GARLIC BREAD WITH CHINESE ROAST PORK
It was a sandwich that became popular in the Catskills region of upstate New York in the 1960s and 1970s.
Catskills villages used to fill up with New York City residents seeking out summer resorts and camps in the area once known as the “Jewish Alps” or “Borscht Belt.”
Catskills resort restaurants provide somewhat controlled fare. Because the Kosher menu was limited and offered between 4:30 and 6:30 p.m., you were out of luck if you weren’t a fan of the food. Also, others were starving for Chinese food after watching a late-night comedy show, playing cards, or watching a race at the Monticello Raceway.
While on vacation at the Holiday Inn, I worked as a night shift line cook and served this delicious Chinese BBQ Pork and Garlic Bread sandwich and the occasional shrimp with lobster sauce for hungry late-night customers.
- 1 lb. of sliced Chinese roast pork (char siu)(450g)
- 3 cloves of garlic (mashed)
- 1 1/2 tbsp. of olive oil
- 1/8 tsp. of salt (or to taste)
- 2 Italian or submarine rolls
- 4 tsp. of 20g softened butter (optional)
- 2 tbsp. of Chinese hot mustard to serve
- 2 tbsp. of Duck sauce to serve
- Slice the char siu (Chinese roast pork) thinly.
- Garlic was minced, and olive oil and salt were added to the mixture.
- Slice the Italian bread in half. Some of the soft bread inside the roll can be removed if the roll is too thick. Lightly toast the bread after spreading it with the garlic-olive oil mixture.
- It’s time to slather the second roll with 2 tablespoons (or more) of butter (if desired). If you don’t want to use butter, you can use garlic and oil on both sides.
- Lay out the sliced pork on top of the sandwich and close it. Then cut it diagonally—plate with dill pickle, Chinese hot mustard, and duck sauce.