Feb 3

Feb 3 Shoyu Pork Buns

with pickled ginger and sriracha

The backstory

We have my mom to thank for this recipe. Her shoyu pork was a staple at any family gathering. Like any slow-cooked meat, you’ll want time on your side for this recipe. I’m sure there’s a pressure cooker time saver solution here, but that’s not how my mom would do it. So, just go with it, okay? Make an afternoon out of it. If you’ve got a pork shoulder (pork butt or Boston butt) sitting in your freezer from that time it was on sale at the grocery store, now’s the time to bust👏it👏out👏

One of the reasons I love shoyu pork is because of how versatile it is. You can enjoy it straight with a side of rice, as a slider, on top of ramen or - in this case - in a bun. Yum. I could see this also being v tasty in a burrito or on top of nachos. Wherever you’d find pulled pork is fair game, IMO.

To balance out the saltiness of the shoyu, I topped these buns with pickled ginger to add some acidity and sriracha for a kick. Any other pickle would work and some mayo (especially Kewpie mayo if you’re feeling kewt) would be 👌. Enjoy these on a game day as an easy handheld appetizer or make it an interactive main course with all different fixings to BYOB (build your own bun) for an interactive meal.

The recipe

Shoyu Pork Buns
Makes 12 buns
Time: About 2 hours (cook time) and 15 minutes (prep and assembly)

Tip: Go to your local Asian grocery store for the buns. We used these lotus leaf buns found in the freezer section of United Noodles in Minneapolis. 90 seconds in the microwave - perfection.

Ingredients:
4 lb. boneless pork shoulder
Salt
1/4 cup cooking sake (optional)

Shoyu sauce:
1 cup low-sodium shoyu (soy sauce)
1/2 cup white sugar
2 tbsp. cooking sake (optional)
1 inch ginger root (sliced or grated)
Black pepper

Instructions:
Preheat the oven to 350ºF

Season the pork shoulder with salt - make sure to season all sides.

In a dutch oven on medium heat, brown all sides - about 2 minutes on each side.

After browning, add the cooking sake and move the covered pot to the oven. Roast until tender when pierced with a fork - about 2 hours.

Remove the pork from the drippings to a plate and shred with forks. Set aside.

In a large sauce pan, heat the shoyu, sugar, sake, black pepper and ginger to a boil. Note, adjust the shoyu-sugar ratio to taste. Start with 2:1, shoyu to sugar, and add more of either depending on your taste.

Once at a boil, add the shredded pork and reduce to a simmer, letting the shoyu sauce work into the pork. Turn off heat once the pork and shoyu sauce are well combined.

Now it’s assembly time! Heat 4 frozen lotus leaf buns on a microwave-safe plate covered with a wet paper towel for 90 seconds in the microwave.

Place the shoyu pork in the bun and top with whatever fixings you’d like - pickled veggies, kimchi, your fave hot sauce, etc. Use acid and spice to complement the salty sweetness. Enjoy!