Lumpia Pork Bun Recipe

Prepare vegetables

Finely dice the yellow onion, mince the garlic, grate the carrot, shred the cabbage, and thinly slice the green onions. Place all prepared vegetables in a bowl and set aside.

Cook aromatics and pork

Heat 2 tbs vegetable oil in a large skillet over medium-high heat. Add the minced garlic and diced onion; cook until fragrant and translucent, about 2 minutes. Add the ground pork and break it up with a spatula. Cook until pork is no longer pink, about 5–7 minutes.

Add vegetables and season

Stir the grated carrot, shredded cabbage, and sliced green onions into the pork. Add 2 tbs soy sauce, 1 tbs oyster sauce, 1 tsp salt, 1 tsp black pepper, and 1 tbs cornstarch. Cook, stirring frequently, until the cabbage softens and most moisture has evaporated, about 4–6 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly.

If using pre-steamed buns, warm them by lightly brushing the insides with butter or a little oil and steaming for 3–4 minutes or toasting briefly in a hot pan with a lid until warmed through. Keep covered to remain soft.

In a small bowl, combine 1 cup Kewpie mayonnaise, 1 tsp Sriracha (optional), and 1 tsp fresh lime juice. Whisk until smooth and taste; adjust acidity or heat as desired. Transfer to a squeeze bottle or piping bag for easy application.

In a small saucepan, combine 3 tbs Chinese black vinegar, 1 tbs rice vinegar, 2 tbs brown sugar, 1 tsp soy sauce, and 2 tbs water. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Stir in the cornstarch slurry (1 tsp) and simmer until the sauce thickens slightly, about 30–60 seconds. Remove from heat and let cool slightly. Taste and balance sweetness/acidity as needed.

Fill each warmed bun: open the bun gently, spread about 1–1.5 tbs of the Kewpie mayo mixture on the inside top and bottom, then spoon 2–3 tbs (adjust) of the pork lumpia filling into the bun.

Drizzle about 1 tbs of the black vinegar sweet-sour sauce over the filling (use more or less to taste). Add a few pickled cucumber ribbons, a small handful of cilantro leaves, and sprinkle with crispy fried shallots if using.

Serve immediately while buns are warm. Provide extra Kewpie mayo and black vinegar sauce on the side for dipping.