What is a Chine end pork roast?

Pork Chine is a squarish area across the backbone between the shoulder blades that holds tender meat . It may or may not come attached to a rack of pork (pork loin), Often, it is trimmed off to allow easier carving at the table. It is always cut off when making a crown roast of pork, to allow t. Likes 1.

What is an RPG sandwich?

Standing for Roast Pork and Garlic bread , the RPG is a heart-stopper of a sandwich from the Catskill Mountains, a couple of hours drive north of New York City.

Why is Chinese roast pork red?

The red hue on the pork comes from the sticky, crave-able barbecue sauce in which it's marinaded before roasting . Often, this deep crimson hue comes from a combination of Hoisin sauce, ketchup, soy sauce, and fermented red bean curd (aka fermented tofu, bean cheese, or tofu cheese).

What cut of pork is Chine?

Stuffed chine is a traditional dish of salt pork filled with herbs, typically parsley, associated with the English county of Lincolnshire. The neck chine, a cut of a pig taken from between the shoulder blades , is preserved in brine.

What liquid should I cook pork in?

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily. Here's the thing about slow cooker pork: You can't rush it.

Why do Chinese boil pork before cooking?

Boil the pork belly for about 5 minutes. This will remove a lot of the impurities from the pork and you will see a film of scum on the surface . Remove the pork belly and allow to cook on a plate or rack.

Do you rinse pork belly before cooking?

Washing beef, pork, lamb, or veal before cooking it is not recommended . Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

What is a godfather sandwich?

The Godfather. Great sandwiches are not born great — they are built great. Layered with Capicola ham, Genoa salami, and soft provolone cheese , The Godfather will send the traditions of Italy flowing through your veins after the very first bite. With such a great sandwich comes great responsibility.

What is a Ryan sandwich?

Place bacon on bread. Place ham on bread. Place turkey on bread. Place cheese on bread . Eat and enjoy.

What is a baseball sandwich?

Baseball Sandwiches Recipe Simply cut Sara Lee Bread into circular shapes and fill with peanut butter, thinly sliced and skinned apples, sliced strawberries and strawberry jam . And use your apple skins to create the lace design on top. Home run!

What does Chine mean in meat?

Definition of 'chine' 1. the backbone; spine . 2. a cut of meat containing part of the backbone. 3.

What does it mean to Chine meat?

/tʃaɪn/ uk. /tʃaɪn/ to remove the backbone from a cut of meat : Ask your butcher to chine and trim the racks. I serve leeks alongside a chined loin of pork.

What cut of pork roast is the most tender?

What it is: If you're really into pork chops, pork tenderloin is the cut of meat to know. Cut from the loin, this is the most tender cut of pork. It takes on added flavors from marinades, rubs, and spices with ease.

Chinese Roast Pork on Garlic Bread Recipe (2024)

By Sam Sifton

Chinese Roast Pork on Garlic Bread Recipe (1)

Total Time: 1¼ hours, plus marinating
Rating: 4(379)
Notes: Read community notes

Chinese roast pork on garlic bread is one of the great New York sandwiches, a taste of the highest peaks of Catskills cuisine: thinly sliced, Cantonese-style char siu married to Italian-American garlic bread beneath a veil of sweet-sticky duck sauce. It’s been around since the 1950s, a favorite of the summertime borscht belt crowd. You can make the sandwich with store-bought char siu if you like, but I prefer the homemade variety because I can make it with fancy pork from the farmers’ market. It’s also juicier and more flavorful. Then, layer the meat onto garlic bread, and add a drizzle of duck sauce – for that, I use leftover packets from Chinese takeout orders or make my own with apricot preserves cut through with vinegar. Some people add a slash of hot mustard; others fresh pickles, or coleslaw. “It’s the ultimate assimilation crossover food,” the food writer and erstwhile restaurant critic Arthur Schwartz told me. “That sandwich is a symbol of acculturation.”

