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  • 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 Puree
  • ½ cup minced garlic

  • ½ cup minced ginger

  • RPG Pork Sauce
  • ¾ cup Kikkoman® Sweet Chili Sauce

  • 6 tablespoons Kikkoman® Gluten-Free Orange Sauce

  • 2 tablespoons Sambal Oelek

  • 2 tablespoons fresh squeezed lemon juice

  • Garlic Hoisin Mayo
  • 1 cup mayo

  • 1 tablespoon hoisin

  • 1 tablespoon Garlic Ginger Puree

  • Sandwich
  • 6 sweet French rolls, halved horizontally

  • Snipped fresh chives

  • Dill sprigs

  • Thinly sliced cucumber

  • Pickle slices

  • 6 ounces pulled pork from pork stock recipe


  • 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.


  • Recipe created in partnership with Erik Bruner-Yang of Maketto.

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