Thai Pork Panini

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Prep Time: 8 hours for brining | Cook Time: 70 minutes in pressure cooker, 10 minutes for panini | Stand Time: 20 minutes | Total Time: 8 hours, 40 minutes | Serves: 8-10 | Special Equipment: Pressure cooker, panini press

This is a recipe based off my Thai Shredded Pork. I have included that recipe here so you don’t have to go find it or print off two recipes.

The Thai Shredded Pork is super-flavorful and can be used as the base of a panini, as here, or in my Thai Pork Tacos.

I brined my pork to ensure my meat stays moist for days of leftovers.

You may think it odd to have the addition of pickles, but the flavor of dill pickles is so yummy with this recipe (my oldest son’s idea). Those pickles pictured are a gift from a sweet friend who took up gardening and produced some gorgeous vegetables. These dill pickles were a perfect pair to the pork.

I cooked the pork in my stovetop pressure cooker. Your countertop pressure cooker will work, too. If using a slow cooker, see Notes below recipe.

Try these paninis with my Spicy Slaw. It adds a little crunch and spiciness that complements the pork so well.

Thai Pork Panini

Pantry To Table
Creating a panini sandwich with the Thai Shredded Pork is delicious, especially with Spicy Slaw!
5 from 1 vote
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Prep Time 8 hours
Cook Time 1 hour 10 minutes
Total Time 10 hours
Course Main Course
Cuisine Thai
Servings 10
Calories 342 kcal

Equipment

  • Pressure Cooker
  • Panini/Sandwich press

Ingredients
  

Brine:

  • 3 quarts water
  • 3/4 cup kosher salt
  • 4 dried bay leaves
  • 2 tablespoons whole black peppercorns
  • 4 cloves garlic, smashed
  • 2 tablespoons light brown sugar

Sauce:

  • 4 - ounce can Panang curry paste
  • 1 tablespoon freshly grated ginger
  • 6 cloves garlic, finely minced
  • 1 1/2 tablespoons fish sauce
  • 2 tablespoons light brown sugar
  • 12 dried Kaffir lime leaves
  • 2 teaspoons freshly ground black pepper
  • 3 tablespoons fresh basil (Thai basil), chopped
  • 1 tablespoon dark soy sauce
  • 1 tablespoon lemongrass, finely chopped or from a tube
  • 1 1/4 cups beef broth, lower sodium
  • 1 (5-7 pound) Boston butt or pork shoulder, boneless

Finishing Sauce:

  • 1/4 cup lemongrass, finely chopped or from a tube
  • 1/4 cup rice vinegar, not seasoned
  • 1/4 cup soy sauce, lower sodium
  • 2-3 tablespoons garlic-chile paste
  • 1-2 tablespoons fish sauce

Panini:

  • artisan bread or other hefty bread, that can withstand the weight of the press and hold itself well as a sandwich

Instructions
 

  • Add all the brine ingredients to a large pitcher. Stir to dissolve the salt and sugar.
  • Add the brine and pork to a large sealable bag, like a jumbo-size Ziplock, and place in a bowl large enough to hold the bag. This is in case there is any leakage, it will not go all over your refrigerator.  Refrigerate the brine and pork overnight, 8 to 12 hours.
  • Pull the pork out of the bag and pick off any pieces of bay leaf, peppercorns, or garlic that are attached and discard.
  • You have the option to brown your pork chunks if desired. Just add 1 tablespoon of neutral oil to the pressure cooker over medium-high heat and sear the chunks of meat on all sides, remove, and set side.
  • Cut the pork into 4 or 5 large chunks and set aside.
  • Combine all the sauce ingredients in a pressure cooker over medium heat, stirring to combine well.
  • Add the chunks of pork and turn them to coat in the sauce.
  • Secure the lid in place and bring to high pressure over high heat. Once the pressure indicator has popped up (or however your pressure cooker alerts you that pressure has been reached), set your timer for 70 minutes. Adjust your heat source level as needed. You might need to turn down to medium heat if your burner is very hot.
  • After 70 minutes, use a slow release for releasing pressure. When your pressure cooker alerts you that pressure has been released, unlock and open the lid away from you for safety.
  • Using a probe thermometer, check the internal temperature of the pork. The pork is done (falling apart) when the temperature reads 205 – 210 degrees.
  • Pull the pork out of the pressure cooker and allow it to rest, covered, for about 20 minutes. When cool enough to handle, shred the pork, removing the fatty pieces.
  • Remove the lime leaves and discard.
  • Combine all the finishing sauce ingredients in a 2-cup measuring cup. Pour as much sauce as desired onto the pork and toss.
  • To make the paninis: Heat your panini press to high. Add the shredded pork to two slices of bread to make a sandwich. Once the press is hot and ready, add the sandwich, lower the handle and press to brown the bread. Remove when bread is browned to your preference.

Notes

The nutrition chart is for the pork only; it doesn't include bread. You should calculate nutrition for yourself if you are in need of more accurate information.
The nutrition chart does not include brine ingredients.
To slow cook: Brine pork as the recipe directs. Add the pork and sauce into your slow cooker and cook on low for 8 – 10 hours or on high for 5 – 7 hours. Time depends on the size of your pork, slow cooker, and heat of the slow cooker. These are only guidelines. I have two slow cookers and they heat/cook differently. Once the internal temperature of the thickest chunk is 205 – 210 degrees, remove the meat from the slow cooker. Allow to rest for at least 20 minutes. Once cool enough to handle, shred the pork. Make the finishing sauce and pour over the shredded pork and serve.
You can add cheeses to these panini sandwiches, too!
Nutrition Facts
Thai Pork Panini
Amount per Serving
Calories
342
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword thai, shredded, pork, panang curry, lemongrass
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