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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. pork brisket (/flank)
- 2 Tbsp. rice vinegar
- bao buns (As needed)
- cilantro (As needed, picked)
- 1/4 cup brown sugar
- 1/4 cup mirin
- 1/4 cup soy sauce
- 9.4 oz. hoisin sauce
- 1 Tbsp. garlic (minced)
- 1 Tbsp. shallots (minced)
- 1 Tbsp. ginger (peeled and minced)
- 1 tsp. Chinese five-spice powder
- 1 Tbsp. sesame oil
- 2 cups apple cider vinegar
- 6 oz. sugar
- 2 Tbsp. kosher salt
- 2 carrots (fine julienne)
- 1 endive (fine julienne)
- 1 red onion (fine julienne)
- 1 egg yolks
- 1/2 lime juice
- 1 cup olive oil
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Directions
- Cut pork into 2”x1” blocks, rub with pork marinade and let sit overnight.
- Remove pork from marinade and set aside at room temperature for 30 minutes.
- Place reserved marinade in a pan and bring to a boil. Reduce by a quarter, remove from heat and add rice wine vinegar.
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