RPG SANDWICH
YIELD
6
ServingsIngredients
- Pork Stock
15 cups water
1 ¼ cups Kikkoman® Gluten-Free Tamari Soy Sauce
1 ¼ cups diced red delicious apple (skin on)
1 cup garlic cloves, roughly chopped (about 3 heads)
1 cup diced, peeled ginger
2 ½ pounds boneless pork shoulder
1 large yellow onion, roughly diced
Garlic Ginger Puree½ cup minced garlic
½ cup minced ginger
RPG Pork Sauce¾ cup Kikkoman® Sweet Chili Sauce
6 tablespoons Kikkoman® Gluten-Free Orange Sauce
2 tablespoons Sambal Oelek
2 tablespoons fresh squeezed lemon juice
Garlic Hoisin Mayo1 cup mayo
1 tablespoon hoisin
1 tablespoon Garlic Ginger Puree
Sandwich6 sweet French rolls, halved horizontally
Snipped fresh chives
Dill sprigs
Thinly sliced cucumber
Pickle slices
6 ounces pulled pork from pork stock recipe
Directions
- To prepare stock, place water, soy sauce, apple, garlic, ginger, pork and onion in a large heavy-bottomed stockpot (at least 6 quarts) and bring to a boil over high heat. Reduce heat to medium-low and simmer until reduced by half, about 2½ to 3 hours. You should have 9 cups of stock and pork should be fork tender. Remove pork and separate into 6-oz. sliced or large shredded portions.
- Remove solids from broth with a strainer and discard. Transfer broth to a clean pot and keep warm.
- To prepare garlic ginger puree, process all ingredients in blender until smooth.
- To prepare pork sauce, stir together all ingredients in a medium bowl. Warm and char lightly with a butane torch.
- To prepare garlic hoisin mayo, stir together all ingredients in a medium bowl.
- To assemble sandwiches, place 2 tablespoons of pork sauce onto each roll bottom. Top with chives, dill, cucumber and pickles, then top with 6 oz. of warmed pork. Spoon 2 tablespoons garlic hoisin mayo on roll tops and close sandwiches.
Notes
- Recipe created in partnership with Erik Bruner-Yang of Maketto.
