Char Siu Banh Mi - Asian Pulled Pork - English Grill and BBQ

0815BBQ's picture

Jun. 30, 2014

My first Cahr siu banh mi. Awesome asian pulled pork.


For the rub
Paprika 4 Tablespoon
Coarse sea salt 4 Teaspoon
Ground coriander seeds 4 Teaspoon
Five spice powder 4 Teaspoon (Asian Variety)
Palm sugar 2 Tablespoon
Ground ginger 1 Teaspoon
Cumin 1 Teaspoon
Cayenne pepper 1 Teaspoon
For the sauce
Hoisin sauce 200 Milliliter
Soy sauce 120 Milliliter
Rice wine 120 Milliliter
Honey 3 Tablespoon
Palm sugar 2 Tablespoon
Other ingredients
Pork butt 2 1/2 Kilogram
Oil 1/4 Cup (4 tbs)
Baguette 3
For chinese coleslaw
Shredded cabbage 500 Gram
Chopped red cabbage 1/2 Cup (8 tbs)
Chopped mint 3 Tablespoon
Chopped basil 3 Tablespoon
Olive oil 2 Tablespoon
Rice wine vinegar 1 1/2 Tablespoon
Kosher salt To Taste
Pepper To Taste
Fish sauce 1 Teaspoon



1. Prepare the grill for cooking.

2. To prepare the rub, mix together paprika, sea salt, coriander, chinese five spice powder, palm sugar, ground ginger, cumin and cayenne pepper together in a bowl. Set it aside.

3. Rub oil all over the pork butt and then spread the rub all over.  Cover and place it in the refrigerator for about 24 hours.



4. In a sauce pan, take honey, soy sauce, rice wine vinegar, hoisin sauce and packed brown sugar. Heat everything together and bring it to a boil. Simmer the sauce until it reaches the desired consistency. Put the barbecue sauce on the side.

5. Place the butt on the rib and grill it until the internal meat temperature comes up to 109 C.

6. Take the pork off the grill and place it on an aluminium foil. Let it rest for about an hour.

7. Meanwhie prepare coleslaw by mixing together white cabbage, red cabbage, chopped mint, chopped basil, olive oil, rice wine vinegar, kosher salt, pepper and fish sauce together. Set the asian slaw aside to rest.

8. When the pork has rested enough, shred it with the help of forks. Pour in barbecue sauce over the pork and mix it all together.

9. Take a baguette, place the pulled pork meat evenly across te length. Throw in the coleslaw all across.



10. Slice and serve the sandwiches.

Recipe Summary

Difficulty Level: Medium
Servings: 9

Nutrition Facts

Serving size

Calories 924Calories from Fat 390

 % Daily Value*

Total Fat 44 g67.7%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 2781 mg115.88%

Total Carbohydrates 75 g25%

Dietary Fiber 6 g24%

Sugars 19 g

Protein 58 g116%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet