Restaurant Hospitality is part of the Informa Connect Division of Informa PLC

Informa PLC|ABOUT US|INVESTOR RELATIONS|TALENT

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.

About us Advertise CREATE: For Emerging Restaurateurs Subscribe

Restaurant Concepts & Chefs

Recent in Restaurant Concepts & Chefs

See All

Harumi Sushi interior

Restaurant Profiles

How Harumi Sushi brought approachable, fresh sushi to the Arizona desert How Harumi Sushi brought approachable, fresh sushi to the Arizona desert

byJoanna Fantozzi

Oct 9, 2024

3 Min Read

thumbnail

Chef Profiles

How impending pregnancy and motherhood inspired Mary Nguyen to open a healthy fast-casual restaurant How impending pregnancy and motherhood inspired Mary Nguyen to open a healthy fast-casual restaurant

byJoanna Fantozzi

Sep 30, 2024

5 Min Read

Restaurant Operations

Recent in Restaurant Operations

See All

FSTEC 2024 logo

Restaurant Technology

5 key takeaways about the future of restaurant technology from FSTEC 5 key takeaways about the future of restaurant technology from FSTEC

byJoanna Fantozzi

Sep 23, 2024

4 Min Read

Kevin Hart at Hart House

Restaurant News

Kevin Hart’s vegan quick-service chain Hart House shutters all locations Kevin Hart’s vegan quick-service chain Hart House shutters all locations

byJoanna Fantozzi

Sep 12, 2024

2 Min Read

Menu Trends

Recent in Menu Trends

See All

A whole hog being barbecued at Rodney Scott's Whole Hog BBQ

Menu Trends

Whole hog barbecue, CREATE recap and 2 food festivals Whole hog barbecue, CREATE recap and 2 food festivals

byBret Thorn, Patricia Cobe

Oct 15, 2024

Yuzu arranged neatly with a cross-section of one of the fruits

Menu Trends

Yuzu, a tart, sweet flavor for beverages and more Yuzu, a tart, sweet flavor for beverages and more

byDatassential, NRN staff

Oct 15, 2024

6 Slides

Restaurant News

Recent in Restaurant News

See all

Carla Hall against a black background

Restaurant News

Culinary star Carla Hall set to take center stage at National Restaurant Association Show 2025 Culinary star Carla Hall set to take center stage at National Restaurant Association Show 2025

Oct 3, 2024

4 Min Read

Kamala Harris and Donald Trump

Policy & Regulation

A restaurant operator’s guide to the 2024 presidential election A restaurant operator’s guide to the 2024 presidential election

byJoanna Fantozzi

Sep 27, 2024

6 Min Read

Restaurant Insights

Recent in Restaurant Insights

See all

A screenshot of Jeff's Bagel Run's Au-dough-mation app.

Restaurant Technology

This Florida bagel chain built a proprietary tech stack when off-the-shelf solutions weren’t enough This Florida bagel chain built a proprietary tech stack when off-the-shelf solutions weren’t enough

byJoanna Fantozzi

Aug 15, 2024

4 Min Read

thumbnail

Restaurant Insights

10 Thoughts: Frank Stitt 10 Thoughts: Frank Stitt

Aug 1, 2011

1 Min Read

Kikkoman - Hoisin Pork Buns

March 31, 2008

2 Min Read

Recipe Box

Hoisin Pork Buns

Servings: 24 Source: Kikkoman
sponsored by

Ingredients

Directions

6 pounds pork tenderloins
1/3 cup Kikkoman Hoisin Sauce
1/3 cup rice wine
1 tablespoon Asian sesame oil
1 1/2 ounces garlic, minced
1 1/2 ounces ginger, minced
3/4 teaspoon Chinese five spice
24 Chinese steamed buns
1 1/2 cups Kikkoman Hoisin Sauce
Thinly sliced red onions, as needed
Thinly sliced green onions, as needed

To marinate pork: Cut pork across the grain into 1/4-inch slices. In bowl, whisk together hoisin sauce, wine, oil, garlic, ginger and five spice. Add pork and toss lightly to coat. Refrigerate, covered, at least 3 hours or as long as 8 hours. Remove pork from marinade, reserving excess marinade. Place pork slices in hotel pan in one layer; bake in 350°F oven for 20 minutes or until cooked, turning and basting after 10 minutes. Cover and keep warm.

For each serving, to order: Split 1 bun in half horizontally. Spread split halves with 1/2 tablespoon hoisin sauce on each half. Sandwich 3 ounces pork in between, garnishing with red and green onions before closing bun.

Table of Contents