Pan Seared Iberico Pork Bao Recipe
Black pepper Iberico pork.
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Ingredients
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Pork Filling
Black Pepper Glaze
Bao & Fillings
Quick-Pickled Cucumbers (if making)
Method
Quick-Pickled Cucumbers (if making)
If making quick-pickled cucumbers, combine rice vinegar, water, sugar and salt in a bowl and stir until sugar dissolves. Add thinly sliced cucumber, toss to coat, and let sit at room temperature for at least 15 minutes (can be refrigerated for up to 2 hours). Drain before using.
Pork Filling
Prep the pork
Pat the Iberico pork slices dry with paper towels. Lightly score thicker pieces if needed so they lay flat and cook evenly.
Marinate
In a bowl combine kosher salt, freshly ground black pepper, light soy sauce, Shaoxing wine, sesame oil, granulated sugar, minced garlic and grated ginger. Add the pork slices and toss to coat thoroughly. Let marinate 15–30 minutes at room temperature or up to 2 hours refrigerated.
Pan-sear
Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat. Working in a single layer and in batches if necessary, add pork slices without overcrowding. Sear 1–2 minutes per side until a deep golden-brown crust forms (internal temperature should reach 145°F / 63°C for medium). Remove seared pork to a plate and keep warm. Repeat with remaining pork.
Finish with glaze
Reduce heat to medium. Pour off excess fat from the pan, leaving about 1 teaspoon. Re-nestle the pan over medium heat. In a small bowl whisk together oyster sauce, dark soy sauce (optional), 3 tablespoons water and cornstarch until smooth. Add the coarsely cracked black pepper to the pan and toast briefly (~10 seconds) until fragrant, then pour in the sauce mixture. Stir constantly as sauce thickens and becomes glossy (about 30–45 seconds). Return the seared pork to the pan and toss to coat evenly with the glaze for another 30 seconds. Remove from heat.
Assembly & Serving
Warm the steamed bao buns according to package instructions or steam for 2–3 minutes until soft and pillowy.
If using mayonnaise and sriracha, stir together and spread a thin layer inside each bun.
Place 2–3 slices of glazed Iberico pork into each bao. Top with quick-pickled cucumber, a few cilantro leaves and a scattering of sliced scallions. Add extra cracked black pepper if desired.
Serve immediately while pork is hot and buns are soft. Leftover glazed pork keeps refrigerated for up to 2 days; reheat gently in a skillet and revive sauce with a splash of water.