Chinese Roast Pork on Garlic Bread Recipe (2024)

The rumors that Herbie's was "first" are just not true. Singer's in Liberty (my family's restaurant) served this sandwich long before. For the garlic bread, never butter. We always had minced garlic in oil ready to go. Spread on the "club" bread, under the broiler for maybe a minute. Use bigger pieces of pork, we always used char siu butt, sliced thin by machine, then dipped in master sauce. Sauteed onions. Duck sauce and mustard were always on the table (or in packets, which are gross now).

@jeff goldner Hi Jeff- my family had Eddies Antique Jewelers across the street! we loved the mix of Jewish deli and Chinese foods. Alma the waitress was always there(in fact we visited her at the local nursing home where my grandmother ended up!)And the Boston cream Pie!- the standard for all others my whole life! thank you for having such a wonderful restaurant. Singers & Katz's bakery fed us very well all the years I grew up in South Fallsburg while my mother worked at her parents shop.

One thing I always do when using marinades is that I cook the marinade on the stove until I have cooked out any bacteria from the raw pork. Then, I use it to baste. Be safe folks!

I found that using raw garlic can leave a lingering and unpleasant after taste. If you use roasted garlic, you still get the taste of garlic but also a better consistency for spreading it over the bread.

Delicious recipe! I agree with Adele's comment. I make a master batch of roasted garlic butter almost every week. Here's how:Roast 2 bulbs garlic (I know you know how). Let cool. Squeeze them out in a small bowl and mash them with whatever masher you have.Add 1 stick soft butter (1/2 cup, 4oz.) and mix it up.Salt and pepper to taste.Store in a tightly sealed container in your fridge.Then use as is, or add Italian seasoning, or any other flavors you want to add in any quantity you need.

without doubt, the sandwich that evokes every Brooklyn kid's childhood. Rather than the apricot jam (which, yes, is delicious) hit your local Chinese Restaurant and ask for a half pint of their fresh duck sauce. H E A V E N.

This Sifton story and recipe are wonderful. When I saw, "Catskills" I was confused The comments from Jewish writers made me laugh. I have seen Jews eat pork at Chinese restaurants. When I said something, they would put a finger to their lips and shush me.The Jews are perhaps the most successful, literate, erudite tribe of people. If one of them has a pork sandwich once in a while in modern times, it's not a big transgression. I think it a nice slice of Americana.

Most people don't believe me when I tell them about this sandwich. It was on every diner menu on Long Island, which includes Brooklyn and Queens as well as Nassau and Suffolk. It was my favorite!

I thought Roast Pork on Garlic bread was invented by Pop-Ins in South Fallsburg, where I grew up! It was always on the menu there throughout the 50/60's. Thanks for the memories!

Yes. It's to increase the surface area

Rather than the apricot jam and vinegar mixture I used bottled Thai sweet chili sauce and it gave a wonderful kick to the sandwich.

Why would I break the pork down into 1in x 4in strips? Doesn't it seem like i'm making the post cook slicing more difficult? Why not into bigger, sturdier pieces? Is it to create more surface area for the marinade and caramelization?

This recipe's vague temperature guide to "turn your oven all the way up" probably did not contemplate my situation (Wolf oven, 550 degrees). It's a good thing I don't mind carbon with my meat. Ditto with the "toasted" roll. You'll want to monitor things more carefully than I did.

Katz's in Liberty? I was a counselor at Camp Wawayanda for a few years, in the Forstmann State Something Something, and we'd go into town on day's off and get their jelly doughnuts. Huh.

"If you mix soy sauce and hoisin sauce at a 1:1 ratio, the result will be close enough to oyster sauce to get you by." per Bon Appetit magazine

I have a routine that takes this to a new level. Rather than cook at high heat, I sear the marinated pieces in a dutch oven on all sides at about 8 pm. I then put the cover on the dutch oven, turn the oven down to 200, and let it cook all night. I'm up at 6, take it out and let it cool, and stick it in the fridge. At 5 pm, I then slice it. The cooking-then-cooling process makes the otherwise fall apart meat slice much easier and keeps it in slices, and improves the flavor.

One more thing: don't use the junk that comes in the plastic duck sauce packets. There is literally nothing real, just high-fructose corn syrup and food coloring, with more plastic waste which might taste as good as the sauce. I go with Gold's, which is easy to find in grocery stores in the "kosher" section. Huge jar which lasts a long time, real ingredients.

Didn't make the sandwich, but did make the roast pork for an Asian dish I was making, and it was perfect! Will definitely use this again.

Fabulous sandwiches, but instructions to "turn your oven all the way up" are problematic, I fear.I turned mine down from 550 to 500 and still had way too much char on the pork with 20 min/side. I'd try 450-475 next time.Also, don't skimp on the Duck sauce and Chinese Mustard! A little Kewpie mayo goes really well as well. My wife was dubious about the marinade with the fermented bean curd, but is a convert now! :-)

What did y’all use if you don’t have bean curd? Thanks!!

Made exactly as written - absent optional bean curd - and so delicious. Would not change a thing. Keeper!

I was sadly underwhelmed by this sandwich. Having Chinese and Italian heritage, I was so excited to try this and combine 2 things I love! I think the marinade on the pork doesn’t really shine here, so if you have a splash leftover from basting, heat it through to kill any bacteria and slather that on your finished sandwich in lieu of the mustard, or in addition to it! I’ve never had one of these sandwiches in the wild, but I’d love to try it to get an idea of what it should really be.

So...I did not make this as described, I’m sure that anyone who has fond memories of this sandwich from their past (or present) would be appalled at what I did. But for anyone else, the sauce made for a lovely Asian flavored pulled pork in the crockpot. It’s a nice change from southwestern or barbecue flavors. (I landed on it because I searched NYT cooking for recipes using fermented bean curd, yum).

The oven all the way up at 550 is way too hot. They began to burn even before I flipped them at 20 minutes. I turned it down to 500 after that and still could only keep them in the oven for another 10 minutes before they became almost inedible because of too much char. Might be better to try cooking at like 475.

I found the cut pieces very small and cooked well faster than the recipe. The first time I made this, I followed the instructions and severely burned the pork. The second time, I used a Bluetooth thermometer, cooked to the temp (about half the time) and the meal was great

I had the same notion and made a special trip to UWS to try the sandwich at Parm. It wasn’t a version of this sandwich. It was aversion. Not even close. Also not even edible. It was disgusting. Al, make the sandwich yourself. Or seek out one of the dwindling diners that still make this succulent sandwich. As of c. 2015, the Apollo Restaurant and Diner on Merrick Road in East Meadow, LI made a good one. Get the packets of duck sauce, cole slaw and pickle spear for the full experience.

Me and my wife made this for a sunday night meal. One of the best sandwiches I've ever had! The sweetness, tartness, butter, and other favors creates an amazing flavor that I'll never forget. Five stars all the way.

3rd time I made with pork tenderloin. Not quite quite as moist which is expected but in the sandwich or fried rice, still very delicious.

Made this twice and it’s delicious. Can even freeze cooked pork. Second time used country style ribs which is more convenient than cutting up a roast. 450-480 on temp and less time. No one has mentioned this but 1 jar of fermented tofu gives plenty of flavor.

This was a fun sandwich to prepare and eat after reading all the posted recollections. I used half the five spice as I’m not a big fan. I left meat in marinate overnight. Made garlic butter by baking garlic first as recommended. Thankful I lined my baking sheet with foil. I toasted ciabatta rolls which made great base. Next time I will definitely try simply using country style ribs. Would be easier to have the meat already cut up.