Devices & Accessories
Korean pulled pork buns with pickled salad (Skinnymixers)
Prep. 15 min
Total 1 h 10 min
6 portions
Ingredients
Steamed buns
-
warm water180 g
-
extra virgin olive oil40 g
-
dried instant yeast2 tsp
-
white sugar4 tsp
-
plain flour330 g
-
sea salt½ tsp
Marinating Korean pulled pork
-
pork fillets trimmed, cut into pieces (3 x 4 cm)1000 g
-
garlic cloves4
-
Korean chilli paste (gochujang) (see Tips)90 g
-
soy sauce (see Tips)70 g
-
rice wine vinegar30 g
-
sesame oil10 g
-
honey60 g
-
Worcestershire sauce20 g
Pickle salad
-
continental cucumbers halved, seeds removed and thinly sliced (see Tips)500 g
-
carrots peeled and julienned100 g
-
rice wine vinegar30 g
-
soy sauce20 g
-
fish sauce5 g
-
sesame oil10 g
-
sesame seeds1 tsp
-
dried chilli flakes (gochugaru) or Korean chilli flakes (optional)10 g
Cooking Korean pulled pork
-
garlic cloves3
-
water3 tbsp
-
cornflour1 ½ tbsp
-
fresh coriander to serve
-
fresh red chilli thinly sliced, to serve
-
sesame seeds to sprinkle
Difficulty
easy
Nutrition per 1 portion
Sodium
2179.5 mg
Protein
35.3 g
Calories
2783.7 kJ /
665.3 kcal
Fat
24.1 g
Fibre
5.4 g
Saturated Fat
5.6 g
Carbohydrates
77.1 g
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