pork sandwich

Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble

Steamed Bao Buns

plain flour,plus extra for dusting

1½ tbsp caster sugar,plus a pinch

tsp fast-action dried yeast

milk

oil,

tbsp rice vinegar

tsp baking powder

Steamed bao buns

Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.

Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.

Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.

Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.

Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.

Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.

Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun and fill with our <a href="https://www.bbcgoodfood.com/recipes/char-siu-bbq-pork">barbecue pork</a> and <a href="https://www.bbcgoodfood.com/recipes/pickled-carrot-mooli">pickled carrot &amp; mooli</a>. Eat while they’re still warm.

Nothing says comfort food like this easy Fried Pork Tenderloin Sandwich. This breaded pork tenderloin makes an easy 30 minute weeknight meal the family will love.

Fried Pork Tenderloin Sandwich

pork tenderloin

all-purpose flour

cornstarch

paprika

black pepper

salt ((or less, to taste))

dry mustard

buttermilk

canola oil ((or your favorite oil))

tomato slices

lettuce

red onion

Pork tenderloin usually comes in two pieces. Slice each piece of pork crosswise into 4 (or 5) chunks.

Place each piece of pork flat on a cutting board. Start to slice each piece in half, but stop short of doing so, leaving the pork about an inch connected.

Open each piece like a book, and use the flat side of a meat mallet to pound each piece of pork flat to about 1/2&quot; thickness.

Prepare the Pork

In a bowl, mix together the flour, cornstarch and spices. Mix well.

Pour 1 cup of buttermilk into another bowl.

Take a piece of pork tenderloin and dunk it into the buttermilk.

Then place the pork in the flour mixture and turn to coat.

Place the pork on a plate to rest. The pork should rest for 10 minutes before frying. This  helps the coating stay on the pork during cooking.

For the Flour Coating

Heat 1/4 cup oil over medium heat.

When the oil is hot, place the breaded pork in the frying pan and allow it to cook for 3-4 minutes.

Turn the pork to cook on the other side and cook an additional 3-4 minutes or until the internal temperature of the pork reaches 145 degrees Fahrenheit. *The exact timing will depend on how thin you&#x27;ve pounded the pork.*

Remove the pork to a wire rack with paper towels underneath to catch drips.

Fry the Pork

Place  a tomato, lettuce and onion on a burger bun. Add the pork tenderloin. Top with your favorite sandwich sauce. Finish off with the top bun.

Serve immediately.

Make the Sandwiches

This pork sandwich has black beans, chiles and pineapple piled high on ciabatta rolls. The Mexican sandwich recipe makes great game day food!

Mexican Pineapple Pork Sandwich + Video

pork

salt

olive oil

tbsp dried Mexican oregano

tsp cumin

pineapple juice (divided)

guajillo chiles (soaked)

garlic

habanero pepper (stem removed)

ciabatta rolls

oz beans

pineapple

Mexican crema (or sour cream)

cilantro (for garnish)

Heat olive oil in a 6-quart Dutch oven over medium-high heat. Rub salt all over pork shoulder and add to pot. Sear pork on all sides, then remove from pot, discard all but 1 tablespoon of oil from pot and return pork to pot, fat side up.

Add 4 cups of pineapple juice, sprinkle the oregano and cumin over pork fat cap, and simmer covered on low heat for 2 hours. Use 1 cup pineapple juice to baste pork occasionally as it continues to cook 1 more hour, covered.

Remove stems from dried guajillos and shake out excess seeds. Pour hot water over them to cover and allow to soak at least 30 minutes and up to an hour. Remove chiles from water and purée in food processor with garlic, habanero pepper and 1 cup pineapple juice. Set aside.

Remove bone (if any) and use two forks to pull/shred meat in pot. Add red chile sauce and simmer for 1 more hour, uncovered.

Toast ciabatta rolls and spread inside of each with 1/4 cup mashed black beans. Top with shredded pork, pineapple, a drizzle of Mexican Crema and chopped cilantro.

https://content.jwplatform.com/videos/fHxz3sQi.mp4

This slow simmered Pineapple Guajillo Chile Pulled Pork is stuffed in a ciabatta roll layered with mashed black beans, Mexican crema, cilantro & pineapple.

Pineapple Gaujillo Pulled Pork Sandwiches AdThrive.mp4

Sweet teriyaki glazed pork tenderloin slices layered in a Bahn Mi styled sandwich for that extra kick of flavor make this a perfect lunch, party or Game Day favorite. It comes together quickly and with all the fixings laid out, everyone can easily make their own.

Teriyaki Pork Bahn Mi Sandwich

1.15 lb Smithfield Sweet Teriyaki Marinated Fresh Pork Tenderloin

vegetable oil

French Baguette Rolls

mayonnaise

tbsp Sriracha Sauce

Cilantro

Mint

carrot (shredded)

Persian or long English cucumber (thinly sliced)

daikon radish (shredded)

rice wine vinegar

tbsp sugar

tsp salt

Preheat the oven to 450˚F.

In a bowl mix together the vinegar, sugar and salt and microwave for 30 seconds. Stir and let stand at room temperature for 5 minutes. Add the carrot, cucumber and daikon radish, tossing to coat. Set aside.

In another small bowl whisk together the mayonnaise and Sriracha sauce. Set aside.

In a large skillet with an oven proof handle, heat 1 tablespoon of oil over medium heat. Add the tenderloin and cook, turning frequently, until brown on all sides, about 8-10 minutes.

Transfer to the oven and roast for 12 minutes. (See Note 1)

Remove pork from the pan and keep warm. Let rest 5 minutes prior to cutting the tenderloin into thick 1/4” slices.

Slice the rolls lengthwise and gently remove some, but not all, of the soft bread creating a slightly hollow bread boat. Spread the Sriracha mayonnaise on the inside of each roll half. Add several slices of the teriyaki pork tenderloin and top with pickled vegetables, cilantro and mint. Add sliced fresh jalapeños if desired (optional).

Top 4 pork sandwich recipes from across the web

The most viewed pork sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Steamed Bao Buns

Fried Pork Tenderloin Sandwich

Mexican Pineapple Pork Sandwich + V...

Teriyaki Pork Bahn Mi Sandwich

Top 4 pork sandwich recipes from across the web

The most viewed pork sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Steamed Bao Buns

Fried Pork Tenderloin Sandwich

Mexican Pineapple Pork Sandwich + V...

Teriyaki Pork Bahn Mi Sandwich

The most viewed pork sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine