Beijing-style Roast Pork Sandwich

Ingredients

In this Beijing-style adaptation, the traditional Cuban sandwich is transformed by incorporating Beijing flavors and ingredients. The roast pork is marinated with soy sauce, ginger, and Chinese five-spice powder, giving it a distinct Beijing taste. The pickled daikon and carrots add a refreshing crunch, while the hoisin sauce provides a tangy and savory element. The use of crusty bread remains consistent with the original Cuban sandwich, but the overall flavor profile is enhanced with Beijing-inspired ingredients. We alse have the original recipe for Cuban Sandwich, so you can check it out.

• 500g (1.1 lb) pork shoulder 500g (1.1 lb) pork shoulder
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 4 crusty bread rolls 4 crusty bread rolls
• 1 cup pickled daikon and carrots 1 cup pickled daikon and carrots
• Fresh cilantro leaves Fresh cilantro leaves
• 4 tablespoons hoisin sauce 4 tablespoons hoisin sauce

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 55g, 10g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the soy sauce, grated ginger, and Chinese five-spice powder.
3. 3.
   Place the pork shoulder in a roasting pan and rub the marinade all over the meat.
4. 4.
   Roast the pork in the preheated oven for 2-3 hours, or until it is tender and easily shreds with a fork.
5. 5.
   Remove the pork from the oven and let it rest for 10 minutes. Then, thinly slice the pork.
6. 6.
   Slice the crusty bread rolls in half and spread hoisin sauce on both sides.
7. 7.
   Layer the sliced roast pork, pickled daikon and carrots, and fresh cilantro leaves on the bottom half of each roll.
8. 8.
   Close the sandwiches and press them in a sandwich press or grill pan until the bread is crispy and the ingredients are heated through.
9. 9.
   Serve the Beijing-style Roast Pork Sandwiches warm.

Treat your ingredients with care...

• Pork shoulder — Slow cooking the pork shoulder will result in tender and flavorful meat. Make sure to marinate it for at least 2 hours before roasting.
• Pickled daikon and carrots — If you can't find pre-made pickled daikon and carrots, you can make your own by pickling thinly sliced daikon radish and carrots in a mixture of rice vinegar, sugar, and salt for a few hours.

Tips & Tricks

• For an extra layer of flavor, you can add a thin slice of cucumber or some sliced scallions to the sandwich.
• If you prefer a spicier kick, you can add a few drops of chili oil or Sriracha sauce to the hoisin sauce.
• Make sure to press the sandwiches firmly while grilling to achieve a crispy exterior and to help the flavors meld together.

Serving advice

Serve the Beijing-style Roast Pork Sandwiches warm, either as a standalone meal or accompanied by a side dish or soup.

Presentation advice

To enhance the presentation, you can cut the sandwiches into halves or quarters and serve them on a platter. Garnish with a sprig of fresh cilantro for an added touch of color.