Ingredients

2.2 lbs (1kg) pork shoulder/butt

Marinate:

1/2 tbsp chicken soup base or mushroom stock powder

1/2 tsp five spices powder   

1/2 tsp garlic powder 

1/2 tsp grounded black pepper

3.5 tbsp Roast Red Pork Seasoning Mix

1 tbsp oyster sauce 

2 tsp sesame oil

2 tbsp honey

1 cup Coco Rico Soda

Sauce for sandwich

2 tbsp pan dripping sauce (meat juice and sauce after frying pork)

1/2 tsp honey 

1/2 tsp water

Condiments for sandwich

(optional, switch it up with your favorite vegetables)

Mayonnaise

Radish sprouts 

Cucumber 

Scallion

Cilantro 

Vietnamese coriander 

Red chili

Salad:

Micro rainbow mix (micro greens)

Sauce for salad & rice 

2 tbsp pan dripping sauce 

1/2 tsp honey 

2 tbsp water

Directions

• Slice the meat into 1-1.5 inch thick pieces and set aside. In a large bowl add all ingredients for the marinate. Mix to combine everything. Transfer the sliced meat into the bowl. Turn it several times to coat the meat well. Cover, and let it marinate inside fridge for 6 hours to overnight.

• For batch storage, you can store the marinated meat right away in the freezer up to 2-3 months. When ready to use, let it thaw inside fridge then bring it to room temperature before cooking. Make sure to use the marinated meat within 24 hours after it’s thawed. 

• In a heated pan, add 1-2 tablespoons of oil. Sear the marinated meat on medium high heat for 2-2.5 minutes each side. Pour in the rest of marinate and simmer to reduce the sauce for about 10-12 minutes. Add additional Coco Rico Soda if it’s too dry. Flip the meat occasionally to cook evenly and to avoid burning. 

• Preheat the oven to 450 °F. Once ready, transfer the meat on to an oiled baking pan. Save the pan dripping juice for glaze and sauce for salad/rice later. Refer to the ingredients section above for the ratio. 

• With a silicone brush, lather the glaze onto one side of the meat. Broil in the oven for about 3-5 minutes until caramelized. Flip the meat and repeat the same process for the other side. Once finished, remove the glazed bbq pork from the oven and let it sit for 5 minutes. Slice the meat according to your preference. Assemble a sandwich, put it over a plate of salad or a bowl of steamed rice. The possibilities are endless.