This Gua Bao Pork is delish and simple for making this Korean street food. Bao Buns are sooo good. (Click here for the “how to” for making Bao Buns.) You could also serve this up over fries instead of the buns if you like a fusion. Don’t forget the sauce and toppings! Place this pork in a bowl with quinoa/rice, veggies and sauce for a bowl of yum. Get creative or use the traditional Bao Buns, either way I don’t think you will be disappointed! 🙂

Ingredients
Makes enough pork for about 10 Bao Buns.
  • 2 lbs pork chops, cubed or thinly sliced
  • 2 tbsp olive oil
  • 1/2 onion, chopped
  • 8 garlic cloved, minced
  • 1/2 cup chicken stock
  • 1/8 cup hoisin sauce
  • 1/8 cup honey
  • 1/8 cup oyster sauce (omit if you don’t have)
  • 1/8 cup low sodium soy sauce
  • 1/8 cup Shaoxing wine
  • 1 cup water
  • 1 tbsp Go-Chu-Jang sauce
  • sesame seeds, julienned cucumber, julienned carrots, julienned cabbage, cilantro, sliced chilis (optional toppings)
For Go-Chu-Jang mayo simply add a couple of tablespoons of mayonnaise with as much or as little Go-Chu-Jang paste as you like. 🙂
Directions
  • Place oil in skillet over medium high heat.
  • Add pork and cook until browned.
  • Turn heat down to medium. Add chopped onions and garlic and cook until onions are translucent.
  • Mix together chicken stock, hoisin, soy sauce, oyster sauce, honey, Shaoxing wine and Go-Chu-Jang paste in a bowl.
  • Pour over pork and deglaze pan for about 2 minutes.
  • Pour in water.
  • Boil, uncovered, for about 20 minutes, stirring often. Sauce should thicken.
  • Remove from heat and serve as desired.
  • Enjoy!