Name: Pulled pork bao buns
Prep time: 25 min
Cook time: 125 min
Total time: 150 min
Yield: 1 serving
Ingredients: 7 oz pork shoulder, trimmed and cut into 1-inch pieces; 2 tbsp low sodium soy sauce; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 1/2 tsp brown sugar; 1/2 cup water; 105 g frozen bao buns; 1.5 oz cucumber, thinly sliced; 1/2 medium carrot, shredded; 1 tbsp rice vinegar; 1/4 tsp salt; 1 green onion, thinly sliced

Instructions

Prep 25 min · Cook 2 hr 5 min

Place a small heavy pot over medium-high heat. Add the pork pieces in a single layer and cook for 5 minutes, flipping once, until browned on both sides.
Add the garlic, ginger, water, soy sauce, and three quarters of the brown sugar to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 120 minutes until the pork is very tender and easy to shred. Done when very tender, 165°F.
While the pork simmers, stir the cucumber, carrot, rice vinegar, salt, and the rest of the brown sugar together in a small bowl. Let the vegetables sit while the pork finishes cooking.
Remove the pork from the pot and shred with two forks. Turn the heat to medium-high and boil the cooking liquid uncovered for 8 to 10 minutes until it is syrupy and coats a spoon. Return the shredded pork to the pot and toss to coat in the glaze.
Set a steamer basket over a pot of boiling water. Arrange the frozen buns in the basket, cover, and steam for 8 to 10 minutes until they are puffed and hot through.
Drain the liquid from the pickles. Split the warm buns open and fill each with the glazed pulled pork. Top with the drained pickles and the sliced green onions before serving.

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Ingredients

Instructions

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