Whole Wheat Ginger Pork Sandwich

Whole Wheat Ginger Pork Sandwich

Ingredients:

50g shredded cabbage

2 tbsp unsalted butter (soften at room temperature)

Whole wheat bread rolls:

125g wholemeal flour

125g bread flour

1 tsp instant dried yeast

½ tsp salt

20ml olive oil

138ml water

1 tsp black sesame seeds

Ginger Pork:

200g pork tenderloin (thinly sliced)

2 tsp grated young ginger

3 tbsp kikkoman soy sauce

3 tbsp sake

2 tbsp mirin

2 tbsp cooking oil

Garnishing:

1 tsp toasted white sesame seeds

Preparation Instructions:

Whole wheat bread rolls:

  1. In a small bowl, add in 1 tsp of instant dried yeast and ¼ cup of water. Stir to combine and leave aside for 5 minutes.
  2. In a mixing bowl, add in wholemeal flour, bread flour, salt, olive oil and black sesame seeds. Stir to combine and create a well at the centre.
  3. Pour in the yeast mixture and gradually add in the remaining water and knead into a rough dough.
  4. Transfer the dough onto a working surface and continue to knead until smooth and elastic.
  5. Transfer the dough into the mixing bowl and leave in the cold oven for 1st round of proofing until doubled in size.
  6. Deflate the dough and divide into 2 equal portions, about 203g each. Shape into round and leave to rest for 10 minutes.
  7. Roll each dough into rectangle. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press. Turn seal downward. Shape into a 2-inch width x 5-inch length rectangular loaf. Transfer to a baking sheet lined with silicone baking mat for 2nd round of proofing.
  8. Make a few cuts on top of the dough and baked at 200C for 45 minutes.
  9. Remove from oven and leave to cool completely. I’ve prepared this a day ahead.

Ginger Pork:

  1. In a mixing bowl, add in sliced pork, grated young ginger, kikkoman soy sauce, sake and mirin. Stir to combine.
  2. Heat up a pan with 2 tbsp of cooking oil, add in marinated pork, constantly stir-frying until the pork absorb most of the sauce. Remove and set aside.

To assemble:

  1. Slice each bread roll into halved lengthwise but without cutting through. Spread 1/2 tbsp of soften unsalted butter on each of the cut side.
  2. Open up the bread roll and place ½ portion of the shredded cabbage and top with ½ portion of the ginger pork on top of each bread roll. Garnish with ½ tsp of toasted white sesame seeds. Serve.

 

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