Pork Bao Recipe

• Thaw pastry according to package directions.
• To make the filling, combine the honey, soy sauce, hoisin sauce, rice wine vinegar, sesame oil, garlic and five-spice powder in a large bowl and stir ingredients together. Add the pork butt and toss to coat. Place in a slow cooker, cover and cook on low for 2 hours or until meat is tender. Remove meat with a slotted spoon; shred with two forks. Skim off any excess fat on top of the sauce and discard the fat.
• Transfer the sauce to a saucepan and bring to a boil. Let simmer for 5 minutes to reduce the sauce. Add the cornstarch and water mixture to the boiling sauce and cook, stirring, until the sauce thickens, about 2 minutes. Add the reserved meat to the sauce and set aside to cool.
• Preheat oven to 400F. Using a 4″ circular cookie cutter, cut 4 circles out of a sheet of pastry. Repeat with the second sheet. Lightly dust each circle with flour and using a rolling pin gently roll into an oval. Place 3 Tbsp. (44ml) in the center and fold over half way so the meat is still exposed. Place on a parchment lined bake sheet and bake for 10-12 mins.
• For garnishes, peel and cut the carrot and cucumber into thin matchsticks. Mix both together in a medium bowl.
• Heat the rice vinegar and sugar in a small saucepan, just until the sugar has dissolved and allow to cool. Pour over the carrot and cucumber mixture.
• Garnish the pork baos with carrot and cucumber pickle, green onion, cilantro and peanuts. Drizzle with hoisin and sriracha to taste (optional).

*Alternatively, this pulled pork recipe can be replaced with already prepared pulled pork, which can be found in most grocery stores.