Hunan Pork Dish Review - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Hunan Pork Dish Review (/showthread.php?tid=142925) |
Hunan Pork Dish Review - cjs - 10-29-2012 I have a recipe for "Open-Face Hunan Pork Sandwich" It's a take off from a C@H recipe. Saturday, I roasted a 9 oz. pork piece with just Good Sh*t (hotel seasoning: kosher salt, white pepper and garlic powder), for some easy dinner this week. I sliced it up and used it in the above sandwich sauce and served over rice - it was just delicious - better than with the sandwich, I think. For those who have it, this recipe is in the Leftover book, page 56. For those who don't have the book, here is the recipe... Open-Face Hunan Pork Sandwich Making use of leftover pork, ham, and bread While this is a wonderful sandwich, we also love the pork and sauce over rice, noodles and mashed potatoes ~ I think my husband would top a cookie with it. The sandwich is a take off of a recipe from my favorite magazine, Cuisine at Home. Sauce: 1/2 cup Hoisin sauce 1/4 cup honey 2 Tablespoons ketchup 2 Tablespoons chili garlic sauce 2 Tablespoons rice vinegar ------- 2 Tablespoons minced fresh ginger 2 Tablespoons vegetable oil 3/4 lb. julienned or thinly sliced pieces of leftover pork Salt and pepper to taste Sandwich: 4 slices of crusty bread, cut about 1-inch thick 1 Tablespoon butter, softened Shredded lettuce 1/2 cup chopped green onions Preheat oven to 450°F. Combine in a small bowl the Hoisin sauce, honey, ketchup, garlic sauce and rice vinegar; set aside. In a non-stick skillet, over medium-low heat, sauté the ginger in oil for 1 minute until it is fragrant; add the pork along with Hoisin sauce mixture. Season with salt and pepper to taste. Cook just until heated through. Butter one side of each slice of bread; place on a baking sheet and brown in a 450° F. oven until nicely browned. On four plates start layering with the slice of toast; divide the sliced pork between the plates; top with the shredded lettuce and the green onions. Drizzle any remaining sauce over the sandwich. Makes 4 servings. ------------ I made the sauce with this change: I only had 1 Tablespoon of Garlic Chili Sauce, so added 1 tsp. Sriracha to the sauce and it made just the right heat for us. After my ginger had been sauteed for 1 minute, I added the sauce and it just poured into the pan perfectly. Almost looked like a chocolae pie couldn't pass up a picture of it. I had planned on garnishing the dish with the lettuce and green onions, but darn, forgot. I had some sauce left, so just guess what I'm going to add it to - a PIZZA! I think drizzled over a pork and ________, ________ pizza would really jazz it up. Have a batch of sourdough pizza dough going to give it a try. Re: Hunan Pork Dish Review - Trixxee - 10-29-2012 Doesn't that look awesome! Yum. Re: Hunan Pork Dish Review - Harborwitch - 10-29-2012 Jean that looks amazing. I think that's on the menu for this week. Hunan pork, chiles, scallions, and . . . ? Re: Hunan Pork Dish Review - Gourmet_Mom - 10-29-2012 That sauce sounds AWESOME! I'd add green onions and shredded lettuce coming out of the oven, but I'm stumped on a cheese? Fontina or Gruyere? Re: Hunan Pork Dish Review - labradors - 10-29-2012 Yeah, Jean. I have noticed that a number of recipes originally intended as sandwiches are a lot better NOT as sandwiches. The bread seems to muffle all the great flavour. Daphne, I know what you mean. Asian cooking just doesn't use cheese that way, so it's difficult to find a cheese that would work well. The Asian flavours just don't match up with most cheese very well. Maybe a good, thick Greek yogurt (but not TOO much of it) would work, instead. |