BBQ Blackberry Pork Rice Noodle Roll
A traditional Cantonese rice noodle roll filled with BBQ blackberry Char Siu pork and tossed in a garlic mango soy sauce. Garnished with black sesame seeds, and green onion.
Allergens: Shellfish (Oyster Sauce), Gluten (Hoisin Sauce)
BBQ BLACKBERRY CHAR SIU PORK INGREDIENTS
| 1 Tablespoon | Molasses |
|---|---|
| 1 Tablespoon | Hoisin sauce |
| 1 Tablespoon | Oyster sauce |
| 2 Tablespoons | Soy sauce |
| 3 Tablespoons | DOLE® Chef-Ready Frozen Blackberry Purée, thawed |
| ½ teaspoon | Chinese 5-spice powder |
| 1 Tablespoon | Shao Hsing Cooking Wine |
| 1.5 lb | Pork shoulder, trimmed |
| 30 each | Rice noodle roll, fresh, prepared |
| 1¼ lbs | BBQ Blackberry Char Siu Pork, sliced, sub-recipe |
| 1¼ cups | Garlic Mango Soy Sauce, sub-recipe |
| 3⅓ Tablespoons | Sesame seeds, toasted - for garnish |
| 3⅓ Tablespoons | Green onion, sliced thin on bias - for garnish |
GARLIC MANGO SOY SAUCE INGREDIENTS:
| ½ cup | Soy sauce |
|---|---|
| 1 cup | DOLE® Chef-Ready Frozen Mango Purée, thawed |
| 1 Tablespoon | Garlic, minced |
| ½ teaspoon | Birds Eye chili , minced |
| ¼ teaspoon | Sesame oil |
| ¼ teaspoon | Sugar |
| 1 Tablespoon | Honey |
BBQ BLACKBERRY CHAR SIU PORK DIRECTIONS:
- In a large bowl, combine molasses, hoisin sauce, oyster sauce, blackberry purée and Chinese 5-spice and Shao Hsing cooking wine; stir until well combined.
- Massage seasonings into pork shoulder. Cover and refrigerate, allowing to marinate for 24 hours.
- Remove pork shoulder from marinade, reserve extra marinade.
- Pre-heat grill to high; grill pork shoulder until all sides are charred. About 3 minutes on each side.
- Preheat oven to 375° F
- Place grilled pork shoulder in large pan, glaze pork with reserved marinade and place in oven.
- Baste pork shoulder with pan juices repeatedly until meat reaches internal temperature of 140° F.
- Remove from oven and allow pork to rest for 10 minutes before slicing.
- Take each noodle roll and reheat according to package’s instruction.
- Lay reheated rice noodle roll flat; place 2 Tablespoons sliced pork on far end of rice noodle sheet and gently roll over meat to create roll. Repeat twice per serving plate.
GARLIC MANGO SOY SAUCE DIRECTIONS:
- Combine all ingredients together in a bowl until incorporated
- Cover and refrigerate until needed
TO SERVE:
- For each serving, place 2 Tablespoons garlic mango soy sauce on bottom of serving plate; place (3) stuffed rice noodle rolls onto plate.
- Garnish each stuffed noodle roll with 1 teaspoon of black sesame seeds and 1 teaspoon of green onions. Serve immediately.
Yield: 10 portions
