Barbacoa pork shank katsu sandwich made with Chairman’s Reserve® Meats pork shank and aged gouda on a potato bun.
This recipe was made in partnership with Tyson Fresh Meats Foodservice.
Barbacoa Pork Shank Katsu
INGREDIENTS
- 1 ea. Chairman’s Reserve® Meats Pork Shank, skin removed
- 2 tbsp. Kosher salt
- 1 tsp. Black pepper
- 1 tsp. Cumin
- 2 tsp. Roasted garlic flakes
- 2 tsp. Guajillo powder
- 1 tsp. Ancho powder
- 2 ea. Thai chili paste
- ¼ cup Korean chili
- ½ cup Soy sauce
- ½ cup Ponzu
- 3 tbsp. Honey
- 4 cups Veal stock
- 2 tbsp. Rich mayonnaise
- 2 ea. Aged gouda
- 2 ea. Potato bun
METHOD
- In a small bowl combine the guajillo powder, ancho powder, Thai chili paste, Korean chili, soy sauce, ponzu, honey and veal stock. Whisk to combine and pour into a sous-vide bag, vacuum seal and sous-vide at 160 degrees for 20 minutes.
- In a large roasting pot add the pork shank, score deep in a cross hatch pattern, season with the salt, black pepper, cumin and garlic flakes. Cover and roast at 300 degrees for 3hr 20 minutes.
- Remove the pork shank from the oven and while still hot slowly pull the meat from the bone. Pour in the sweet chili liquid and mix to combine. Place a piece of the aged gouda on top of the bottom bread base followed by a generous amount of barbacoa pork, followed by aged gouda and topped with the last layer of bread, brush on the mayonnaise and sear to golden brown on both sides.
