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.

10 COVERS

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

This recipe features

INGREDIENTS – 10 COVERS

30 Steamed Bao Buns

Korean Sauce:

200ml Major Korean Mari Base

35g Rice wine vinegar

250g Dark brown sugar

20g Garlic purée

16g Ginger purée

125ml Water

25ml Sesame oil

Pork:

700g Pork shoulder (Skinless)

90g Major Korean Mari Base

500g Water

12g Major Stock Base Powder

Garnish:

50g Yellow pepper – julienne

50g Red pepper – julienne

50g Spring onion – sliced

Coriander – as required

Sesame seeds – as required

100g 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 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

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 domension.