Braised Tenderloin Bao Buns

pork belly bao |

File this one under an alternative to a traditional taco tuesday. Since bao buns are taco shaped, and you fill them with meat, topped by vegetables and eat them with your hands, I think they totally qualify as a taco.

SERVINGS
15
PREP TIME
2.5 hours
COOK TIME
1 hour

INGREDIENTS

  • 1 c soy sauce
  • 1/2 c rice wine vinegar
  • 1/4 c mirin
  • 1/4 c sesame oil
  • Juice of 3 cara cara oranges
  • 1 T honey
  • 2 cloves of garlic, minced
  • 1 inch knob ginger, grated
  • 2 Coleman Pork Tenderloins
  • Bao buns
  • Pickled veggies
  • Thinly sliced jalapeño
  • Sliced green onion
  • Cilantro leaves

INSTRUCTIONS

  1. Whisk together soy, vinegar, mirin, oil, juice, honey, garlic, and ginger. Remove and reserve 1/2 cup for later.
  2. Place tenderloins in a large dutch oven or braiser. Pour marinade over top.Refrigerate for 2 hours.
  3. Remove from fridge.
  4. Preheat oven to 300.
  5. Cook tenderloin covered until 145 degrees.
  6. Let rest covered for 10 minutes.
  7. Remove pork from pan, and chop. Toss with reserved marinade.
  8. Fill buns with pork, pickled veg, jalapeño, green onions, and cilantro as desired.

Find this recipe at:

https://colemannatural.com/kitchen/braised-tenderloin-bao-buns/