These barbecued pork bao are a quick and flavorful little sandwich stuffed with tender, marinated pork tenderloin, cucumbers, scallions and cilantro.
Let me tell you a little story about bao. I made bao at home a while ago, using duck I’d cooked on the rotisserie. My kids stuck their noses up at them, saying the bread was too sweet (and a thousand other complaints). Fast forward to our trip to Disney where we had them at EPCOT and both girls devoured them. Story of my life. But now, when I make them at home, both kids are happy campers. Both prefer these pork bao over the duck version. The pork is a little sweet, thanks to hoisin and sugar in the marinade. The sugar helps the outside caramelize nicely on the grill, giving it even more flavor. Load them with fresh veggies for an easy dinner.
Bao buns can be found at your local Asian market in the refrigerated section. In mine, they’re located in close proximity to the fresh noodles and wonton wrappers. I usually make sure to have enough for 2 for each child and 3 for an adult (sometimes 4 for my hubby).
- 1 pork tenderloin (about 1 pound)
- 2 cloves garlic, minced
- ¼ cup hoisin sauce
- 2 Tbsp. ketchup
- 2 Tbsp. honey
- 2 Tbsp. low sodium soy sauce
- 2 tsp. sesame oil
- 1 tsp. brown sugar
- ½ tsp. Chinese five-spice powder
- 1 package bao buns, steamed according to package instructions
- 1 Persian cucumber, thinly sliced on an angle
- 2 scallions, thinly sliced
- 1 few sprigs of cilantro
- Sriracha and extra hoisin (optional)
- Combine the garlic, hoisin, ketchup, honey, soy sauce, sesame oil, brown sugar, and five-spice powder in a Ziploc bag. Reserve a few tablespoons in a small dish for basting. Add the pork to the bag and refrigerate overnight.
- Heat a grill over medium-high heat. Cook the pork for about 20 minutes, turning frequently. The internal temperature should reach 145F. While cooking, baste with reserved marinade.
- Let the pork rest for 5 minutes, then thinly slice.
- While pork is cooking, steam the bao buns according to package directions.
- To serve, put a few slices of meat in each bun, along with some cucumber, scallion and cilantro. Top with sriracha and hoisin, if desired.
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