Here at the danger bakery, we fear no being, be it god or man, and that is why we continuously engage in culinary experiments so cutting-edge we run the risk of being imprisoned by UNESCO, were they ever to catch wind of us.
This is no different, and we make no apologies.
Having eaten our last pork sung roll from the Asian bakery (which is a three-hour drive from us), and in no mood to make more from scratch, we decided to lie, cheat and steal our way to an alternative. We settled on a pork sung sandwich, but for some reason the idea of slathering on mayo, pork sung and chives between two slices of bread and calling it a day wasn’t good enough, so we added on an egg-y pancake for substance. You can easily substitute an egg for the pancake, but we had leftovers to use up.
Of note, we chose not to toast the bread in order to recreate the mouth feel of the soft milk-bread that makes up the bakery pork sung rolls. We do generally like to toast our sandwiches, though, and encourage you to experiment.
That way you can be complicit in our crimes.
Editor’s note: I started writing this in 2022 and forgot about it, so the details are fuzzy (like my fuzzy cat ass, which you can kiss if you’re going to complain to me). I also can’t be bothered to write consistent cat puns. I am 3 years late on this fucking thing.
Ingredients
- Pork sung
- Mayonnaise
- Green onions
- Regular ass (American) loaf of bread–the softer, sweeter and more processed, the better. Ideally Hawaiian bread, but I only had honey wheat, and that worked great.
- Egg, cooked as desired, or an egg pancake (ish), because you have leftovers to use up
- 4 eggs
- 1 cup of flour (bro, this is such a guess)
- 1 tbsp of sugar
- 1 tsp of beef bouillon
- Baking powder — probably like 1 tsp since I gave myself literally no clues as too how much I used when I took these pictures
- Dash of white pepper or black pepper, pantry’s choice
- Enough water or milk to make it the consistency in the pics. I’m thinking like 1/2 a cup?
- Whatever shit you need to use up: spam, onions, green onions, finely diced veg like carrots or cabbage, pasta, whatever. There are no laws when you’ve got paws.
I’m glad that the only thing I decided to measure was the flour and eggs. Makes it really easy to write this in retrospect.
- We start with the egg pancake. Mix 1 c flour, 1 tsp baking powder, dash of pepper, 1 tbsp of sugar, 2 tsp of beef bouillon (replace with like 1 tsp of regular salt if you don’t have beef bouillon), whatever amount of water/milk I used to make it look like the picture below (1/2 cup? You go ahead and guess). Stir until no longer clumpy (2 chopsticks work better than a whisk or fork in my opinion — less volume to displace the liquid in the bowl and easier to fine tune the movement, but you do whatever). I say ‘no longer clumpy,’ but I’m firmly in the team that some clumps are fine. At least, that’s what bisquick led me to believe when I was growing up.
- Add whatever leftovers. Based on the pics, I’m thinking I was using up cabbage, chives and maybe like bacon or something. Who the fuck took this picture, a cat?
Your guess is as good as mine as to what’s in there
3. Cook the pancake to your liking.
Yea, I really still can’t tell if that’s bacon or something else.
4. Cut it into slices that would fit neatly onto a sandwich once it’s cool enough or if you’re cool with burning the shit out of yourself, don’t bother waiting and just tss tss your little paws.
4. Make a sammich with mayonnaise, pork sung, green onions, then throw that egg pancake on there. Or you can skip the egg pancake or the eggs. Hell, you really can skip every single part of this recipe and eat plain bread.
Stop here, if you feel like it. More mayo tho. And some green onions (or chives — I straight up do not care about the difference).
5. Find some old ramen eggs you made a couple of days ago and realize you should just use that for this recipe.
6. Eat the sandwich and then forget to post about it for like 3 years.
I added sauces, because I will add sauce to literally anything. A bowl of sauce? Needs more sauce.
7. Post this recipe then realize you totally want to make this again.