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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:

  1. 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.
  2. Massage seasonings into pork shoulder. Cover and refrigerate, allowing to marinate for 24 hours.
  3. Remove pork shoulder from marinade, reserve extra marinade.
  4. Pre-heat grill to high; grill pork shoulder until all sides are charred. About 3 minutes on each side.
  5. Preheat oven to 375° F
  6. Place grilled pork shoulder in large pan, glaze pork with reserved marinade and place in oven.
  7. Baste pork shoulder with pan juices repeatedly until meat reaches internal temperature of 140° F.
  8. Remove from oven and allow pork to rest for 10 minutes before slicing.
  9. Take each noodle roll and reheat according to package’s instruction.
  10. 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:

  1. Combine all ingredients together in a bowl until incorporated
  2. Cover and refrigerate until needed

TO SERVE:

  1. For each serving, place 2 Tablespoons garlic mango soy sauce on bottom of serving plate; place (3) stuffed rice noodle rolls onto plate.
  2. Garnish each stuffed noodle roll with 1 teaspoon of black sesame seeds and 1 teaspoon of green onions. Serve immediately.
32931 dole 2019 fruit parings tout 1 srm49a
Beverage fanbook
Yield: 10 portions
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