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Korean Sweet & Spicy Pork Bao

Korean Sweet & Spicy Pork Bao

Savory pulled pork is nestled in a warm bao bun topped with a crunchy cabbage slaw all finished with cilantro and a sweet and spicy Korean-style sauce. Try it as a street taco! Just swap the bao buns with flour tortillas.

What You'll Need

5 lb. Pork, butt, whole, bone in
¼ c. Custom Culinary® Gold Label Pork Base
4 c. Onion, Spanish, peeled, sliced. ½” thick
1 c. Water
12 oz. Cabbage, green shredded
8 oz. Cabbage, red, shredded
4 oz Carrots, matchsticks, ¼” julienned
2 oz Custom Culinary® Jalapeno Relish
1 oz. Oil, grapeseed, or vegetable
24 ea. Bun, plain-folded, bao-style, 1 oz. (28 g)
8 ea. Custom Culinary® Korean-Style Sweet Heat Sauce (24 oz.)
¼ c. Cilantro, leaves, whole
PREPARATION

  1. Pre-heat oven to 350°F.
  2. Using gloved hands, rub pork butt with base and place into roasting pan.
  3. Add onions and water and cover tightly with foil to ensure moisture does not reduce and dry.
  4. Cook pork for 2-3 hours or until meat reaches 193° F and the bone easily is removed from the meat.
  5. Cover and allow to meat to cool enough to handle. Drain the cooking juices and set aside for retherming.
  6. Using gloved hands, pull the pork into bite-sized shreds making sure to remove large chunks of un-rendered fat.
  7. Combine the pulled meat with the onions. Set aside for plate up.
  8. In a bowl, mix all the ingredients together gently until well incorporated.
  9. Place slaw in a plastic storage container and keep cool until plating.
  10. In a large sauce pan, reheat pork in cooking juices until it reaches 155° F for 1-2 minutes.
  11. While the pork is reheating, warm the buns in a bamboo or commercial steamer.
  12. To assemble, split the fold in the bun and stuff 2-3 ounces of pork into the warm bun.
  13. Top with 1 ounce of slaw.
  14. Place one portion control pack of the Korean-Style Sweet Heat Sauce in the to-go container (3 buns), or open and drizzle over the top of each bun.
  15. Top each bun with cilantro and serve.

CHEF'S TIP