THE ULTIMATE BBQ PORK SANDWICH | SAM THE COOKING GUY 4K

get ready for the most amazing Chinesebarbecued pork turned into the mostamazing Chinese barbecued pork sandwichif your Chinese food fan like I am thenyou are well aware of the deliciousnessChinese barbecue pork also known asciaossuspelled CH a our new word siu it’srelatively easy to make I mean it’sreally simple to make there is oneingredient that’s hard to get we’re notgonna use it I’ll get to that when I getto that it really is just a matter ofputting a bunch of ingredients into abowl mixing them and then adding them tothe pork and the pork we’re using todayis this their country-style bonelesspork ribs and they’re perfect for thisyou’ll find recipes that call for porktenderloin it’s too leanI like the ratio of the fat to the meatit works out perfectly when I was ayoung lad growing up in Vancouver Canadawe would go for Chinese food all thetime and one of the things we alwaysordered was a plate of Chinese barbecuedpork as an appetizer and my Uncle Bob nolonger with uswe do all the ordering he’d sit at theedge of the table closest to the walkwaythe waiter would stand beside him and hewould order and he would always say itexact like this two orders a barbecuepork half fat and that that literallymeant a piece of pork like this a sliceof pork this part was pink with meat theother half was white with fat and ofcourse you would never do that todaybecause we know better but oh my god wasit good but what I like about these isyou get slices that do have some of thefat in them it’s really great look ifyou’re like my brother-in-law Tony thenjust get pork tenderloin call it a dayit’ll be dry and boring but whatever buta little fat didn’t hurt anybody what dowe say about fat max that means flavorsort ofat making America cooking again calm and10% of all of our merchandise has alwaysgone to feeding America and we feel goodabout thatall right so I’m gonna make the saucethe char siew sauce mix it with the porkand then you leave it 24 hours in yougrill it I’ve got some already madeI’ll make the sauce but before I do thatI wanted to make this on a sandwich ofsomething interesting so I have theseciabatta rolls that I’m quite a fan ofand it’s stupid in the store I didn’trealize I was buying taken baked onesthey got to go in the oven at 385 forlike five six minutes and then I thoughtwhich light bulb that’s my light bulbmakes that whoosh soundI’m gonna use my grill to heat them whynotthe weather’s getting nice we’re allgonna be outside think about this is anoven that’s just outside so here’s whatI’ve done half of this is hot half isnot I’m gonna put these guys on here youknow max is getting old and lazy therewas a time when he would have said ohhang on let me come over and get thisshot so it’s beautifulI really care about people today soonhe’ll be sitting down shooting so I’llget them here and yes I’m gonna have toturn them and it would probably take alittle longer than five six minutes butwe got a couple minutes together sowe’re gonna be fine sauce time we startwith a cup of soy sauce I’m actuallydoubling the recipe because I like a lotto baste with and I like extra afterfour well the sandwich and all kinds ofthings we need a half a cup of ketchuptwo thirds of a cup brown sugarquarter cup of hoisin sauce we’ve talkedabout this before it’s kind of likeChinese barbecue sauce it’s readilyaccessible in a regular supermarkettwo-thirds of a cup of honeytwo teaspoons of Chinese five-spicepowder and the last ingredient is XiaoQing a Chinese cooking wine and beforeyou go Sam please like where the heck amI supposed to find that you can also useregular everyday dry sherry works justas well look of course I love the littleChinese nuance that comes with the XiaoJing but if you don’t want to go getthat just for this recipe don’t I’mgonna tell you though if you make thisrecipe once you’ll be making it again soyou might as well buy it we need 1/2 acup and we mix everything wellincorporate it give it a little tastewe’re halfway to Chinese barbecued porkit’s good old it got the buns sorrysorry nicethose guys are getting a little toastyit smells like a bakery right hereit’s an oven that’s just outside allright now very simple now we take aziplock bag that I absolutely have heresomeplacetake our ziplock bag turn the edge alittle bit put a little bit of the saucein first then the pork can start goingin peace peas and boneless porkcountry-style ribs not that expensive Ithink this is about 10 bucks for allthis and no more sauce it’s a great dealso let’s put in like 2/3 of that now wecan close up shop[Applause]and get most of the air out sounded abit Canadian there it most of the airyeah and then we’ve done this mush itaroundI remember you can check out our andwe’re perfect and this is what it lookslike now and this is what it looks likeafter 24 hours everything’s got thatdarker tone to it it’s great we’ll putthis one on the fridge this is the onewe’re gonna cook so these guys are nowready oh oh hot japesbut now we turn on both sides shut thelid we give it about ten minutes to getevenly hot and then we grow and by theway these have been out of the fridgeabout a half an hour you know the rulewe don’t cook things on the grill fromcold half-hour 45 minutesthat’s what we want to do get him outfirst first first thank you and on we gohot grill I gave it a spray keep thisfrom sticking I’m telling you just thesmell that you get out of this uh-oh Igot a leaker did you see that yeah I hadthe bag too close to the thing and itmelted what a