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Ingredients

Yield:4 sandwiches

For the Roast Pork

2pounds boneless pork shoulder or butt
¼cup honey
3tablespoons low-sodium soy sauce
2tablespoons Shaoxing wine, dry sherry or sake
2tablespoons hoisin sauce
1tablespoon oyster sauce
1teaspoon five-spice powder
2jarred red fermented bean curd cubes, plus 1 tablespoon of the liquid from the jar (optional)

For the Garlic Bread

4tablespoons unsalted butter, softened
8garlic cloves, peeled and minced
4large sub rolls, not too crusty or firm, or Italian- or French-style bread, cut into 4 (6-to-8-inch) sections, split lengthwise
½cup apricot jam
Red- or white-wine vinegar, to taste
Chinese mustard, for serving
1bunch scallions, trimmed and sliced on an angle (about 1 cup), for serving

Ingredient Substitution Guide

Nutritional analysis per serving (16 servings)

279 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 15 grams protein; 298 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step
1
Cut the pork into 1-by-4-inch pieces (each about the size of a stick of butter).
Step
2
Make the marinade: In a large bowl, whisk together the honey, soy sauce, wine, hoisin sauce, oyster sauce, five-spice powder and, if using, the bean curd and its liquid. Add the pork, and mix thoroughly, then cover, and refrigerate for a few hours or up to 1 day.
Step
3
When you’re ready to cook the pork, heat the oven to its highest temperature (not the broil setting). Line a large sheet pan with aluminum foil, and put a metal rack on top. Take the pork out of the marinade, and place it on the rack in an even layer. Reserve remaining marinade.
See Also
Chinese Sausage Fried Rice (Lop Cheung Chow Fan): A 20-Minute Recipe 15 Best Green Bean Recipes Cheater’s Turkey Stock Recipe Italian Dressing Recipe
Step
4
Slide the pan into the top third of the oven, and roast for 20 minutes. Turn the pieces, and roast until each piece is deeply caramelized on all sides and fall-apart tender, another 20 to 25 minutes, basting with the remaining marinade. (If the pork isn’t as caramelized as you’d like, turn on the broiler to crisp the meat’s exterior, 1 to 2 minutes.)
Step
5
Turn off the oven, and transfer pork to a cutting board. Let the pork rest for 10 minutes, then slice about half the pieces lengthwise into thin strips about the size of thick-cut bacon. (Reserve the uncut pieces for future use, over rice, in stir-fries, etc.)
Step
6
Make the garlic bread: Mash together the butter and garlic, and then spread across the sliced sides of the rolls or bread. Place bread directly onto middle rack in the still-hot oven to toast for 3 to 5 minutes. While your bread is toasting, prepare your homemade duck sauce by stirring together the apricot jam with vinegar, to taste.
Step
7
Assemble the sandwiches: Spread mustard on one side of toasted bread, then duck sauce on the other. Add the sliced roast pork, garnish heavily with sliced scallions and serve.

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Private Notes

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Cooking Notes

Jeff Goldner4 years ago

The rumors that Herbie's was "first" are just not true. Singer's in Liberty (my family's restaurant) served this sandwich long before. For the garlic bread, never butter. We always had minced garlic in oil ready to go. Spread on the "club" bread, under the broiler for maybe a minute. Use bigger pieces of pork, we always used char siu butt, sliced thin by machine, then dipped in master sauce. Sauteed onions. Duck sauce and mustard were always on the table (or in packets, which are gross now).

dona4 years ago

@jeff goldner Hi Jeff- my family had Eddies Antique Jewelers across the street! we loved the mix of Jewish deli and Chinese foods. Alma the waitress was always there(in fact we visited her at the local nursing home where my grandmother ended up!)And the Boston cream Pie!- the standard for all others my whole life! thank you for having such a wonderful restaurant. Singers & Katz's bakery fed us very well all the years I grew up in South Fallsburg while my mother worked at her parents shop.

Anne4 years ago

One thing I always do when using marinades is that I cook the marinade on the stove until I have cooked out any bacteria from the raw pork. Then, I use it to baste. Be safe folks!

Adele4 years ago

I found that using raw garlic can leave a lingering and unpleasant after taste. If you use roasted garlic, you still get the taste of garlic but also a better consistency for spreading it over the bread.