I’ve had many people ask me how to make this sandwich. It’s so good that it’s crazy not to try this recipe.
I used this package of marinade instead of going the long way of making my own marinade from scratch.
I made this last weekend during the fourth celebrations, and I just didn’t have the time or the patience to make the marinade from scratch. But if you have the time, or if you can’t find this marinade, I have included the recipe at the end. Note: You probably won’t find this marinade at City Market, but Mountain Valley Fish and Oyster in Montrose on Willerup Street has an awesome selection of products like this. And if they don’t have it, you can order it from them – they go to Denver twice a week.
I followed the package’s recipe for the pork on the back. Again, if you don’t have this package, make the marinade from the recipe at the bottom.
The day before, take 1 lb of pork shoulder, deboned, and pour 1 pkg of marinade (it says to add 1/2C of water) or make recipe from scratch and pour over it. Marinate overnight or at least 5-6 hrs.
After you’ve marinated, place in preheated oven at 300 for about 1 1/2 hours.
use the pickled radish and carrot mixer from lemongrass skewers recipe
fresh cilantro, scallions (sliver lengthwise thinly)
kirby or english cucumber thinly sliced
mix 2Tbs of mayo and 1Tbs chili pepper
Warm desired lengths of french baguette in oven. Then slather the mayo mixture and add meat and preferred garnishes. My husband likes a little soy sauce on the bread as well. You can add or take away to your liking with this one.
Don’t forget the beer!
Here’s the marinade (adapted from Andrea Nguyen’s “Asian Dumplings” with a few changes) you can make instead of the package from above:
3 cloves of garlic minced
3/4 tsp five spice powder
4tbs hoisin sauce
2tbs rice wine/dry sherry
4tbs soy sauce
1tbs sesame oil
Radmama is a busy mom. In her spare time, she is the mad couponer behind Coupon Madness (Go here, lower left side). She believes that there is a coupon for everything you should ever need, and hasn’t paid full price for something since 1999. Radmama is also San Juan Parent’s primary recipe contributor. She is always looking for the easiest and most satisfying recipes to feed a family of five. Her specialty is Asian cooking, and her challenge in small town life is seeking out all the ingredients that make her recipes so awesome.