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Thank you to Dzung from Honeysuckle Catering for the recipe!!! Head over to her channel for our French Toast Muffin Collab: http://youtu.be/RYed4IbMvsg
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INGREDIENTS
Shredded Pork:
1 ½ pounds of skinless pork butt or shoulder
1 tablespoons Chinese five-spice powder
2 tablespoons packed dark brown sugar
2 tablespoon soy sauce
1 tablespoon fish sauce
2 teaspoons black pepper
1 tablespoon sriracha
2 garlic cloves, minced
Pickled Cucumbers:
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon soy sauce
1 teaspoon sesame oil
½ teaspoon kosher salt
½ teaspoon dried crushed red pepper
1 large English cucumber
Steamed Buns:
1 package of Pillsbury biscuit dough or frozen premade buns
Condiments:
Hoisin Sauce
DIRECTIONS:
Shredded Pork:
1. Preheat oven to 300 degrees F.
2. Mix the Chinese five-spice powder with brown sugar, soy sauce, fish sauce, black pepper, sriracha, and garlic clove in a bowl. Then let the pork shoulder sit in this marinade for a few hours while you go about your day.
3. Put in roasting pan and roast for 2/5-3 hours, until pork falls apart.
Pickled Cucumbers:
1. Slice the cucumbers thinly and set aside.
2. In a bowl, mix together the rice wine vinegar, sugar, soy sauce, sesame oil, salt and red peppers. Let the cucumbers sit in this marinade and then serve when ready.
Steamed Buns:
1. Open the package and divide the dough into 10 even pieces. Spread a little flour and flatten dough in disc. Now fold one side over to make a half moon (like a taco). Put them on some parchment paper in your steamer and steam them for about 10 minutes.
Assembly:
1. Open bun and spread hoisin sauce. Add pork and then cucumbers. Enjoy!!!
Video Rating: 4 / 5