Char Siu–glazed Pork and Pineapple Buns
- Ready In:
- 4hrs 15mins
- 1⁄4 cup kosher salt
- 1⁄4 cup packed light brown sugar
- 1 tablespoon vanilla, extract*
- 2 pork tenderloin (about 1 lb. each)
- 1⁄2 cup ketchup
- 1⁄2 cup hoisin sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2 tablespoons low sodium soy sauce
- 12 slices of peeled and cored fresh pineapple
- 24 king's hawaiian sweet rolls or 24 other small soft rolls, warmed on the grill if you like
- 1 cup fresh cilantro stem
- 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.
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This was very good, although a wee bit on the salty side. It is very important to make sure that you have pork that is not already treated. ( I used organic pork with no additives ). I marinated it for 6 hours, next time I will cut it down a bit ( 3 hours ) and maybe that will cut the salt a bit. The directions were excellent - the pork came out very tender and juicy with a nice flavor. The buns , pineapple and cilantro really complimented the pork. We enjoyed it and I will definitely make again.
RECIPE SUBMITTED BY
I work in health care and love to cook. My mother is from France. I take after her, however with working long hours I like fast simple recipes Monday-Friday. On the weekend Icook those extra special dinners.