Ingredients
- 500 g Pork Shoulder
- 1 tbsp Ginger, grated
- 5 cloves Garlic, grated
- 1 tsp Gochujang
- 5 tbsp Honey
- 1/4 cup Tomato Ketchup
- 3 tbsp Soy Sauce
- 2 tbsp Sesame Oil
- 2 L Water
- 3 tbsp Oyster sauce
- Split-top buns
- 1 tbsp butter
- Kimchi
- Cheddar Cheese
- Caramba Sriracha Rojo
- Seasoned Nori
Directions
- Cut the pork shoulder into 1 x 1 inch cubes, then place in a bowl. Add ginger, garlic, gochujang, honey, tomato ketchup, soy sauce, & sesame oil.
- Mix altogether with the pork, then cover & marinate for an hour.
- Place in a pot & bring to boil. Add water and oyster sauce. Then braise for 1-2 hours in low heat.
- Shred the meat. And mix with the sauce. Sauté to reduce desired amount of sauce.
- Melt the butter in a pan, then fry all sides of the bun until golden brown.
- Spread the inner buns with mayonnaise, and fill in the shredded pork bbq, some kimchi, cheddar cheese.
- Drizzle the top with Sriracha Rojo and sprinkle some nori. Then serve.