fool I amI’m we gonna get this out now I love thesmell of melting plastic in the morningright now the goal is simple we cookit’s probably gonna take 15 minutes orso we all understand we can cook pork to145 we don’t want to cook it more thanthat I’ll say it again we don’t want tocook it more than that145 call it a day and then the magicreally happens but we add a couplethings to do while this is cooking sowe’ll do that so it’s only been a littlebit but we can start to turn themlike that that’s a pretty straight thereman look oh boy oh boy this is what it’sall aboutso forget basting I can’t find my stupidbrush so we’ll just give this all a nicelittle drizzle listen them upall right well these continued max andyou can see they’re getting beautiful onall sides let’s say I make two otherthings quickly the first will be somecilantro green onion garlic butter to goon our rolls how good does that sound sothere’s the garlic there’s the butterhere’s the green onion here’s thecilantro is the extra gets a little shotof salt and pepper to enhance theflavors a little sriracha a little heatand we mix look the pork is isinherently sweet so the little spicefrom this butter is gonna be a welcomeaddition all right next some slawby the way I’ve just turned them fromhere up onto their sides they’rerectangles so boom boom boom boom allthe way around 145 degrees off they comewhat we’re using is some broccoli slawit adds crunch it adds color addsdeliciousness that it needs a dressingso few ingredients and we’re therebroccoli slaw goes in we’ve got only acouple of things we had a littleJapanese Mayo you know looks like morethan it is it’s fine a little rice winevinegar for that little Tang some saltand pepper and then for fun someSzechuan peppercorns look I know noteverybody has this but I love them andI’d like throwing them in where theymake sense we’ll take a few of themthey’re very strong we’ll put them onour mortar and pestle and we’ll mashthemit’s crazy they have like a littlenumbing effect on your on your mouth andlips so we won’t add too much but a halfa teaspoon in here we’ll just add areally nice little additional flavormake it decidedly Asian esque I smellthe peppercorns from here you got tobreak up that Mayo the rice vinegar willhelp but just keep mixing until it’seven fabulous a little taste[Music]mmm the slightest hint of the Szechuanpeppercorn not made to overtake oh let’sfinish our ribs and we’re eating largelook at themWow Wow this guy looks a little drythe marks the burned corners and edgesthat’s everything everything for thisdish oh my gosh all right little moreand we’re almost thereoh god sorry oh they’re gorgeous andwe’re there Mac shall we pull offdo it let’s go oh my gosh look at thishow amazing is thatall right let’s go all right firstthings first let’s get the bun happeningokay here we goit’s perfect cook nicely hit in the ovenand now some of this garlic cilantrogreen onion butterwhat’s sriracha both sides throw it onthe flattop mama Miathat sounds incredible and is gonnasmell incredible we got to cut some porkmaxi boyall right let’s get one oh do you smellthat the garlic wafting off of that OhGod okay this this is what’s importantright here the fat the crispy edges thegorgeousness there’s still tiny Oh tinybit pink which is fine I need to biteAnita bite oh my god it’s it’s Chinesebarbecue pork just not red and here inmy backyard in San Diego that you couldbe making in your backyard wherever youare and here’s that ah and here’s thebread ah I can’t even I can’t even do itI can’t do it oh my god all right let’scut some more pork and then we’re almostthere and I want a bunch and I want tobe thin okay look at look at thejuiciness what’s going on here so I’mgonna just kind of go fat on this well Imean fat Li nicest way possibleI mean kind of just like put a bunch onbecause I think that’s what I want it tobe like this okay so now to make myselfsome room herewe’re gonna go like this I can almostnever not use Japanese Mayo so a littlebit and the only other thing we’re gonnaadd to that is a tiny bit more of thismarinade that I kept backjust doing a hands just to enhancealright you hold on into your shortsbecause now comes the coleslaw thebroccoli slaw I should say and afterthat the only thing left is a pile ofbarbecued pork and then our boy up ontop I just hope you have some sense ofwhat’s gonna happen when I get the biteinto this thing the juiciness of thepork this melange of crazy-ass amazingflavors let’s go come on there’s timefor discussion and there’s time foreating and this is not a time fordiscussionoh my god I’m getting the sweetness ofthe pork the sauce the Szechuanpeppercorns are coming through in thecoleslaw in the most authentic way thatis not crazy over-the-top spicy becausejuicy its juicy its unctuous it’sdelicious the crisp of the whole kind ofbun was this ciabatta ciabatta thecrispness of the ciabatta and the garliccilantro green onion butter that’s on itwe made a chicken sandwich the other dayI said is one of the best sandwichesI’ve ever made I would put this upagainst it it’s very different in a mostdelicious way and that my friends is allI have today I’ve poured my heart outI’ve left everything I’ve got on theplaying field or the cutting board andwhy we have one goal here at sanlicooking guy what’s our goal I’m onlykidding we want to make your food lifebetter that’s it it’s that simple if youdon’t cook cook if you cook cook more ifyou know somebody doesn’t cook tell themabout us push them towards us tell themto subscribe holy shitsee ya