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MICHAEL SYMON Beer-Braised Pork Buns

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Make these beer braised pork buns for dinner tonight!


4 pound pork butt (boneless)
1 tablespoons kosher salt (plus more to taste)
1 tablespoon coriander seed (ground)
1 tablespoon celery seed (ground)
2-3 tablespoons olive oil
1 large yellow onion (chopped)
3 cloves garlic (chopped)
2 bottles beer (such as an IPA-style beer, substitute water or stock)
1 package Gua Bao buns
1 recipe pickled red onions
1 bunch cilantro (all but 2 inches of stems trimmed)
2 limes (cut into wedges)
freshly ground black pepper (to taste)

Preheat oven to 300ºF.
In a small bowl, combine salt, coriander and celery seed. Season the pork generously on all sides with rub mixture.
Place a large, heavy-bottomed pot over medium-high heat. Add oil and heat until almost smoking. Add seasoned pork and sear on all sides. To the pot, add the onions, garlic, and a pinch of salt. Cook until the onions have softened, about 3 minutes. Add the pork back into the pot, along with the beer. Bring to a boil, then remove from heat. Cover with lid and place in the oven to braise until fork tender, 3 1/2 to 4 hours.
Remove from oven and allow to cool slightly. Remove pork to a cutting board. Roughly chop the meat and discard the bone. Transfer meat back into the pot with the liquid. Season with salt and pepper to taste.
Serve beer braised pork on a bun. Top with some pickled red onions, cilantro and a squeeze of fresh lime juice.
Helpful Tips:
– After the meat is seared, transfer ingredients to a slow cooker. Cook on low for up to 8 hours! After chopping the meat, serve the pork family style in the slow cooker to keep warm!
– Substitute pork buns with potato rolls or even a tortilla!

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