Mala Carnitas Bao

Description

Slow-cooked pork shoulder gets shredded and crisped like carnitas, then finished with a mala glaze for numbing heat and deep aroma.

Ingredients

• 2 lb pork shoulder, cut into large chunks
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 orange, juiced
• 1/2 cup water
• 1 tbsp neutral oil
• 2 tsp Sichuan peppercorns, toasted and ground
• 1 1/2 tbsp chili crisp
• 1 tbsp soy sauce
• 1 tsp honey
• 12 frozen bao buns
• 1 cup sliced cucumber
• 1/4 cup chopped cilantro

Preparation

1. Season pork with salt, pepper, and cumin.
2. Place in a heavy pot with orange juice and water. Cover and cook on low for 2 hours, turning once.
3. Remove lid and continue cooking until liquid mostly evaporates.
4. Pull pork into large shreds and let edges brown in rendered fat.
5. In a bowl, combine ground Sichuan peppercorn, chili crisp, soy sauce, and honey.
6. Toss hot pork with glaze.
7. Steam bao according to package directions.

Assembly

1. Fill each bao with glazed carnitas.
2. Add cucumber slices and cilantro.
3. Spoon a little extra chili oil over top.

Serving Suggestions

• Pair with lime wedges and thinly sliced onion.
• Serve with a light cabbage salad to cool heat.

Notes or Variations

• Use store-bought carnitas leftovers and jump straight to the mala glaze.
• If you prefer less numbing spice, cut Sichuan peppercorn in half.