Description
Adapted from recipe made by curtis stone on nbc today show. Preparation time includes time to marinate the pork. Sriracha hot sauce is a thicker hot sauce as opposed to tabasco sauce. You can find it in the asian section of most large grocery stores. Note: i have made these sandwiches a few times and you can also you boneless pork chops, fat removed and each boneless chop cut into several super thin fillets. Once filleted, use a meat mallet to tenderize each fillet and to flatten further.
Ingredients
- Fresh Cilantro Leaves
- Golden Brown Sugar
- Soy Sauce
- Shallots
- Garlic Cloves
- Lime Zest
- Lime Juice
- Hot Sauce
- Olive Oil
- Marinade
- Boneless Pork Loin
- Butter
- Sandwich Buns
- Coleslaw
Instructions
- To marinate the pork:
- Blend cilantro, brown sugar, soy sauce, shallots, garlic, lime peel and juice, and hot sauce in a food processor until nearly smooth
- With the machine running, gradually blend in the oil
- Cut the pork loin crosswise into 1 / 3-inch-thick slices
- Place the sliced pork loin in a large resealable plastic bag
- Add 1 1 / 2 cups of the marinade and turn the pork slices to coat it all over with the marinade
- Twist bag to remove air then seal the bag and refrigerate for 4 hours
- Cover the remaining marinade separately and refrigerate
- To prepare the sandwiches:
- Prepare the barbecue for medium-high heat
- Working in batches, grill the pork slices until just cooked through and still moist and juicy, about 1 1 / 2 minutes per side
- Discard the used marinade
- Transfer the pork slices to a large clean platter
- Spread the butter over the cut sides of the buns and grill the buns, buttered side down, until they are toasted, about 1 minute
- Pile the pork slices on the bun bottoms
- Drizzle a spoonful of the remaining unused marinade over the pork
- Top with the coleslaw then the bun tops and serve immediately