Thursday, June 19, 2014

Fancy Pants App: Pork Buns

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OMG Pork Buns!!!! Finally here after almost a week of waiting; please don't hate me because in a few minutes it will all be worth it.  See, the pork buns have to be assembled in just the right way.  Buns (right from Chinatown thank you very much), pork in a flavorful delicious sauce, pepper relish, and gochujang mayo.  Right now, it's 10 PM, I've already had dinner and ice cream but my mouth is watering just thinking about these pork buns.

I didn't want to use pork belly for a few reasons - it's expensive and it's fatty!  So, I decided to make it into a more figure-friendly type of dish.  If you want to keep the oven off, throw the pork roast into the slow cooker!  Perfect for a party - little work, lots of flavor, and sure to go very quickly!
Pork Buns
Serves:  12 (6 people)
2 tablespoons vegetable oil
1/2 pound pork loin
2 cloves garlic, crused
1 tablespoon ginger, sliced
1 star anise pod
1 small Thai chili
2 tablespoons brown sugar
1/4 cup Asian rice wine
1 teaspoon five spice powder
1/2 cup soy sauce
2 cups water
12 buns
Pepper Relish
Gochujang Mayo

Preheat the oven to 300 degrees F.  In a dutch oven, heat the oil over medium-high heat on the top of the stove.  Brown the pork loin on all sides and remove it from the pan.  Then, add the garlic, ginger, anise, and Thai chili.  Cook until fragrant 1-2 minutes.  Then, add the brown sugar and cook until the sugar starts to caramelize, melting and bubbling.  Then, add the rice wine and let it come to a boil, until sugar dissolves.  Add five spice powder, soy sauce, and water.  Cover and place in the oven cooking 2-3 hours, until the pork pulls apart with a fork.  Pull the pork with two forks.

Steam the buns according to the package directions.  Then, stuff the buns with 2-3 tablespoons of pork, 2 teaspoons of pepper relish and 1 teaspoon of gochujang mayo.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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