Here’s a fun sandwich to make: spiced pork and freshly baked pandesal. While we used allspice for this recipe, feel free to use Chinese five-spice for a more authentic char siu flavor.Â
Char Siu Pork Pandesal Recipe
Pair tasty pork with freshly baked pandesal!
Ingredients
Char Siu Pork Pandesal Ingredients
- 4 tablespoons sugar
- 2 teaspoons Salt
- 1 teaspoon ground allspice
- 2 teaspoons paprika
- 1/2 teaspoon ground black pepper
- 2 tablespoon Chinese rice wine
- 2 tablespoons Soy Sauce
- 2 teaspoons sesame oil
- 1 1/2 tablespoons hoisin sauce
- 4 teaspoons brown sugar
- 5 cloves Garlic finely chopped
- 2 tablespoons Oil
- 1 tablespoon cornstarch
- 2 tablespoons honey
- 3/4 kilo pork pigue skin removed
- Pandesal to serve
Instructions
- In a large bowl, mix all ingredients except pork, cornstarch, honey, and pandesal. Transfer half of marinade into a small saucepan, and set aside.
- Slice pork pigue into 4 large chunks. Marinate pork in the sauce, covered, overnight.
- Meanwhile, make char siu sauce: whisk in cornstarch and honey into the saucepan with the reserved marinade until dissolved. Place over medium heat, and bring to a boil, whisking to prevent lumps. Cook until thickened. Remove from heat, and cool. Store in the ref until needed.
- Preheat oven to 400?F.
- Remove pork from marinade. Place pork on a baking sheet, and roast in the oven 40 minutes, or until outside is charred, basting with prepared sauce as needed. Remove from oven, and cool. Transfer pork to a chopping board, and slice pork into thin medallions.
- Place pork into pandesal. Slather with more char siu sauce, and serve. Recipe orginally published in the August 2015 issue of Good Housekeeping Philippines.
Tried this recipe?Let us know how it was!
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