Servings: 16Prep: 3 hoursTotal: 48 hoursIngredientsfor the roast pork:1 kilogram pork neck30 grams kosher saltthymefor the buns:500 ml plus 30 ml warm milk100 grams melted butter50 grams fresh yeast50 ml sesame oil2 grams kosher salt25 grams granulated sugar5 eggsfor the pickle brine:1 kilogram granulated sugar1 liter white vinegar1 teaspoon coriander seeds10 whole black peppercorns1 bay leaf1 star anisefor the cabbage:1 whole red cabbage, thinly sliced400 ml pickle brine50 grams unsalted butter100 grams Dijon mustardfor the pickled cucumber:2 cucumbers, dicedkosher salt, to taste500 ml pickle brinefor the crackling:one piece pork skin1 liter water30 grams kosher saltfor serving:mayonnaiseDirections1. Prepare the pork: Salt the pork, rub with the thyme, and refrigerate overnight.2. The next day, heat the oven to 300°F|150°C. Heat a roasting pan over high heat and brown the pork, turning as needed, until golden all over, about 15 minutes. Place in the oven and roast for 45 minutes. Cool completely before cutting into small pieces.3. Make the buns: In the bowl of a stand mixer fitted with a dough hook, combine 2 cups|500 ml milk, the butter, yeast, sesame oil, salt, sugar, and 4 eggs with 1 cup|250 ml warm water. Knead for about 10 minutes or until smooth. Shape the dough into 4 ounce|120 gram balls, place on a parchment paper-lined baking sheet, cover with cling film, and leave in a warm place to rise for 2 hours.4. Heat the oven to 400°F|200°C. Combine the remaining milk and egg and brush on the top of each bun. Bake until lightly golden, 8 to 10 minutes. Let cool completely before using.5. Make the pickle brine: In a large pot, combine all of the ingredients and place over high heat. Boil, then cool.6. Make the pickled cucumbers: Sprinkle the cucumbers with salt and let sit for 15 minutes, then drain. Cover with the pickle brine and refrigerate for 2 days before using.7. Make the cabbage: In a medium saucepan, bring the cabbage and the pickle brine to a boil. Cook until the cabbage is tender, about 30 minutes. Add the butter and cool, then add the mustard.8. Make the pork crackling: Bring the pork skin, salt, and 4 1/4cups|1 liter water to a boil. Reduce the heat to maintain a simmer and cook until the skin is tender, about 1 hour.9. Dry the skin either in the oven or in a dehydrator until dry. Heat oil in a large saucepan until a deep-fry thermometer reaches 385°F|195°C. Cook the pork skin until crispy and golden, 3 to 5 minutes, then, using a slotted spoon, transfer to a paper towel-lined plate to cool.10. To assemble the sandwich, spread some mayonnaise on a bun. Top with roast pork, pickled cucumbers, cabbage, and crispy pork skin.From How-To: Make a Pork Roast Sandwich
Advertisement
Advertisement