William Rogers

Soy-Glazed Pork Sandwich from Chef William Rogers | 0 Comments
From Soy-Glazed Pork Sandwich, Aired on Fri 12/12
Chef Jeff Henderson, Pork Sandwich, Iron City Grill, William Rogers


-      Combine soy sauce, fish oil, sesame oil, brown sugar and sambal in a bowl to make the glaze

-      Place pork belly in a roasting pan, and cover with glaze

-      Cook pork belly in 250-degree oven for 3 to 4 hours, until it starts to fall apart

-      Place cooked pork belly between two baking sheets and set a heavy object on top to press out the fat

-      In a blender, combine, garlic, apples, ginger, water and ¼ cup of leftover braising liquid from the pork to make the coleslaw dressing

-      Toss dressing with shredded cabbage

-      In a separate bowl, combine onion, red wine vinegar, sugar and salt and pepper

-      Once fat is pressed out of the pork, cut the pork into slices

-      Toss pork slices in sweet chili lime glaze

-      Layer pork onto hamburger bun, and top with coleslaw and onions

  • Pork Belly
  • ½ cup soy sauce
  • ½ cup fish sauce
  • ½ cup sesame oil
  • ½ cup brown sugar
  • 3 tablespoons sambal chili paste
  • ½ cup garlic cloves
  • ½ cup diced ginger
  • 1 cup chopped Granny Smith apples
  • ¼ cup water
  • 1 cup shredded cabbage
  • 1 cup sliced red onion
  • ½ cup red wine vinegar
  • ¼ cup sugar
  • ¼ cup sweet chili lime glaze
  • Hamburger buns
  • Salt and pepper to taste
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