2 T EACH sesame oil, minced garlic, minced ginger and soy sauce
12 slice of fresh pineapple
24 King's Hawaiian sweet rools
1 c cilantro springs
Instructions
Make brine. IN large pot, bring 3 1/2 c water to a boil. Stir in salt,
brown sugar and vanilla. Chill until cool. Put pork in a 9X13 pan
and pour on bring. Chill at least 3 hours and up to 12.
Make char siu glaze. In a small bowl, mix together ketchup,
hoisin, sesame oil, garlic, ginger, and soy sauce. Pour half the
sauce into another bowl Prepare grill for indirect medium heat
(350 to 450; you can hold your hand 5 in above above cooking
grate only 5-7 seconds) Lay pork over indirect heat area and
cook, covered, until meat reaches 135 on meat thermometer,
approx 15-20 mins.
Using a pastry brush and one bowl of glaze, cover pork with
glaze, saving 2 T for the pineapple. Coo pork (if using charcoal,
add 6-8 briquets to maintain temp) turning occasionally, until
glaze has caramelized slightly and meat thermometer reaches
145, 5 to 10 mins. Transfer pork to a cutting board, tent with
foil, let rest 15 mins
Lay pineapple slices on direct-heat area of grill, brush with 2 T
reserved glaze and cook, turning once, until grill marks appear,
about 4 mins per side. Remove slices from grill and cut in half.
Cut pork into 1/2-in slices. Cut a deep diagonal slit across the
top of each roll. Fill each roll with a piece of pork, half a grilled
pineapple slice, a cilantro sprig, and 1/2 t glaze from second
bowl. Serve rolls with remaining glaze for drizzling.
Originally Submitted
5/24/2009
0 Out of 5 from
0 reviews
You can add this char-siu glazed pork and pineapple buns recipe to your own private DesktopCookbook.
