I'm a fiend for variety, so I love this kind of remixing of ingredients. Once reduced, the braising liquid from the chashu becomes a sort of Asian BBQ sauce, and the chashu itself stands in for pulled pork. Toss on some cabbage and green onions, for sort of a cole slaw vibe, and suddenly you're serving southern food with an Asian twist. The hot braising liquid wilts the cabbage a bit, which I like. It's a bit too much crunch, otherwise.
Asian pulled pork sandwiches
Time: 15 minutes
Planning Ahead: Needs chashu and the leftover braising liquid
The Funny Stuff: No funny stuff
Virtues: Fast, lots of cabbage
Downsides: Refined carbs from buns, fat from pork
4 oz chashu
Leftover chashu braising liquid
2 sandwich rolls
1 cup shredded cabbage
1 green onion, chopped
Pour the leftover braising liquid in a pan, and set it over medium high heat. You may also wish to strain it, to remove the peppercorns and ginger, but I always forget, and honestly, I kind of enjoy the little pops of ginger in the final product. The peppercorns are a bit much, though. Someday I will remember to wrap them in cheesecloth during the initial braising.
Finely shred the cabbage with a knife or food processor.
Toast the buns in a lightly buttered skillet. Or under the broiler, or in a toaster oven. We're non-judgmental here.
Once the buns are toasted, lay 2 oz. of thinly sliced pork on each bun, along with 1/2 cup of cabbage, and some green onions.
When the braising liquid has reduced enough that it's starting to form sticky bubbles, and is looking slightly caramelized, remove it from the heat.
While it's still hot, pour it promptly onto the cabbage to wilt it.
Photo credits to Aaron Wood and Aleatha Parker-Wood.