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Char Sui Pork Buns with Pineapple

From Date Night - Hawaiian Luau on Tuesday, April 19, 2022

Serves: 24


  • 2 pork tenderloins (about 1 lb. each)

  • ½ cup ketchup

  • ½ cup hoisin sauce

  • 2 tbsp toasted sesame oil

  • 2 tablespoons sesame seeds, toasted, for garnish

  • 2 tbsp minced garlic

  • 2 tbsp minced ginger

  • 2 tbsp soy sauce

  • Fresh pineapple, sliced into 12 pieces

  • 24 King's Hawaiian sweet rolls

  • 1 cup cilantro sprigs


  1. Put pork in a 9- by 13-in. pan and pour on brine and chill for about 30 minutes. In a small bowl, mix together ketchup, hoisin, sesame oil, garlic, ginger, and soy sauce. Pour half the sauce into another small bowl.

  2. Prepare indoor or outdoor grill for indirect medium heat. Place pork on grill and cook, covered, until meat reaches 135° on a meat thermometer, 15 to 20 minutes. Brush pork with glaze, saving 2 tbsp. for the pineapple. Continue to cook pork turning occasionally, until glaze has caramelized slightly and meat thermometer reaches 145°, 5 to 10 minutes. Transfer pork to a cutting board, tent with foil, and let rest 15 minutes. Sprinkle with toasted sesame seeds.

  3. Place pineapple slices on direct-heat area of grill, brush with 2 tbsp. reserved glaze, and cook, turning once, until grill marks appear, about 4 minutes per side. Remove slices from grill and cut in half.

  4. Cut pork into ½” slices. Cut a deep diagonal slit across the top of each roll. Fill each roll with a piece of pork, half a grilled pineapple slice, a cilantro sprig, and ½ tsp reserved glaze. Serve rolls with remaining glaze for drizzling.


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