Bulgogi Chairman’s Reserve® Meats pork cushion served on bao buns with red leaf lettuce and sweet apples.
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
- 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.
- 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.
- Remove the BAO’s and gently open, add a generous amount of the Bulgogi pork to each one. Garnish and serve immediately.
