The Sandwich

Ingredients

Braised pork
Asian slaw
Asian slaw dressing
Barbecue mop sauce
Five-spice barbecue sauce
Toasted crusty sweet French rolls

Directions

You can add the pork to mixed greens for a salad or eat with warm rice as an entrée, but Bacio has found it to be pretty unbeatable on a crusty roll—with lots of napkins, of course!

Braised pork
Because of all of the other intense flavors in this dish, Bacio Catering does a simple braise with wine, water, bay leaves and coriander. Cook 2 to 3 lb. pork shoulder, following your favorite braising recipe for the flavor you like. Shred meat after cooking.

Asian slaw
3 cups thinly shredded green and red cabbage (combined)
1/2 cup julienne carrots
1/2 cup torn mint leaves and cilantro (combined)
Thinly sliced red onion, to taste
Seeded and chopped jalapeño, to taste

Toss ingredients and dress with dressing.

Asian slaw dressing
1 cup mayonnaise
1/2 cup sour cream
2 tbsp. lemon juice
2 tbsp. rice vinegar
2 tbsp. honey
2 tbsp. Sriracha sauce
1 tbsp. tamari or soy sauce
1 tbsp. Vietnamese fish sauce

Whisk all ingredients in a glass bowl. Toss with slaw.

Barbecue mop sauce
1 cup apple cider vinegar
1 cup ketchup
1 cup water
1/2 cup hoisin sauce
1/4 cup brown sugar
1 tbsp. kosher salt
1 tbsp. red pepper flakes

Combine ingredients. Smother cooked and shredded pork in this sauce. Heat before serving.

Five-spice barbecue sauce
1/2 cup sugar
1/2 cup soy sauce
1/2 cup white wine
1/2 tsp. white pepper
2 tsp. Chinese five spice
1 tbsp. sesame oil
2 tbsp. grated fresh ginger
4 cloves fresh garlic, minced
3 tbsp. ketchup
1 tbsp. honey

Combine ingredients in a saucepan and bring to a boil. Reduce heat and let simmer until sauce is reduced by one-third.

To assemble sandwiches:
Place pork (which has been cooked, shredded and smothered in mop sauce) in a toasted roll. Top with five-spice barbecue sauce and Asian slaw.

Makes 8 to 10 sandwiches