Japanese-Fusion Bao Buns with Sweet-and-Sour Glazed Pork
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Ingredients
Instructions
- 1
Toss the pork with soy sauce, sake, ginger, garlic, and cornstarch. Let it rest for 15 minutes; this small pause is where tenderness begins.
- 2
Whisk together the rice vinegar, ketchup, honey, soy sauce, mirin, and sesame oil.
- 3
Steam the bao buns according to their instructions, keeping them covered and warm.
- 4
Heat the oil in a large skillet or wok over medium-high heat. Sear the pork in batches until deeply golden and cooked through, about 4–6 minutes per batch. Remove it briefly.
- 5
Stir-fry the bell peppers and onion for 2–3 minutes, keeping them lively and slightly crisp.
- 6
Return the pork to the pan and pour in the sauce. Bring it to a simmer, then stir in the cornstarch slurry. Cook until the sauce becomes glossy and clings beautifully to the pork.
- 7
Open each warm bao and fill with the glazed pork and vegetables. Finish with scallions and toasted sesame seeds.
- 8
Serve immediately. The contrast of pillowy dough, crisp vegetables, and bright sauce is the heart of this dish.
