Bao English Muffins
Try some bao buns without the bao bun. This simple and delectable recipe will have the whole family coming back for more. And more. And more.
Thomas'
Thomas'
Recipe - Bay Shore King Kullen
Bao English Muffins
Prep Time10 Minutes
Servings12
Cook Time120 Minutes
Ingredients
2 lb pork shoulder
2 Tbsp cooking oil
5 Tbsp brown sugar
3 Tbsp sesame seed oil
1/2 c soy sauce
1/3 c hoisin sauce, plus more to top Bao Buns
4 cloves garlic
1 Tbsp grated ginger
2 Tbsp rice vinegar
1 Tbsp Chinese 5 spice powder
1 c cola
1 tsp salt
1 tsp pepper
6 Thomas' Original English Muffins
2 Tbsp butter, melted
1 cucumber, ribboned
1/2 c shredded carrots
sesame seeds
cilantro sprigs
Directions
- Salt & pepper all sides of pork shoulder pieces.
- In a pressure cooker, add cooking oil and brown shoulder on sauté mode for 6 minutes per side.
- Mix brown sugar, sesame seed oil, soy sauce, hoisin sauce, garlic, ginger, rice vinegar, Chinese 5 spice powder, and cola, then pour over pork. Pressure cook on high for 90 minutes and allow for natural pressure release.
- In a bowl, shred pork with a fork, adding in ½ cup remaining liquid.
- Preheat oven to 375 degrees.
- Split English Muffins (with hands or a fork), and lay onto a baking sheet. Cook for 5-7 minutes, until golden brown.
- Top with shredded pork, hoisin sauce, ribboned cucumber, shredded carrots, sesame seeds, and cilantro sprigs.
10 minutes
Prep Time
120 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Smithfield Original Pork Tenderloin, 1 Pound
$2.99/lb$2.99/lb
Food Club Vegetable Oil, 40 Fluid ounce
$3.49 was $3.99$0.09/fl oz
Domino Sugar, Light Brown, 16 Ounce
$2.19$0.14/oz
International Collection Toasted Sesame Oil, 8.45 fl oz, 8.45 Fluid ounce
$8.49 was $9.49$1.00/fl oz
Kikkoman All-Purpose Seasoning Soy Sauce, 10 fl oz, 10 Fluid ounce
$3.79$0.38/fl oz
Ty Ling Hoisin Sauce, 9 oz, 9 Ounce
$3.99 was $4.69$0.44/oz
Garlic Bulbs, 0.13 Pound, 0.13 Pound
$0.65 avg/ea$4.99/lb
Fresh Ginger Root, 1 Pound
$4.99 avg/ea$4.99/lb
Marukan Genuine Brewed Rice Vinegar, 12 fl oz, 12 Fluid ounce
$4.99$0.42/fl oz
Full Circle Market Spice Blend, Chinese 5-Spice, 1.5 Ounce
$3.99$2.66/oz
Coca-Cola Original Taste Soda, 2 liters, 67.6 Fluid ounce
$2.50 was $3.19$0.04/fl oz
Diamond Crystal Salt Co. Kosher Salt Flakes, 26 oz, 26 Ounce
$7.49$0.29/oz
Food Club Black Pepper Grinder, 4.9 Ounce
$4.99 was $5.99$1.02/oz
Thomas' Nooks & Crannies Original English Muffins, 6 count, 13 oz, 6 Each
$5.29$0.88 each
Food Club Butter, Sweet Cream, Unsalted, 4 Each
$5.49$1.37 each
Cucumber, 1 Each
$1.25
Not Available
McCormick Sesame Seeds, 1 oz, 1 Ounce
$3.99$3.99/oz
Cilantro Bunched, 1 Each
$1.69
Directions
- Salt & pepper all sides of pork shoulder pieces.
- In a pressure cooker, add cooking oil and brown shoulder on sauté mode for 6 minutes per side.
- Mix brown sugar, sesame seed oil, soy sauce, hoisin sauce, garlic, ginger, rice vinegar, Chinese 5 spice powder, and cola, then pour over pork. Pressure cook on high for 90 minutes and allow for natural pressure release.
- In a bowl, shred pork with a fork, adding in ½ cup remaining liquid.
- Preheat oven to 375 degrees.
- Split English Muffins (with hands or a fork), and lay onto a baking sheet. Cook for 5-7 minutes, until golden brown.
- Top with shredded pork, hoisin sauce, ribboned cucumber, shredded carrots, sesame seeds, and cilantro sprigs.