Hoisin & Ginger Pulled Pork Bao Buns
Ingredients
- 1 x 2.5kg boneless pork shoulder
- 1 big tablespoon fresh ginger, grated
- 1 teaspoon Chinese 5 spice powder
- 4 cloves garlic, peeled
- 2/3 cup Mr Chen’s Hoisin Sauce
- 1 cup ginger beer
- 8 Mr Chen’s Bao Buns
- 1 cup white savoy cabbage, finely shaved
- 1 cup carrot, peeled, sliced into thin strips with a toothed vegetable peeler
- 1 small Lebanese cucumber, thinly sliced
- ½ cup coriander, sprigs picked
- 1 tablespoon Mr Chen’s rice wine vinegar
- 1 teaspoon maple syrup
- 1 tablespoon kewpie mayonnaise
- Sriracha chilli sauce to serve, optional
Suitable Products
Method
1
Preheat the oven to 160 degrees C. Place the pork into a small high-sided lined roasting tray so it fits in snug. Rub the pork with ginger, 5 spice powder and a pinch of salt and black pepper. Add in the garlic cloves, hoisin sauce and ginger beer. Cover the tray with baking paper and foil so it is sealed well. Place into the oven and cook for 3.5 hours, or until the pork is falling apart when pressed with tongs. Turn the oven up to 190 degrees C and cook the pork for 20 minutes uncovered to brown the outside. Allow the pork to rest before shredding the meat with two forks.
2
Place the bao buns into a steamer and cook for 10 minutes, or until light, fluffy and warmed through.
3
Meanwhile place the cabbage, carrot and cucumber into a bowl and toss with the vinegar, maple, mayonnaise and a pinch of salt and pepper.
4
Place the bao buns onto a serving platter and add in a handful of the slaw mixture and some of the pulled pork. Squeeze in a little sriracha sauce and top with coriander sprigs before serving.
Recipe Credit
Recipe by – Courtney Roulston
Ingredients
- 1 x 2.5kg boneless pork shoulder
- 1 big tablespoon fresh ginger, grated
- 1 teaspoon Chinese 5 spice powder
- 4 cloves garlic, peeled
- 2/3 cup Mr Chen’s Hoisin Sauce
- 1 cup ginger beer
- 8 Mr Chen’s Bao Buns
- 1 cup white savoy cabbage, finely shaved
- 1 cup carrot, peeled, sliced into thin strips with a toothed vegetable peeler
- 1 small Lebanese cucumber, thinly sliced
- ½ cup coriander, sprigs picked
- 1 tablespoon Mr Chen’s rice wine vinegar
- 1 teaspoon maple syrup
- 1 tablespoon kewpie mayonnaise
- Sriracha chilli sauce to serve, optional
Suitable Products
Method
1
Preheat the oven to 160 degrees C. Place the pork into a small high-sided lined roasting tray so it fits in snug. Rub the pork with ginger, 5 spice powder and a pinch of salt and black pepper. Add in the garlic cloves, hoisin sauce and ginger beer. Cover the tray with baking paper and foil so it is sealed well. Place into the oven and cook for 3.5 hours, or until the pork is falling apart when pressed with tongs. Turn the oven up to 190 degrees C and cook the pork for 20 minutes uncovered to brown the outside. Allow the pork to rest before shredding the meat with two forks.
2
Place the bao buns into a steamer and cook for 10 minutes, or until light, fluffy and warmed through.
3
Meanwhile place the cabbage, carrot and cucumber into a bowl and toss with the vinegar, maple, mayonnaise and a pinch of salt and pepper.
4
Place the bao buns onto a serving platter and add in a handful of the slaw mixture and some of the pulled pork. Squeeze in a little sriracha sauce and top with coriander sprigs before serving.
Recipe Credit
Recipe by – Courtney Roulston
