Best Taiwanese Pickle Sandwich Recipes

GUA BAO (TAIWANESE PORK BELLY BUNS, 割包)

Steps:

• (Optional) If you're making my Gua Bao Bun recipe, cook the pork during the first rise of the dough. Shape the steamed buns while the pork is cooking. Then steam the buns after the pork belly is cooked.
• Heat a large skillet (*Footnote 2) over medium-high heat and add the oil. Once the oil is hot add the pork belly. Cook on both sides until the edges just turn golden, then transfer to a plate.
• Add the garlic, green onions, and ginger to the same skillet. Stir to release the fragrance, about 1 minute. Add the star anise, cinnamon, and chilis. Stir and cook for another 30 seconds.
• Pour in the shaoxing wine, scraping the bottom of the pan with a wooden spatula to release the brown bits. Then add the light soy sauce, dark soy sauce, and sugar. Stir to mix well.
• Add the browned pork back back to the pan, flipping once to coat the pork with the seasonings. Add the white pepper and water. Bring to a boil, then reduce to a simmer. Braise, covered, for 1 to 1.5 hours, flipping occasionally, until the pork turns tender but not to a degree that it falls apart.
• Once the pork is done, remove the pork from the pan and place it onto a big plate. Cover with plastic wrap to prevent from drying out.
• Add a mesh strainer over a tall cup (or an oil separator), strain the braising liquid and discard all the solid spices. Use a ladle or big spoon to skim the fat off the top and discard (*Footnote 3). Once you've removed most of the oil, return the liquid to the pan. Cook over medium-high heat and let the broth reduce until thickened, 10 minutes or so. (*Footnote 4)
• Slice the pork belly into 2.5" (6 cm) pieces and add it to the reduced sauce. Flip a few times to coat the pork, then transfer the pork to a serving plate with the remaining sauce on the side in a small bowl.

DILL PICKLE SANDWICH SLICES

Steps:

• Prepare stockpot/canner and jars as directed in step-by-step instructions
• Tie pickling spices in a square of cheesecloth, creating a spice bag.
• Combine vinegar, water, sugar, pickling salt and spice bag in a medium stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid.
• Place 1 bay leaf, 1 garlic clove, 1/2 tsp mustard seeds and 1 head of dill into each jar. Pack cucumber slices into hot jars, leaving 1/2 inch headspace. Add rounded 1/8 tsp Pickle Crisp® Granulates. Ladle hot pickling liquid into jars, leaving 1/2 inch headspace. Remove air bubbles; re-measure headspace. If needed, add more cucumbers to meet recommended headspace. Wipe rim; center lid on jar. Screw band until fingertip-tight.
• Process filled jars in boiling water for 15 minutes. Remove stockpot lid. Wait 5 minutes, then remove jars, cool and store.

TAIWANESE PICKLE SANDWICH

Steps:

• Heat a wok over high heat until hot. Drizzle the oil down the sides to coat, and then add the garlic and chiles and stir-fry quickly. Add the mustard greens and stir-fry. Sprinkle the sugar over the greens and cook, stirring constantly, until the sugar has completely dissolved and has been absorbed by the vegetables. Set aside.
• Split the rolls and stuff with the stir-fried pickled mustard greens. Top with cilantro and peanuts.