsp. Turbinado Sugar
- 3 Tbsp. Rice Wine Vinegar
- 24 Mint Leaves
- 2 Tbsp. Scallions, thinly sliced
- 12 Rolls
- Trim the pork of any silvery sinew. Mix the salt and sugar together and rub evenly over the entire pork loin. Place the pork in a large ziplock bag – draw out the extra air – and seal tight. Refrigerate overnight.
- In a small sauce pan, sauté the onions in the canola oil until lightly browned. Add the garlic and cook briefly. Add the oyster, hoisin and soy sauces and stir well. Add the water and bring to a simmer. Reduce the mixture over medium heat, down to a BBQ sauce-like consistency. Set aside to cool.
- In a small mixing bowl, combine the cucumbers, salt and sugar and toss well. Set aside for 5 minutes. Toss again and set aside for another 5 minutes. Pour off the liquid that results in the bottom of the bowl, and then add the rice wine vinegar. Toss to coat. Refrigerate until ready to serve.
- To cook the meat, preheat a grill over medium-high heat. (Note: Be sure to brush and wipe the grill clean. Then, to prevent sticking, oil the grill lightly and carefully by putting a little vegetable or canola oil onto a rag or heavily folded paper towels. Run the oil onto the hot, clean grates.
- Place the pork onto the grill and sear on all sides, turning as needed, to create the cross-hatch patterns on top, bottom and sides. Reduce the heat of the grill to medium and move the meat off the direct heat. Brush the pork all over with the Asian BBQ sauce, reserving a little for serving with the pork. Cover the grill and cook until the internal temperature of the pork is approximately 145 degrees when inserted with an instant-read thermometer (time wise, it takes about 25 minutes). Remove the meat from the grill and place on a platter to cool and rest slightly.
- To serve, open the rolls. Slice the meat thinly and place 2 slices onto each of the rolls. Drizzle each with a little of the reserved sauce. Sprinkle with scallions, mint leaf and then add a few slices of the pickled cucumbers to each. Serve immediately.