Smoked Char Siu Pork Pastrami Crunch Sandwich

Directions

1. Prepare the pork brine: 
   • For curing accuracy, weigh the kosher salt, brown sugar, and Prague Powder #1 in grams. Do not substitute a volume measurement for Prague Powder #1.
   • In a large pot, simmer 1 quart water with kosher salt, brown sugar, Prague Powder #1, garlic, ginger, scallions, star anise, cinnamon, coriander, peppercorns, fennel, Chinese five-spice, and orange zest until dissolved and aromatic.
   • Remove from heat. Add remaining cold water, Kikkoman 50% Less Sodium Gluten-Free Teriyaki Marinade & Sauce, and Kikkoman Rice Vinegar. Chill completely before using.
2. Submerge pork butt in the chilled brine and cure under refrigeration for 5-7 days, turning daily. For even penetration, inject some of the brine into the thickest parts of the pork before curing.  
3. Remove pork from brine, rinse lightly, and soak in fresh cold water for 30-45 minutes if needed to reduce surface salinity. Pat dry and refrigerate uncovered overnight to help form a tacky surface. 
4. Combine pastrami rub ingredients. Coat pork evenly with rub. Smoke at 225-250°F until pork reaches 155-160°F internal temperature. 
5. Prepare the glaze: Combine Kikkoman Gluten-Free Hoisin Sauce, Kikkoman 50% Less Sodium Gluten-Free Teriyaki Marinade & Sauce, pineapple juice, honey, Kikkoman Rice Vinegar, ginger, garlic, Chinese five-spice, and chili garlic sauce or sambal in a saucepan. Simmer 8-10 minutes until glossy. 
6. Transfer pork to a covered pan with 1½-2 cups glaze and finish cooking until pork reaches 170-175°F internal temperature. Rest, chill fully, and slice thinly across the grain. 
7. Prepare the pickled Asian greens:
   • Combine napa cabbage, Bok choy, and mustard greens in a nonreactive container.
   • Bring Kikkoman Rice Vinegar, water, sugar, salt, ginger, garlic, and crushed red pepper flakes to a simmer.
   • Pour over greens, cool, and refrigerate at least 4 hours or overnight. Drain well before service. 
8. Prepare the Chinese hot mustard aioli: Bloom Chinese hot mustard powder with cold water for 10 minutes. Whisk into mayonnaise with Kikkoman Rice Vinegar, honey, garlic, salt, and white pepper. Hold refrigerated. 
9. Prepare the black sesame panko crunch:
   • Toast Kikkoman Panko-Style Coating Gluten-Free in neutral oil and Kikkoman Non-GMO Gluten-Free Sesame Oil until golden.
   • Add black sesame seeds, white sesame seeds, scallion powder, crushed red pepper flakes, sugar, and salt.
   • Cool completely and hold dry. 
10. Prepare the charred scallion relish: Lightly oil scallions and char until blistered. Chop and combine with Kikkoman Rice Vinegar, ginger, garlic, sugar, salt, and Kikkoman Non-GMO Gluten-Free Sesame Oil. 
11. To assemble each sandwich, lightly toast an Asian-style soft roll. Spread the bottom roll with Chinese hot mustard aioli. Add drained pickled Asian greens, then pile with 5 ounces warm glazed pork pastrami. Brush visible pork edges with additional char siu hoisin-teriyaki glaze. Top with charred scallion relish and black sesame panko crunch. Add visible drizzle or spread of hot mustard aioli before capping with the top roll. 

Serving Suggestion 

Pair with rice vinegar pickled greens, cucumber salad, furikake kettle chips, or ginger-scallion potato salad. This sandwich makes an ideal globally inspired LTO for campus dining, combining smoky pastrami craft with Cantonese char siu flavors.