Serves 6
120 min
Chinese BBQ Pork Banh Mi Sandwiches
Recipe GLPR76507969a66a0b
Tender marinated pork shoulder strips glazed with a savory-sweet blend of hoisin, honey, and soy sauce, infused with five-spice and toasted sesame oil. Grilled until caramelized and served as a Vietnamese-inspired banh mi sandwich with your favorite toppings. This home-cooked version delivers restaurant-quality char and flavor in under two hours.
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Ingredients
2 medium garlic cloves, finely minced
½ tsp Chinese five-spice powder
½ tsp sugar
3 Tbsp hoisin sauce
2 Tbsp honey
2 Tbsp ketchup
2½ Tbsp soy sauce
2 tsp toasted sesame oil
1½ lb boneless pork shoulder, cut into strips approximately 2 inches thick and 6 inches long
canola oil, for grilling
Directions
In a small bowl, combine the minced garlic, five-spice powder, sugar, hoisin sauce, honey, ketchup, soy sauce, and toasted sesame oil. Whisk together until the sugar dissolves and the mixture is smooth and well combined.
Pat the pork shoulder strips dry with paper towels. Place them in a large shallow dish or resealable bag.
Pour the marinade over the pork strips, making sure each piece is evenly coated. Turn and rub the marinade into the meat. Cover the dish or seal the bag and refrigerate for at least 1 hour, preferably 2 hours, to allow the flavors to penetrate.
Remove the pork from the refrigerator about 15 minutes before grilling to bring it closer to room temperature.
Heat a grill or grill pan to medium-high heat. Lightly brush the grate or pan with canola oil to prevent sticking.
Working in batches to avoid overcrowding, place the marinated pork strips on the hot grill. Grill for 4–5 minutes per side, until the internal temperature reaches 145°F and the exterior is charred and caramelized with a dark, sticky glaze.
Transfer the grilled pork to a cutting board and let rest for a few minutes. Slice into bite-sized pieces if desired, or serve whole strips on banh mi rolls with pickled vegetables, cilantro, and your choice of mayo or other condiments.
