Page 52 - Gather The Art of Shared Plates Holiday Cookbook 2021

Bulgogi Pork and

Pineapple Bao Buns

Ingredients Instructions

2/3 cup Ambrosia Soy Sauce 1. In a large bowl, whisk soy sauce, sugar,
®
sambal oelek, sesame oil and ginger. In a
2 ½ tbsp Brown Sugar resealable plastic bag, combine pork and half
of marinade, turning to coat meat. Refrigerate
1 tbsp Huy Fong Sambal Oelek, plus more for for at least 2 hours. Reserve remaining
®
serving marinade at room temperature.

3 tsp Ambrosia Sesame Oil 2. Remove pork from marinade. Pat dry. Heat a
®
wok or large heavy frying pan over high heat.
1 tsp Peeled Ginger, finely chopped
Working in 3 batches, add 1 teaspoon canola
700g Pork Loin Chops, bones removed, oil and one-third of pork. Cook, stirring
thinly sliced frequently, for 1 min or until pork is browned
and just cooked through. Transfer to a plate.
3 tsp Canola Oil, divided Add reserved marinade to wok and simmer
for 2 mins or until slightly reduced. Return
Steamed Buns, to serve pork to wok and cook, stirring, for 1 min or
until sauce is clinging to pork. Transfer to a
275g Ambrosia Sliced Pineapple bowl.
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1 Avocado, peeled, pitted, sliced 3. Using a small knife, split buns and stuff with
pork, pineapple, avocado, spring onions,
2 Spring Onions, thinly sliced diagonally coriander and some extra sambal oelek to

taste.
½ cup Fresh Coriander Leaves

Pineapples
Only one pineapple is produced by a single plant in a single season.

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