Prep 4 hrs
Cook 10 mins
Adapted from recipe made by Curtis Stone on NBC Today Show. Preparation time includes time to marinate the pork. Sriracha hot sauce is a thicker hot sauce as opposed to Tabasco sauce. You can find it in the Asian section of most large grocery stores. Note: I have made these sandwiches a few times and you can also you boneless pork chops, fat removed and each boneless chop cut into several super thin fillets. Once filleted, use a meat mallet to tenderize each fillet and to flatten further.
- 1 1⁄4 cups packed fresh cilantro leaves
- 3⁄4 cup packed golden brown sugar
- 1⁄2 cup soy sauce
- 3 large shallots, diced
- 5 garlic cloves, peeled
- 1 tablespoon freshly grated lime zest (1-3 limes depending on size)
- 1⁄4 cup freshly squeezed lime juice (1-3 limes depending on size & juiciness)
- 1 teaspoon hot sauce (Sriracha Thai hot sauce is recommended)
- 1 cup olive oil
- 1 1⁄2 cups cilantro lime marinade (half of recipe above)
- 2 lbs boneless pork loin, fat removed
- 1⁄4 cup butter, at room temperature
- 4 sandwich buns, split (poppy seed, onion or kaiser rolls, use buns or rolls fresh from the bakery)
- 1 1⁄2 cups cilantro lime marinade (remaining half from recipe above)
- Coleslaw (use your favorite recipe that will complement the flavor of the cilantro-lime pork)
- To marinate the pork:.
- Blend cilantro, brown sugar, soy sauce, shallots, garlic, lime peel and juice, and hot sauce in a food processor until nearly smooth. With the machine running, gradually blend in the oil. (Makes 3 1/2 cups; use half for marinade and reserve other half for prepared sandwiches).
- Cut the pork loin crosswise into 1/3-inch-thick slices (about 20 slices total). Place the sliced pork loin in a large resealable plastic bag. Add 1 1/2 cups of the marinade and turn the pork slices to coat it all over with the marinade. Twist bag to remove air then seal the bag and refrigerate for 4 hours. Cover the remaining marinade separately and refrigerate.
- To prepare the sandwiches:.
- Prepare the barbecue for medium-high heat. Working in batches, grill the pork slices until just cooked through and still moist and juicy, about 1 1/2 minutes per side. Discard the used marinade. Transfer the pork slices to a large clean platter (do not pile up the slices too much or they will overcook).
- Spread the butter over the cut sides of the buns and grill the buns, buttered side down, until they are toasted, about 1 minute.
- Pile the pork slices (about 5 slices per bun) on the bun bottoms. Drizzle a spoonful of the remaining unused marinade over the pork. Top with the coleslaw then the bun tops and serve immediately.
I made this for a bbq party that we had at our house. HUGE hit. Everyone was raving. The only thing I did different from the recipe was I just marinaded and bbq'd the pork loin whole instead of cutting it into 20 pieces and bbq-ing little medallions of pork. So we cooked it up whole and then sliced it and topped with the marinade sauce and my own non-creamy cole slaw. DELICIOUS.
In honor of a sensitive tongue, we left out the hot sauce. Otherwise made as directed, grilled over charcoal. Lime comes through but doesn't boss the other flavors around. TDF. Simply outstanding. Made for PRMR and thoroughly enjoyed.