Korean

Trio Korean Pork Boa Buns

Soft steamed bao buns filled with slow-cooked pulled pork in a rich Korean-style marinade, offering a perfect balance of sweet, savoury and umami flavours. Each bun is finished with fresh, vibrant garnishes and creamy accents for contrast and texture. Ideal for sharing platters or street-food style menus.

25 COVERS

A red fork and knife crossed on a white circular background.

This recipe features

INGREDIENTS

75 Steamed Bao Buns

Korean Sauce:

500g Major Korean Mari Base

85g Rice Wine Vinegar

625g Dark Brown Sugar

50g Garlic Purée

40g Ginger Purée

315ml Water

62ml Sesame Oil

Pork:

1750g Pork Shoulder – skinless

225g Major Korean Mari Base

1250g Water

30g Major Chicken Stock Base Powder

Garnish:

125g Yellow Pepper – julienne

125g Red Pepper – julienne

125g Spring Onion – sliced

Coriander – as required

Sesame Seeds – as required

250g Soured Cream

METHOD

  1. Combine all ingredients for the sauce in a pan and simmer for 5 mins and store until required.

  2. Place pork in a roasting tray, add rest of ingredients and cover tightly with foil. Place in 150°C oven and cook for 4 hours.

  3. Remove the pork and shred.

  4. Heat up the pork and stuff the bao buns; one with the plain pulled pork, one with the sauce and one with soured cream.

  5. Garnish with peppers, coriander, spring onion and sesame seeds.

ALLERGENS: Gluten, sulphates, milk

VARIATIONS:

Alternatively, combine the pork with the sauce and stuff all 3 buns the same, but the contrast between the plain, Korean sauce and sour cream adds a great taste dimension.