Wednesday, September 16, 2009
Pulled Pork Cha Siu Bao Sandwich of Porky Doom
Lest you think I am being original here, I totally was inspired by a posting on This Is Why You're Fat for this one. By the way, thisiswhyyourefat.com is coming out with a book shortly and early indications are that my recipe for the White Castle Breakfast Bake might be in there, I will let you know. Anyway, the idea of using a Cha Siu Bao as a bun for a tasty sandwich was absolute genius to my sensibilities and I had to give it a go. I started with some beautiful, hamburger roll sized, steamed buns that I picked up at the Asian Supermarket.
The following picture illustrates that these buns were already filled with porky goodness before I got at them with my own machinations.
Inside of the sliced pork bun I first put some leftover Dinosaur BBQ pulled pork that I had on hand. To top this off I decided to roast up some slices of pork belly.
I baked the belly off at 375 deg. in the oven until it was good and crisp. When it was slightly cooled I slathered it with some ready made Cha Siu sauce.
The crisp slices of belly went on top of the pulled pork on top of the steamed pork bun.
Oh boy, tucking into one of these bad boys was like biting into little puffy pieces of heaven. The contrast of fluffy steamed bun, crispy pork belly , and meaty pulled pork pork with all of the sweet/tangy flavors of the various sauces was delicious. The experience was like eating a pretty plausible faux burger. The bao are kind of like hamburger buns, the cha siu belly is like bacon, and the pulled pork acts as the de facto meaty center. I thoroughly enjoyed this experiment, in fact, I have some mini steamed buns in the freezer and I think a tiny version of this would make a divine appetizer. I am going to try it out on friends at the very next gathering I attend.