Bao buns with pulled pork
Bao buns with pulled pork, gochujang mayo and pickled veg
120 Min
800 g pork shoulder, trimmed of excess fat and cut into large chunks
1 tbsp neutral oil
1 medium onion, sliced
3 cloves garlic, sliced
20 g fresh ginger, sliced
200 ml chicken stock
50 ml soy sauce
30 ml rice vinegar
40 g brown sugar
1 tbsp gochujang
1 tbsp tomato paste
1 tsp toasted sesame oil
1 tsp ground black pepper
250 g wheat flour (plain or bao flour)
5 g instant yeast
5 g baking powder
25 g caster sugar
2 g fine salt
130 ml lukewarm water
20 ml neutral oil (plus extra for brushing)
1 medium carrot, cut into thin matchsticks
1/2 cucumber, deseeded and cut into thin matchsticks
3 spring onions, cut into thin strips
100 ml rice vinegar
80 ml water
25 g caster sugar
5 g fine salt
4 tbsp mayonnaise
1–2 tbsp gochujang (to taste)
1 tsp lime juice or rice vinegar
1 tsp honey or sugar
1 tsp toasted sesame seeds (optional, for garnish)
Fresh coriander leaves (optional, for garnish)
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