Char Siu-glazed Pork and Pineapple Buns

Char Siu-glazed Pork and Pineapple Buns
Photo by Thayer Allyson Gowdy

Ingredients

  • 2 tablespoons minced garlic
  • 24 King's Hawaiian sweet rolls or other small soft rolls, warmed on the grill if you like
  • ½ cup hoisin sauce
  • 2 pork tenderloins (about 1 lb. each)
  • 2 tablespoons low-sodium soy sauce
  • 12 slices of peeled and cored fresh pineapple
  • 2 tablespoons minced ginger
  • + 19 more ingredients
    • 1 cup cilantro sprigs
    • ¼ cup kosher salt
    • 2 tablespoons minced ginger
    • 2 pork tenderloins (about 1 lb. each)
    • ½ cup ketchup
    • ¼ cup kosher salt
    • 2 tablespoons low-sodium soy sauce
    • 1 tablespoon Hawaiian vanilla extract*
    • ¼ cup packed light brown sugar
    • 1 cup cilantro sprigs
    • 2 tablespoons toasted sesame oil
    • ½ cup hoisin sauce
    • 1 tablespoon Hawaiian vanilla extract*
    • 2 tablespoons minced garlic
    • 24 King's Hawaiian sweet rolls or other small soft rolls, warmed on the grill if you like
    • ¼ cup packed light brown sugar
    • 2 tablespoons toasted sesame oil
    • 12 slices of peeled and cored fresh pineapple
    • ½ cup ketchup

1. Make brine: In a large pot, bring 3 1/2 cups water to a boil. Stir in salt, brown sugar, and vanilla. Chill until cool. 2. Put pork in a 9- by 13-in. pan and pour on brine. Chill at least 3 hours and up to 12. 3. Make char siu glaze: In a small bowl, mix together ketchup, hoisin, sesame oil, g...

View full recipe at My Recipes

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