Wednesday, May 11, 2011

The Black & Decker Ultimate Sandwich Contest

If you haven't noticed, I have an affinity for Thai food. 
Ever since baby number five came along, I can't get enough of it. 
When I was given the opportunity to enter Black & Decker's Ultimate Sandwich Contest, my brain went straight to it. I am also from Hawaii and l.o.v.e. Hawaiian sweet bread. Have you had it? You need to.
How do you put Thai food and local Hawaiian fare in a sammy and utilize a fabulous toaster oven? This is definitely a "fusion" recipe where East (Thai curry) meets West (pulled pork) and we get to enjoy the culinary collision.
I was inspired by a number of things. Blog posts, magazine articles, food photography, and here's the result:

Thai Curry Pulled Pork 
(with Fresh Mango and Cilantro Dressing on a Toasted Hawaiian Sweet Roll)


1 pork rump roast approx. 3 lb.
1 can (13.5 oz) coconut milk
1 tablespoon green thai curry paste
1 teaspoon red chili flakes
2 tablespoons brown sugar
2 tablespoons oyster sauce
1 mango, peeled and sliced in to 1/2" strips
1 small red onion, sliced into thin strips
1 package fresh mixed spring greens 
(I love our local Nalo Spring Greens, from Waimanalo, Hawaii)
1 package Hawaiian sweet roll sandwich buns

Cilantro Dressing:
1 1/3 cups sour cream
3/4 cup mayonnaise
1 small bunch cilantro, stems removed
1 package ranch salad dressing mix
1/8 teaspoon Tabasco 
2 cloves garlic
juice of one small lime

Mix in blender until smooth. Set aside.

In a large bowl, mix coconut milk, Thai curry paste, red chili flakes, brown sugar, and oyster sauce until well combined. Place pork roast in a crock pot, and pour coconut mixture over it. Turn crock pot on high heat for 6-8 hours or until pork is fork-tender, and pulls apart easily. Shred the pork, making sure to keep it moist. 
In your Black & Decker toaster oven, toast a large Hawaiian sweet roll sandwich bun until golden brown. 

Add pulled pork to the bun, and spoon some of the drippings from the crock pot onto the pork to keep meat moist and flavorful. (and more chili flakes, if desired). 

Add freshly sliced (chilled) mango, red onion, a handful of fresh Nalo spring greens. 

 Add one tablespoon cilantro dressing to the top inside of the bun. 
(A little goes a long way here, trust me!) And if you have picky eaters, this sammy tastes just as good without the cilantro dressing.


The ULTIMATE sandwich!

I was not compensated for this post although I did receive a Black and Decker toaster oven to enable the development of my recipe.  Any and all opinions here (and recipes!) are my own.


  1. Yummmmy! I really wish I was there to try it!

  2. What a sandwich.. I'm now very curious as to what this tastes like. My boyfriend loves all sorts of pulled pork sandwiches and hes always experimenting so I'll have to show him this, so he hopefully makes one for himself and then I can have a bite..:)
    Thanks for the recipe :)

  3. As soon as I wipe the drool off my keyboard, I need to write this recipie down!!

  4. Oh my goodness that looks good!! I love Thai and now I'm craving one of these sandwiches.

  5. Looks amazing!! I love that you put Mango on it, what a fab idea!


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