Char Sui Porchetta Sliders

Char Sui Porchetta Sliders

by Chef Tiffani Faison
Yields 6-8 Sliders

  • ¼ of one full Pork Belly, skinless (about 3-3.5 lbs.)

  • Char Siu Marinade – Recipe Follows

  • Char Siu Gold Sauce – Recipe Follows

  • Green Tomato Nam Jim – Recipe Follows

  • 8 Potato Slider Rolls, sliced and toasted in butter or olive oil  

  • 2 cups escarole, cleaned and thinly sliced escarole

  • 2 cups romaine hearts, cleaned and thinly sliced 

  • 1 cup onion, peeled and very thinly        

Pound the pork belly until thin and pliable.  Score the fat side, making slits in the fat, but not going all the way through.

Marinate the pork belly in char siu marinade overnight (remember to reserve some for making the gold sauce, and also reserve ½ cup for basting).

Remove the pork belly from the marinade and dry it off.  Roll the pork belly as tight as you can, tying with string nice and tight.  Smoke the pork belly at around 210-225 degrees for 4-6 hours, or until the internal temp is around 185-190 degrees.  During the last hour or so of smoking, use the half cup of reserved marinade to brush on the porchetta every 20 minutes, or until it has the desired color.

Let the porchetta rest for 20-30 minutes before slicing.

FOR ASSEMBLY:
Spoon the char sui gold sauce on the bottom of the roll, then place the sliced porchetta on top.

In a bowl, toss the lettuces and onions.  Place that on top of the porchetta, then the green tomato nam jim on top of that. 

Top the roll and enjoy!

Char Sui Marinade

  • ¼ cup sesame oil

  • 2 oz. ginger, peeled and finely minced

  • 1.5 oz. garlic, peeled and finely minced

  • 1 Tbsp. five-spice powder

  • ¼ cup  scallion whites, minced finely

  • 2 cups hoisin sauce

  • 1 cup honey

  • ¾ cup tamari or soy sauce

  • ½  cup vinegar – either Chinese black or red

In a stainless sauté pan, heat the sesame oil on medium heat.  When the oil is hot, add the ginger, garlic, scallion whites, and cook for 3-4 minutes or until fragrant.  Do not get a lot of color. 

Turn the heat off, add the five spice powder and stir to incorporate.  Let everything cool together for 5 minutes, then add this to a mixing bowl with the remaining ingredients. 

Reserve 1 cup of marinade to make the char siu gold sauce.        

Char Sui Gold Sauce

  • 1 cup reserved char-siu marinade

  • ½ cup  yellow mustard

  • 2 Tbsp. MB chinese mustard  

  • 2 Tbsp. warm water

  • ½ cup hoisin sauce

Mix the mustard powder and the warm water in a bowl with a whisk.  Let this sit for 5-10 minutes to let the mustard fully absorb.

Add in the remaining ingredients and mix until very smooth.  Taste and adjust with salt as needed.      

Green Tomato Nam Jam

  • 1 lb. green tomatoes, sliced about 1” Thick

  • 1 lb. longhorn chilis

  • 5 cloves garlic

  • 1 bunch cilantro, washed, chopped (stems and leaves together)                         

  • 8 oz. rice wine vinegar

  • 1 oz. white sugar

  • 5 oz. fish sauce               

  • canola oil

  • salt

Toss peppers and tomatoes with enough canola oil just to moisten.

Grill peppers and tomatoes until moderately charred.  Let cool for 10 minutes.

Combine all ingredients in a blender puree until smooth.  Taste and adjust with more salt or vinegar to your taste.