Name: Crispy Rotisserie Pork Sandwich with Kimchee, Takuan and Scallion Tofu Sauce
Ingredients: Salt and pepper, to taste; Vegetable oil, as needed; 1 Tbsp. white soy; 4 Chinese steamed buns, halved; 2 lbs. fresh pork belly, skin on; 2 stalks scallion greens, blanched, shocked and dried; ⅓ cup silken tofu; Kimchee leaves, as needed; 1 stalk scallion (white part only), julienned; 16 slices takuan (Japanese pickled daikon)

Preparation info

Difficulty
Complex

Appears in

Sandwiches of the World

By Battman

Published 2007

About

Ingredients

Pork Belly

2 lbs. fresh pork belly, skin on
Salt and pepper, to taste
Vegetable oil, as needed

Sandwich

Method

Season the pork on both sides and tie with butcher string into a tight roll, skin side out. Brush the outside with a thin layer of oil and place on a rotisserie skewer. Roast slowly, turning constantly until soft, about 3½-4 hours. Raise the heat to high (stop the rotation if necessary) to crisp the skin until it bubbles. Allow it to rest and then slice.

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