Carnitas Bao Buns
Tender, citrus-braised Mexican pork carnitas with crispy edges stuffed into fluffy, cloud-like steamed bao buns, finished with a smoky chipotle-hoisin glaze, pickled red onions, and fresh cilantro.
Ingredients
- •2.5 lb boneless pork shoulder or butt, cut into 2-inch chunks
- •1.5 teaspoon kosher salt
- •0.5 teaspoon freshly ground black pepper
- •1 teaspoon ground cumin
- •1 teaspoon dried Mexican oregano
- •6 cloves garlic cloves, smashed and peeled
- •0.5 cup fresh orange juice (plus spent orange peel)
- •2 tablespoon fresh lime juice
- •0.5 cup water or low-sodium chicken broth
- •2 tablespoon lard or vegetable oil
- •1 bay leaf
- •8 frozen open-fold bao buns (lotus leaf buns)
- •0.25 cup hoisin sauce
- •1 tablespoon chipotle peppers in adobo, finely minced (plus 1 tsp adobo sauce)
- •0.5 cup pickled red onions
- •1 medium Persian cucumber, thinly sliced into ribbons or rounds
- •0.25 cup fresh cilantro leaves, roughly chopped
- •1 teaspoon toasted white sesame seeds
Instructions
- 1.
Season the pork chunks thoroughly on all sides with kosher salt, black pepper, cumin, and Mexican oregano.
- 2.
Heat the lard or oil in a heavy Dutch oven or braiser over medium-high heat. Add the pork in a single layer and sear until lightly browned on the bottom, about 4 to 5 minutes.
- 3.
Add the smashed garlic cloves, orange juice, lime juice, the spent orange peel, chicken broth or water, and the bay leaf. Bring the liquid to a simmer, then reduce the heat to low, cover tightly with a lid, and braise gently for 2 to 2.5 hours, until the pork is fork-tender and easily shreds.
- 4.
While the pork braises, prepare the chipotle-hoisin sauce by whisking together the hoisin sauce, minced chipotle in adobo, and adobo sauce in a small bowl until smooth. Set aside.
- 5.
Remove the lid from the Dutch oven, discard the bay leaf and orange peel, and shred the pork into large, chunky strands using two forks. Increase the heat to medium-high and cook the pork in its rendered fat for 5 to 8 minutes, stirring occasionally, until the liquid evaporates and the edges turn deeply browned and crispy (or spread on a baking sheet and broil for 3-5 minutes).
- 6.
Set up a bamboo steamer lined with parchment paper over a wok or pot of boiling water. Place the bao buns inside the steamer, cover, and steam over medium-high heat for 8 to 10 minutes until soft, puffy, and heated through.
- 7.
Carefully open each warm bao bun. Brush the inside lightly with the chipotle-hoisin sauce, fill generously with crispy carnitas, and top with pickled red onions, cucumber slices, fresh cilantro, and a sprinkle of toasted sesame seeds. Serve immediately with extra sauce on the side.
Tips
- 💡For ultra-crispy carnitas, spread the shredded meat on a rimmed baking sheet, drizzle with a couple of spoonfuls of the braising fat, and broil on high for 3 to 4 minutes before assembling.
- 💡If using homemade bao buns, ensure they are thoroughly proofed before steaming so they remain light and airy under the hearty pork filling.
- 💡Quick-pickle your own red onions by tossing thinly sliced onions with equal parts lime juice and apple cider vinegar with a pinch of salt and sugar for 20 minutes.
Recipe from TheCookbook.ai
Created by Basil Roux