• 2 1/2 pounds pork brisket/flank
  • 2 TBL rice wine vinegar
  • As needed bao buns
  • As needed cilantro picked


  • 1/4 cup brown sugar
  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 9.4 oz hoisin sauce
  • 1 TBL garlic minced
  • 1 TBL shallot minced
  • 1 TBL ginger peeled and minced
  • 1 teaspoon Chinese five-spice
  • 1 TBL sesame oil

Pickled Vegetables

  • 2 cups apple cider vinegar
  • 6 oz sugar
  • 2 TBL kosher salt
  • 2 carrots fine julienne
  • 1 endive fine julienne
  • 1 red onion fine julienne


  • 1 egg yolk
  • 1/2 lime juiced
  • 1 cup olive oil


  1. Cut pork into 2”x1” blocks, rub with pork marinade and let sit overnight.
  2. Remove pork from marinade and set aside at room temperature for 30 minutes.
  3. Place reserved marinade in a pan and bring to a boil. Reduce by a quarter, remove from heat and add rice wine vinegar.
  4. Mix half the reduced marinade with aioli, reserve remaining half to season sandwich.
  5. In hot saute pan or griddle top, sear meat until it reaches an internal doneness of 139°F, let it rest, and slice it thinly on the bias.

Marinade Method:
  1. Combine all ingredients, whisking thoroughly, until brown sugar is fully dissolved.

Pickled Vegetables Method:
  1. Combine vinegar, sugar and salt in small saucepan and bring to a simmer over low heat, letting sugar and salt dissolve.
  2. Pour over vegetables and reserve.

Aioli Method:
  1. Whisk together yolk and lime juice in a bowl.
  2. Add oil to yolk mixture a few drops at a time, whisking constantly until oil is incorporated and mixture is emulsified.
  3. Chill, covered, until ready to use.

Source: Team Carmichael for 2015 Pork Summit

  1. To build sandwich, split bao bun, spread aioli on the bottom, layer meat, pickled vegetables, drizzle remaining marinade and finish with fresh cilantro.