BBQ Pork Rice Noodle Roll with Mango Garlic Soy Sauce

(2019 Pairings - Asia - China) A traditional Cantonese rice noodle roll filled with BBQ 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 Pork Rice Noodle Roll with Mango Garlic Soy Sauce

Total TimeTotal Time: 25 hours

ServingsServings: 10


1 Tablespoon molasses

1 Tablespoon hoisin sauce

1 Tablespoon oyster sauce

⅜ cup soy sauce divided

½ teaspoon Chinese five-spice powder

1 Tablespoon Shao Hsing cooking wine

1.5 pounds pork shoulder roast trimmed of excess fat

1 cup DOLE Chef-Ready Cuts Mango Cubes, pureed

1 Tablespoon minced garlic

½ teaspoon birds eye chili minced

¼ teaspoon sesame oil

¼ teaspoon sugar

1 Tablespoon honey

30 each rice noodle roll fresh prepared

1-¼ pounds BBQ blackberry char siu pork sliced sub-recipe

1-¼ cups garlic mango soy sauce sub-recipe

3-⅓ Tablespoons for garnish toasted sesame seeds

3-⅓ Tablespoons for garnish finely sliced green onion


  1. BBQ Char Siu Pork Directions:

    In a large bowl, combine molasses, hoisin sauce, oyster sauce, 2 Tbsp soy sauce,  Chinese 5-spice and Shao Hsing cooking wine; stir until well mixed.

    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.

  2. To Prepare Garlic Mango Soy Sauce:

    1. Combine 1/2 cup soy sauce, mango puree, minced garlic, birds eye chili, sesame oil, sugar and honey together in a bowl until incorporated well

    2. Cover and refrigerate until needed.

  3. To Serve:

    1. Take each noodle roll and reheat according to package's instructions. 

    2. 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.

    3. To plate for each serving, place 2 Tbsp garlic mango soy sauce on bottom of serving plate, place three (3) stuffed rice noodle rolls onto plate. 

    4. Garnish each stuffed noodle roll with 1 teaspoon of black sesame seeds and 1 teaspoon of green onions. Serve immediately.

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