A few weeks ago we made our way to Greenpoint to join in the party at BK Night Bazaar. If you haven’t heard BK Night Bazaar is a sprawling warehouse full of vendors, food, games, drinks, and music. We had a great time working alongside many other local food vendors who were serving up their very best to the hungry crowds.
To kick off our first ever food service debut we stuck to a simple menu of classic Vietnamese dishes: Pork Buns glazed with our Sweet Ginger Sauce and garnished with cucumbers and scallions; Noodle Salad with fresh herbs, carrots, cucumbers, peanuts, and dried onions; & Vietnamese Spring Rolls. Our offerings were a hit and we sold out of buns well before the night was over. So, to celebrate the success of our buns we decided to share the recipe with our fans!
Note: You can find Bao to make these buns at any Asian Grocery store. They are usually kept in the freezer isle and need to be steamed before serving.
Pork Bun or “Bao”
4-5 lb pork shoulder w/ the bone in
1 bottle Spicy Garlic Sauce
1 package bao
1 cucumber, julienned
1 bunch of scallions, chopped
Sweet Ginger Brown Sugar Glaze, for serving
Clean the pork shoulder, and place into a deep roasting pan. Cover the shoulder with the bottle of Spicy Garlic Sauce. Cover, and place in refrigerator for at least 4 hours or overnight. Remove the pork from the refrigerator and let come to room temperature. Set your oven to 425 degrees. Roast pork for 30 minutes at 450 degrees, until the fat begins to crisp and brown. Turn the oven down to 325 degrees and continue cooking the pork for 3.5 to 4 hours, until the meat falls away from the bone when pricked with a fork, basting the meat with the pan juices every few hours. Remove the juices from the pan and shred the pork with a fork. Cover and set aside.
In a steamer, place buns a few at a time and steam for 5-7 minutes until fluffy and tender.
To assemble the buns split the boa and add a generous serving of pork. Garnish with cucumber and scallions. Drizzle with Sweet Ginger Brown Sugar Glaze.