Spring Recipe: Pork Steamed Buns with Local Honey Citrus Slaw

PorkSteamedBunsSlider Spring is the season to celebrate the outdoors, and all of the wonderful – and healthful – produce we have access this time of year. This farm-to-table inspired recipe for pork steamed buns is sure to be a crowd pleaser, and is a great opportunity for you to cook with ingredients sourced locally in your area.

For the buns, we used a recipe from David Chang’s Momofuko Noodle Bar, but you can purchase frozen steamed buns at your local Asian market.

For Braised Ginger Pork:

  • 10 lbs pork butt or shoulder
  • 3 onions diced
  • 4 ribs of celery diced
  • 2 carrots diced
  • 1 cup fresh squeezed tangelo juice
  • 2 whole tangelos
  • 5 cloves garlic
  • 1 bunch cilantro
  • 3 serrano peppers
  • ¼ cup fresh chopped ginger
  • 1 cup white wine
salt and pepper

Liberally season the pork with salt and pepper and sear all sides to golden brown. Add onions, carrots and celery to the pan and caramelize. Deglaze with wine and tangelo juice. Place pork, vegetables and pan juices in a dutch oven or brazing pan. Add remaining ingredients and fill braising pan ¾ of the way full with water. Cover with foil and braise in a low oven (300 degrees) for 4-6 hours until the meat pulls apart easily. Strain the juices and reduce by ½. Add ½ cup sugar. Shred the meat to bite-size pieces when it is cool enough to handle and add the reduced juices.

For Slaw:

  • 1 head cabbage shredded2 carrots julienned
  • 1 cup pickled red onions
  • 1 bunch of cilantro chopped
  • 1 bunch scallions chopped
  • 1 cup tangelo juice
  • ½ cup honey
  • 3 tbs Sriracha
  • salt to taste

Reduce tangelo juice, honey, and Sriracha in a sauce pan. Cool and toss with remaining ingredients. Serve warm buns with pork, slaw and hoisin sauce, available at your local Asian market.

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