BBQ Pulled Pork Bao Bun
Historical background: The origin of bao buns dates back to China, where stuffed, steamed dough has been popular since ancient times. In recent decades, with the explosive spread of Asian street food, the bao bun has reached Western gastronomy, where we are increasingly encountering it with various fillings. One of the most popular versions is the pulled pork filled version, which offers a perfect fusion of American BBQ and Asian cuisine. Emotional introduction: The kitchen fills with a festive atmosphere as the aroma of slow-cooked BBQ pork fills the space. Technical advice: The pulled pork will be really tender if you cook it at a low temperature for a long time - don't rush it! And the best way to preserve the softness of the bao bun is to avoid letting it dry out during steaming. This dish is an excellent choice for gatherings with friends or even a weekend family dinner. If you like special flavors, try it extra spicy, spiced up with chili peppers or garlic sauce!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Cut the pork shoulder into larger pieces, then season with salt and pepper. Sear on all sides in a pan to develop a nice crust. This is important to seal in the flavors and ensure the meat stays juicy.
2
Place the seared pork in a Dutch oven or slow cooker, pour over the BBQ sauce and about 100 ml of water. Cook on low heat, covered, for about 2-2.5 hours, until the meat is tender. If you have a slow cooker, feel free to use it!
3
When the meat is cooked, shred it with two forks. Then mix it with the remaining juices to keep every bite moist. Add more BBQ sauce if needed for a more intense flavor.
4
In the meantime, prepare the vegetables: cut the cucumber and carrot into very thin strips (julienne). Drizzle with a little rice vinegar, sesame oil, and sugar, then let stand for a few minutes to develop a slightly tangy and spicy flavor.
5
Steam the bao buns in a steamer for about 5-7 minutes, until soft and heated through. Do not overcook them, as they will lose their airy texture. If you don't have a steamer, you can use a sieve over hot water, covered.
6
Open the bao buns and spoon in the pulled pork. Top with the pickled vegetables, then optionally drizzle with a little more BBQ sauce. Serve immediately, freshly warm!
