This Chinese red-cooked pork brioche sandwich makes a great main course for Chinese New Year.
Every year I try to celebrate Chinese New year if I can. Purely because, Freddy used to woo me by treating me to some crispy pork and rice at a little Chinese restaurant in South Kensington. We ate well, drank pots of jasmine tea and spent hours chatting about life, dreams and our then careers (entomologists). This year, I will be continuing the tradition with a Chinese red-cooked pork brioche sandwich and lots and lots and lots of slaw.
One of the reasons I like this, is because it has such simple aromatics that end up packing a big taste punch. The ginger and star anise add such a wonderful depth of flavour to the thick caramelised soy sauce reduction. Guaranteed to leave you licking out the pot at the end.
I like serving red-cooked pork stacked high in a slightly sweet brioche bun topped with some slaw and toasted sesame seed. Plus of course, endless pots of jasmine tea. Nothing beats that.
Happy Chinese New Year to you and enjoy every mouthful of this Chinese red-braised pork brioche sandwich.
Chinese Red-Cooked Pork Brioche Sandwich
- 1.5 kg (3.3lb) pork leg on the bone
- 650 ml (2.7cups) water
- 185 ml (0.7 cup) soy sauce
- 4 tbsp Shaoxing rice wine
- 6 slices of ginger smashed
- 5 spring onions scallions, sliced
- 1.5 tbsp sugar
- 1/2 tsp five-spice powder
- 2 star anise
- Brioche buns
- Radish Coleslaw
- Toasted Sesame Seeds
- Bring some water to the boil in a large saucepan, add in the pork and blanch the for 5 mins.
- Drain the water, rinse the pork and return to the saucepan, add in all the other ingredients and bring to the boil.
- Reduce the heat and simmer covered for 2.5-3 hrs until the meat is tender, turning the pork a few times during cooking.
- When done remove the pork from the liquid and reduce the remaining liquid by boiling it uncovered for about 20 minutes or until it thickens.
- Slice the pork and brush the soy sauce reduction on the sliced pork.
- Assemble the sandwiches starting with the brioche bun base, then the red-cooked pork, then the coleslaw and toasted sesame seeds before topping with the bun lid.