Asian Pulled Pork Bao Sandwich
A favorite for casual dining, sweet and tender pork belly serves as the centerpiece for this addictive Asian sandwich. This simple and affordable recipe is a popular lunch pick that will keep visitors coming back again and again.
Ingredients:
- Bao Buns, steamed warm - 4 each
- Asian Pork Shoulder - 4 1 oz. pcs.
- Pickled Vegetables - 4 1 oz. pcs.
- Sauce Craft Gochujang Korean Pepper Sauce - 2 oz.
- Toasted sesame seeds - 1 tsp.
- Cilantro sprigs - 4 each
- Phase, LBA - 2 oz.
Preparation:
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Place the Phase and pulled pork on the hot flat grill to heat up. Allow the pork to create a crust and become crispy before flipping over.
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Steam the bao buns for 20-30 seconds or until heated through in the microwave.
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Place the 1 oz. of pulled pork into each of the bao bun pockets, then place 1oz. of the pickled vegetables on top of the pork. Finish with a quick drizzle of the gochujang sauce over the top.
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Place the bao buns standing up on the serving plate. Garnish the top of each bao bun sandwich with a cilantro sprig and sprinkle with toasted sesame seeds.
Subrecipes:
Asian Pork Shoulder
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Ingredients:
- Hidden Valley® Asian Sesame - Cups 6
- Sauce Craft™ Sweet Chili Sauce - Cup 1
- Pork Shoulder - lbs. 20
- Yellow Onion, Sliced - Cup 1
- Ginger, Sliced - Cup. 1
- Garlic, Whole, Peeled - Cup 1
- Jalapenos, whole, fresh - each 4-8
- Water - gallon .25
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Instructions:
In a deep metal hotel pan, add all the ingredients together except for the pork.
Place the pork shoulder in the marinating mixture and cook for 12 hours at 275F. degree oven. Cover and cook with foil for 6 hours. For the remaining 6 hours, remove the foil and cook uncovered.
When the pork is done, pull it from the oven and remove it from the liquid and allow it to cool enough to handle. Once the pork is cool enough to handle, start to pull it into small shreds. When the pork is totally pulled, place it into a clean storage container, cover it, and hold it in the refrigerator.
Pickled Vegetables
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Ingredients:
- Vinegar, red - Cups 2
- Pepper, black ground - tbs. 1
- Salt, Kosher - tbs. 2
- Cucumber, English, sliced thin - Cups 3
- Onion, red, julienne thin - Cups 2
- Carrots, shredded - Cups 2
- Sauce Craft™ Sweet Chili Sauce - Cups 2-3
- Radish, English, sliced thin - Cups 2
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Instructions:
In a clean bowl place the sweet chili sauce, vinegar, salt, and pepper. Stir the mixture well until the ingredients dissolve well.
- Add in the all the vegetables. Combine well and let marinade for 24 hours before using. Store in the refrigerator.
