Chinese Roast Pork on Garlic Bread
Chinese Roast Pork on Garlic Bread is a cherished sandwich that gained prominence in the Catskills region of upstate New York during the 1960s and 70s. This fusion dish seamlessly blends the smoky sweetness of char siu with the crispy, garlicky goodness of toasted bread, creating an irresistible bite.
Ingredients
- Chinese roast pork char siu – thinly sliced for a tender and flavorful filling
- Italian or submarine rolls – sturdy yet soft ideal for supporting the savory ingredients
- Garlic – mashed to release its full aroma and depth of flavor
- Olive oil – combined with garlic to enhance the crisp texture of the bread
- Salt – used to balance and intensify the flavors
- Softened butter optional – provides an additional layer of richness
- Chinese hot mustard – served alongside for a sharp spicy kick
- Duck sauce – a sweet and tangy accompaniment that complements the pork
Instructions
- Slice the Chinese roast pork into thin pieces to ensure even layering within the sandwich.
- In a small bowl, blend the mashed garlic with olive oil and salt.
- Halve the Italian or submarine rolls lengthwise. If the bread is particularly thick, remove some of the inner portion to create a better ratio between bread and filling. Spread the garlic-infused oil mixture on one side of each roll and toast until golden and fragrant.
- If using butter, apply it to the other side of the rolls. Alternatively, the garlic oil mixture may be used on both sides for an intensified flavor.
- Arrange the sliced char siu on the toasted bread, close the sandwich, and cut diagonally for a classic presentation.
- Serve immediately with a Kosher dill pickle, alongside Chinese hot mustard and duck sauce for dipping.
Notes
This recipe yields two generously sized sandwiches, making it ideal for four servings.