From the Cookbook #1: Roast pork brioche buns with caramelized red onions, page 172

First off, not roasted. Amazing, but not roasted. The pork tenderloin is cut into quarter inch slices and sauteed in peanut oil after marinating in soy, peanut oil, rice wine, and garlic. There was supposed to be some yellow bean sauce in the marinade as well, but we didin’t have any. I have a feeling that will happen alot with this cookbook. We had another substitution that was unexpected. We couldn’t find brioche. In the largest city in one of the fattest states in the country we couldn’t find egg enriched bread. Next to the display of fatty hams and cholesterol packed cheeses at the deli counter we only had healthy, mostly whole grain choices at the bakery of our local grocery store. Thank you Michelle Obama. My wife found some nice, lite buns called ‘Water Buns.” I have no idea what is in them, but they were very good and served their purpose.

When the “roast” pork is cooked to satisfaction the marinade is mixed with honey and poured in with the pork and left to cook until it’s nice and goey, about two more minutes. You serve a slice of pork, some red onions caramelized with brown sugar, and a bit of Boston lettuce on a warm bun and that’s it. Sounds simple enough but the flavors are everywhere. It was sweet, of course, but a bit of salt came through from the soy. Surprisingly, the pork was not overshadowed. We served it with some grilled potato medalions and salad and that worked well, but honestly, I think I liked the cold sandwich I made with the leftovers even better.

We are doing two recipes from the book tonight: Vegetable spring rolls (with some substitutions), page 42, and hoisin chicken, page 89.

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