Chinese roasted pork on garlic bread
This started with an article in the New York Times about this sandwich:
1 tbsp. sugar
1 tsp. salt
1/4 tsp. five spice
1/4 tsp. white pepper
1 tbsp. rice wine
1 tbsp. soy sauce
1 tbsp. hoisin sauce (substituted oyster sauce)
1 tbsp. fermented bean curd
2 cloves garlic
I only made 8.2 oz. of pork roast (two servings). There's enough marinade for a lot more pork! Vacuum sealed and refrigerated overnight.
I removed the pork from the marinade and removed any loose bits of garlic. Put on a rack in a small roasting pan over 12 oz. water and roasted for 40 minutes at 450°F.
Done! The actual recipe calls for coating it with more marinade with added honey, but I didn't want it quite that sweet. It's also why mine is less red than it traditionally would be.
I cut the center out of my bread to make it less bready. This isn't quite the right bread, it's more French than Italian but it worked out fine.
Thinly sliced 3.3 oz. of roasted pork (half the amount above) and warmed it briefly in the microwave as it was at refrigerator temperature.
Serve with Chinese hot mustard and duck sauce. I like the two together; instead of dipping sauce I might just spread it on either side of the garlic bread next time.
It was delicious!