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Bulgogi Pork Bao Buns

Bulgogi Chairman’s Reserve® Meats pork cushion served on bao buns with red leaf lettuce and sweet apples.⁠

by Chef Ben Diaz


This recipe was made in partnership with Tyson Fresh Meats Foodservice.



Bulgogi Pork Cushion

INGREDIENTS

  • 1 ea. Chairman’s Reserve® Meats Pork Cushion, skin removed
  • ½ cup Korean chili paste
  • 2 tbsp. Banana chili sauce
  • 3 tbsp. Agave
  • 1 tsp. Lemongrass powder
  • 2 tbsp. Soy sauce
  • 4 cups Chicken stock
  • 4 cups Veal stock
  • Micro herbs (to garnish)
  • 3 ea. Bao buns

METHOD

  1. Gently score the pork cushion, in a small bowl add the Korean chili paste, banana chili sauce, agave, lemongrass powder, soy sauce and veal stock. Whisk to combine. Place the shank in a roasting pan and pour over the liquid. Cover and roast at 300 degrees for 3 hrs 20 minutes. Next remove the shank from the oven and place the liquid into a sauce pot and reduce until thicken roughly 20 minutes on medium heat.
  2. In a separate bowl start to pull the meat from the cushion; pour in some of the reduce liquid and mix to combine. Place the BAO’s in a steamer for 10 minutes.
  3. Remove the BAO’s and gently open, add a generous amount of the Bulgogi pork to each one. Garnish and serve immediately.