Char Siu Glazed Pork And Pineapple Buns Recipes

CHAR SIU-GLAZED PORK AND PINEAPPLE BUNS

Steps:

• Make brine: In a large pot, bring 3 1/2 cups water to a boil. Stir in salt, brown sugar, and vanilla. Chill until cool.
• Put pork in a 9- by 13-in. pan and pour on brine. 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 small bowl. Prepare grill for indirect medium heat (350° to 450°; you can hold your hand 5 inches above cooking grate only 5 to 7 seconds). Lay pork over indirect-heat area and cook, covered, until meat reaches 135° on a meat thermometer, 15 to 20 minutes. Using a pastry brush and one bowl of glaze, cover pork with glaze, saving 2 tablespoons for the pineapple. Cook pork (if using charcoal, add 6 to 8 briquets to maintain temperature), turning occasionally, until glaze has caramelized slightly and meat thermometer reaches 145°, 5 to 10 minutes. Transfer pork to a cutting board, tent with foil, and let rest 15 minutes. Lay pineapple slices on direct-heat area of grill, brush with 2 tablespoons reserved glaze, and cook, turning once, until grill marks appear, about 4 minutes 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 teaspoons glaze from second bowl. Serve rolls with remaining glaze for drizzling.

HOISIN-GLAZED CHAR SIU

Steps:

• Cut the pork into 1/2 inch thick slices.
• Combine the marinade ingredients in a large bowl or zip lock bag. Add the pork and turn to coat. Cover and refrigerate for 4 hours or overnight.
• Preheat the oven to 350°F.
• Arrange the pork in a single layer on a rack over a large foil-lined baking sheet. Bake for 30 minutes. Turn the slices over and baste with the hoisin sauce. Continue baking until tender, 20 to 30 minutes, brushing occasionally with the hoisin sauce.