Thursday, November 04, 2004

variations on a theme from hog

Just got finished with dinner, which was tasty. I had some leftover frozen pulled pork from a few weeks ago, and I decided to make some Asian-style pulled pork sandwiches in the style of Barbara Tropp's Wonton Burgers. So here was my own take. No salt necessary here, the pulled pork is salty enough, especially with the added soy sauce.

Spicy Asian Pulled Pork Sandwich
Makes 4 Sandwiches

2 cups leftover cooked pulled pork
1/4 cup green onions, chopped
2 tbsp fresh ginger, finely minced
3 tbsp garlic, finely minced
1/4 cup soy sauce
4 tbsp hoisin sauce
4 tbsp Serrano-Lemongrass vinegar (or unseasonsed rice vinegar)
1 tbsp hot chili oil
1 tbsp olive oil
1 tsp sesame oil
1/4 cup chicken stock, preferably homemade
Optional: 1 tbsp dry sherry or chinese rice wine

4 french bread rolls (preferred) or hamburger buns
2 large carrots, sliced at a diagonal to produce large chips

Heat olive oil and chili oil in skillet over medium-high heat. Stir fry green onions, ginger, and garlic for 30 seconds. Add pulled pork and heat through, about 3-5 minutes. Combine sesame oil, vinegar, chicken stock and optional wine and add to pork mixture. Heat mixture through 1-2 minutes, stirring. Remove from heat, and serve pork on warm french bread rolls with fresh carrot chips.

Yum! There were no leftovers tonight. My girl liked them too, and she can be picky!

Serrano-Lemongrass Vinegar (from Barbara Tropp's China Moon Cookbook)
3 c Rice Vinegar; see note
1/2 c Ginger; see note
1 lg stalk fresh lemongrass; see note
6 Serrano chilies; see note

A: Japanese Unseasoned Rice vinegar, Marukan with the green label or Mitsukan.
B: Ginger, quarter-size thin coins, smashed.
C: Lemon grass, pounded, then cut into finger lengths, 3 inches. Easiest just to smash lemongrass with the butt-end of a knife.
D: Green or Red Serranos, tipped and halved

Combine all of the ingredients in a non-aluminum pot, then bring to a simmer over moderate heat. Remove the pot from the heat and let stand until cool.

Store the mixture in a clean glass jar. If you wish, you may strain out the solids before storing, but do not press down on them while doing so. Another alternative is to leave only the chilies in the jar for color. The vinegar may cloud, but its flavor will not be affected.

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