{"id":2608,"date":"2014-07-03T16:42:09","date_gmt":"2014-07-03T16:42:09","guid":{"rendered":"https:\/\/apa.si.edu\/picklesandtea\/?p=2608"},"modified":"2014-07-14T10:20:22","modified_gmt":"2014-07-14T14:20:22","slug":"asian-bbq-sauce-pulled-pork","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/asian-bbq-sauce-pulled-pork\/","title":{"rendered":"Asian BBQ Sauce and Pulled Pork Sandwiches"},"content":{"rendered":"

At the start of the summer grilling season, I never fail to recall childhood backyard barbecues when the adults\u00a0swilled cold beer and we children devoured sweet, fresh watermelon, juice dripping down our chins.<\/p>\n

Instead of the ribs and hamburgers that were de rigueur in 1980s America (and perhaps even now), my mom (I call her Ma) churned out chicken wings soaked in honey-soy dressing, juicy pork chops grilled to caramelized perfection, and the star of the show: sticks of satay, bite-size chicken pieces marinated in sweet soy sauce spiked with a potent combination of lime leaves and lemongrass.<\/p>\n

Ma\u2019s grill feasts were so rich and flavorful I was often dismayed at the lackluster options–think pale, unmarinated chicken wings and flimsy hot dogs–offered at other barbecues.<\/p>\n

Ma always went big and bountiful. At first I suspected she simply didn\u2019t know how to guesstimate food portions. She was constantly going around to our guests encouraging them to eat more. Many obliged.<\/p>\n

Most likely, she wanted to send guests home with doggie bags, which they inevitably did.<\/p>\n

Yes, there were times I was embarrassed by Ma\u2019s ostentatious food show, and resentful of the days I was stuck indoors helping her prep (7-year-old me would much rather have been out playing!). However, judging from the number of double-fisting satay eaters, it was obvious our guests were happy. And no one went home hungry, that\u2019s for sure.<\/p>\n

\"pulled<\/a>

Pulled pork sandwiches are one of my family’s favorite meals. I tweaked this American classic and paired it with Asian-inspired bbq sauce.<\/p><\/div>\n

With my own family, barbecues aren\u2019t quite as elaborate. I may attempt to make satay, or more likely the sticky-sweet honey-soy wings which are a cinch to make (I marinate, husband grills). I\u2019ve also created new favorites melding my love of Asian flavors and the foods my American-born and -bred husband adores. The pulled pork sandwich is one said example (although it’s not usually cooked on the grill!).<\/p>\n

One rule stands steadfast though: no one goes home hungry.<\/p>\n

~~~
\nAsian BBQ Sauce<\/strong><\/span><\/p>\n

\"bbq<\/a> <\/strong><\/span><\/p>\n

This has all the sweet, savory, sour notes you\u2019re looking for in a classic barbecue sauce with the zip of ginger and spice. Slather it on baby back ribs, toss it with buffalo wings or dip your fries in it! Or serve them the way I like to, with pulled pork sandwiches (below).<\/p>\n

Time: 15 minutes
\nMakes: 1 cup<\/p>\n

1\/2 cup ketchup (preferably one that only contains ingredients you understand)
\n\u00bc cup tomato paste
\n2 tablespoons fish sauce
\n2 tablespoons soy sauce
\n2 tablespoons rice vinegar
\nSquirt, or 2, Sriracha or other chili sauce
\n2 teaspoons grated or minced garlic (2 large cloves)
\n2 tablespoons grated fresh ginger (2-inch-long piece)1\/4\u00a0cup brown sugar
\nLarge pinch 5-spice powder (optional)<\/p>\n