How to make it

1. As seen on Flavor and the Menu's Kitchen Collaborative!
2. Slice orange in half. Char the cut sides and peels on a gas burner or in a broiler. Let cool.

    

   Juice the charred orange into a blender. Place juiced peels into a quarter size hotel pan along with the pork roast. Add the Lee Kum Kee Sauce for Orange Chicken, Chinese five spice, garlic, chipotles, ginger, honey and salt into the blender with the juice and blend until smooth.

    

   Pour the blender mixture over the pork and rub the sauce onto the pork until completely covered. Cover pan and let marinate, refrigerated, for 24 hours.
3. Meanwhile, preheat oven to 300°F. Remove pan from refrigeration and place in oven. Cook for covered for three hours and uncovered for 1 hour, spooning the sauce over the roast two or three times during the last hour to develop a charred bark on the exterior. Remove from oven and set aside.
4. Prepare chili bean mayo by combining the mayonnaise and Lee Kum Kee Chili Bean Sauce and mixing well. Set aside. 
   
5. Prepare the Broccoli Rabe by bringing a pot of salted water to a boil. Boil broccoli rabe for 1 minute. Shock in ice water after 1 minute. Drain and rough chop the cooked broccoli rabe.In a sauté pan, melt the butter over medium high heat. Add chopped broccoli rabe and sauté for 1 minute. Add Lee Kum Kee Roasted Sesame Dressing and toss until coated. Set aside and keep warm.
   
   Toast bread rolls in 350°F oven for 5 minutes, until crusty on the outside. Slice length wise.
6. To assemble sandwich, slather Chili Bean Mayo on both sides of the cut rolls.  Spread about 1 cup of broccoli rabe onto the bottom of the roll. Thinly slice the pork roast and pile about 12 ounces of meat onto the broccoli rabe. Close sandwich and serve whole or wrap in deli paper and slice in half.