BBQ PORK CHISLIC SANDWICH

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BBQ Pork Chislic Sandwich image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 36

6 1/4 ounces tomato sauce
1/4 cup orange juice
1/4 cup granulated sugar
2 1/2 tablespoons dark molasses
2 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons soy sauce
1 1/4 tablespoons fish sauce
1 1/4 tablespoons stone-ground mustard
1 1/4 tablespoons tamarind concentrate
3/4 tablespoon garlic powder
3/4 tablespoon dry mustard powder
3/4 tablespoon onion powder
3/4 tablespoon coarse black pepper
1/2 tablespoon garlic salt
1/2 tablespoon paprika
1/2 tablespoon kosher salt
1/2 tablespoon liquid smoke
3/4 cup brown sugar
1 tablespoon cornstarch
1 cup honey
1/4 cup unsalted butter
1/2 head green cabbage (approximately 1 pound)
1/4 head red cabbage (approximately 1/4 pound)
1 cup mayonnaise
1/2 cup honey mustard
1/4 cup apple cider vinegar
2 teaspoons onion powder
2 teaspoons kosher salt
1 teaspoon garlic salt
1 teaspoon dried parsley
1 teaspoon white pepper
2 cups soy or canola oil
4 ounces melted butter
2 hoagie buns (sliced in half lengthwise, but not all the way through)
4 slices Swiss cheese
4 ounces fried onions

Steps:

  • For the sweet BBQ sauce: Combine tomato sauce, orange juice, granulated sugar, molasses, Worcestershire, soy sauce, fish sauce, stone-ground mustard, tamarind, garlic powder, mustard powder, onion powder, black pepper, garlic salt, paprika, kosher salt, liquid smoke and 1/2 cup brown sugar in a small stockpot or saucepan and whisk together. Heat over medium-high heat until gently bubbling. Whisk together cornstarch and 1/2 tablespoon water in a separate container to form a slurry, then add to stockpot. Continue to whisk until it begins to simmer.
  • Add in honey, butter and remaining 1/4 cup brown sugar. Whisk together until butter and brown sugar have dissolved. Remove from heat and serve immediately.
  • For the coleslaw: Chop green cabbage and red cabbage into 1/4-inch-thick ribbons. Add to a large mixing bowl along with the mayonnaise, honey mustard, vinegar, onion powder, kosher salt, garlic salt, parsley and white pepper and mix to combine. Refrigerate for 1 hour before serving.
  • For the sandwich: Preheat oil in a large frying pan or Dutch oven to 350 degrees F. Preheat a griddle to 425 degrees F.
  • Butter the insides of the hoagie buns and toast them on the griddle until browned.
  • Place cubed pork in the hot oil and cook until pork reaches an internal temperature of 150 degrees F, approximately 90 seconds. Remove pork from the oil and allow excess oil to drain off.
  • Place cooked pork cubes on the griddle and add 10 ounces BBQ sauce directly on the pork. Continue to cook until the sauce has caramelized, about one minute. Split pork in half and melt 2 slices Swiss cheese on each portion.
  • Divide the pork between the hoagie buns. Place 3 ounces coleslaw on top of each. Place fried onions on top of the coleslaw, then drizzle the remaining BBQ sauce on top. Cut in half and serve.

Toyub Ali
t-ali39@gmail.com

The pork was a little bland, but the sauce helped to add some flavor.


MUHAMMED Arif
a_m96@gmail.com

I made this for my family and they all loved it. Even my picky kids ate it all up.


Mark Gichohi
mgichohi@yahoo.com

This recipe is a keeper! The pork was so tender and flavorful, and the sandwich was perfect.


jihane jiji
jjiji57@hotmail.co.uk

I followed the recipe exactly and the pork was tough. I think I needed to cook it longer.


Aphiwe Sompani
aphiwe@hotmail.com

This was my first time making chislic and it was a success! The pork was cooked perfectly and the sandwich was delicious.


Ahammed Mia
miaahammed82@hotmail.com

I've made this recipe several times and it's always a crowd-pleaser. The pork is always tender and juicy, and the sauce is perfect.


Paula Gingerich
pg60@gmail.com

This recipe was easy to follow and the sandwich turned out great. I will definitely be making it again.


Thabang Thabza
t_t@aol.com

I'm not a big fan of pork, but this sandwich was surprisingly good. The pork was tender and the sauce was flavorful.


Md Alomgir Hassan
mhassan66@gmail.com

This was the best chislic sandwich I've ever had! The pork was cooked to perfection and the sauce was amazing.


Anam Anam
anam-a@hotmail.fr

The pork was a little bland, but the sauce helped to add some flavor.


Ann Carter
c1@gmail.com

I made this for my family and they all loved it. Even my picky kids ate it all up.


Bhola Timalsina
bhola-t42@hotmail.co.uk

This recipe is a keeper! The pork was so tender and flavorful, and the sandwich was perfect.


tom dan
tomd39@yahoo.com

I followed the recipe exactly and the pork was tough. I think I needed to cook it longer.


Samuel Oyetunde
o-samuel@gmail.com

This was my first time making chislic and it turned out great! The pork was cooked perfectly and the sandwich was delicious.


Arslan Khan bloch
arslan.k0@hotmail.fr

I've made this recipe several times and it's always a winner. The pork is always tender and juicy, and the sauce is perfect.


Freddy Irakoze
i-f46@gmail.com

The pork was a little dry, but the overall flavor was still good.


Tahira Amjad Khan
khan-t99@gmail.com

I made this for a party and it was a hit! Everyone loved it.


Proofviris 64
64.p@gmail.com

This was a great recipe! The pork was tender and flavorful, and the sandwich was easy to make. I'll definitely be making this again.