Pulled pork with an Asian twist
Char siu is the main flavor in a Chinese pulled pork sandwich.
We've been guilty of it many times. Guilty of staring through the windows of Chinese BBQ's with our mouths watering at the red, glistening, long pieces of barbecue pork hanging by the dozens – watching each droplet of pork fat fall, as if in slow motion, from their charred tips. We would subconsciously lick our lips as the scents of five spice, soy sauce, hoisin, and charred pork fat reached our noses. And it's these primary flavors along with the sweetness of maltose that gives it that unmistakable sheen and makes char siu pork so tantalizing to the senses.Skip to next paragraph
A couple that cooks together stays together, says Hong and Kim Pham. They love to cook and believe good food not only brings people together, but also strengthens bonds and forges wonderful memories. Hong and Kim specialize in Asian, specifically Vietnamese cuisine, and love to share not only our food but also their culture.
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The image of Char siu (also called cha siu, char sieu, or chashao) pork hanging in the windows of small Chinese BBQ's can be seen across America and is synonymous with Chinese style barbecue. Char siu pork can be enjoyed in a variety of ways including in a bun (char siu bao) on dum sum carts, in noodle soups such as in egg noodles or ramen noodles, or simply over plain jasmine rice.
A few weeks ago, we catered a baby shower and to feed a large crowd of 40, we decided to use char siu as the main flavoring agent for a slow cooker pulled pork and paired it with a clean and crisp Vietnamese cabbage slaw. We made about 9 feet of char siu pulled pork banh mi (3 full length baguettes) along with a 5 lbs of pork shoulder and not a single trace was left.
The char siu seasoning is not that complicated and in fact, quite easy to make at home using Metlting Wok or Rasa Malaysia's recipes. Or you can buy store bought char siu sauce – Lee Kum Kee brand is a good option. We've adapted the recipe for a more managable 3 lbs. of pork, but feel free to adjust accordingly.
Char siu pulled pork banh mi with Vietnamese slaw
- 3 lb. pork shoulder
- kosher salt
- fresh cracked pepper
- 1 large yellow onion, peeled and cut in 1/4 inch rings
- 1 1/2 cup char siu sauce (we made our own using recipes above)