Pulled Pork Bao Buns

PRODUCT ALLERGENS: Wheat

RECIPE ALLERGENS: Wheat, allium, soy

DIETARY NOTES: Vegan, egg-free, dairy free; not gluten-free, not soy-free

INGREDIENTS:

Pickled Red Onions

1 cup white vinegar 

½ cup organic granulated sugar 

1½ teaspoons Kosher salt 

1 star anise 

1 small red onion, sliced thin 

Bao Buns and Pork

8 frozen Guangzhou Steamed Lotus Buns 

2 cups thawed Tender™ Pork 

1 tablespoon vegetable oil

¼ cup Bachan’s Japanese BBQ sauce

3 scallions, sliced on bias 

1 bird’s eye chili, sliced thin (optional)  

INSTRUCTIONS

Add BBQ sauce when browned pork has been transferred to bowl at the end of step 3; do not add sauce to hot pork in skillet or it will turn mushy. Fully assembled buns can sit in steam off heat in step 4 to warm for 10 minutes. 

1. For the pickled red onions: Add vinegar, sugar, salt, and star anise to small sauce pot and bring to simmer over medium-high heat. Place sliced red onion in narrow heat-proof container and pour pickling liquid over onions. Place paper towel on top to pickle top of onions; set aside for 30 minutes. Refrigerate when cooled. 

2. For the Bao buns and pork: Line basket with greased parchment paper. Bring 2-inches water to boil over high heat in pot that fits bamboo steamer basket. Place bao buns on greased parchment paper. Cover basket with lid and place over pot. Reduce heat to medium and steam buns for 5 to 8 minutes or until soft inside.

3. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until shimmering.

4. Add pork in single layer and cook without stirring until browned on bottom, 3 - 5 minutes. Flip pork in sections without stirring. Continue to cook until browned on second side, about 5 minutes. Transfer pork to bowl. 

5. Drizzle sauce over pork, and toss thoroughly to combine, adding additional sauce if needed. Distribute pork evenly inside buns, followed by pickled red onions, sliced scallions, and chiles (optional); and serve.