Chinese Roast Pork with Bun

Chef Wayne Hirabayashi, The Kahala Hotel & Resort

Review now

Ingredients

2 ounces roast pork		1/4 tsp five-spice (for the roast pork)
1/2 ounce Julienne green onion & red chili		1/4 tsp dried crushed chili flakes (for the roast pork)
1 tsp hoisin sauce		1/4 tsp ground white pepper (for the roast pork)
1 pc steam bun		1/4 tsp ground ginger (for the roast pork)
2 pounds pork shoulder (for the roast pork)		1 piece crushed star anise
1 tbsp Hawaiian rock salt (for the roast pork)

Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

1
Steam the bun for 15 seconds – then place sliced roast pork into bun, garnish with Hoisin sauce, julienne green onion & red chili & serve
2
For the roast pork – combine all seasoning together & mix well - season the pork shoulder well & place into vacuum bags – seal & Sous vide at 170F for 6-8 hours or until tender. Remove from bags & pour over hot oil to crisp skin – cut into portions & serve

*If you find yourself sans Sous vide you can go ahead and just roast the pork in an oven instead. Click here for an alternate recipe.

Chime In