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

The Common Man restaurant

Multiconcept Restaurant Groups

How the Common Man found success in New Hampshire with a portfolio of no-frills restaurants How the Common Man found success in New Hampshire with a portfolio of no-frills restaurants

byJoanna Fantozzi

Oct 31, 2024

3 Min Read

Bun Mee store

Restaurant Profiles

How Bun Mee plans to become the ‘Shake Shack of Vietnamese sandwiches’How Bun Mee plans to become the ‘Shake Shack of Vietnamese sandwiches’

byJoanna Fantozzi

Oct 29, 2024

3 Min Read

Restaurant Operations

Recent in Restaurant Operations

See All

California-state-government

Policy & Regulation

California voters narrowly reject $18 minimum wage increase California voters narrowly reject $18 minimum wage increase

byJoanna Fantozzi

Nov 20, 2024

2 Min Read

Money-tip-inflation

Restaurant Operations

Inflation has cooled for both quick-service and full-service restaurants, study finds Inflation has cooled for both quick-service and full-service restaurants, study finds

byJoanna Fantozzi

Nov 14, 2024

1 Min Read

Menu Trends

Recent in Menu Trends

See All

Artichoke carpaccio with the New on the Menu logo

Menu Trends

New on the menu: Artichoke carpaccio and PB&J jello New on the menu: Artichoke carpaccio and PB&J jello

byBret Thorn

Nov 22, 2024

5 Slides

Selection from Good Hot Fish

Menu Trends

Af&co and Carbonate to make annual trend predictions this week Af&co and Carbonate to make annual trend predictions this week

byBret Thorn

Nov 19, 2024

8 Slides

Restaurant News

Recent in Restaurant News

See all

Gotham Restaurant

Restaurant News

New York City landmark Gotham Restaurant closes for good New York City landmark Gotham Restaurant closes for good

byAlicia Kelso

Nov 22, 2024

2 Min Read

California-state-government

Policy & Regulation

California voters narrowly reject $18 minimum wage increase California voters narrowly reject $18 minimum wage increase

byJoanna Fantozzi

Nov 20, 2024

2 Min Read

Restaurant Insights

Recent in Restaurant Insights

See all

thumbnail

Reports

Restaurant spending reaches new high compared to grocery shopping Restaurant spending reaches new high compared to grocery shopping

byRon Ruggless

Nov 19, 2024

2 Min Read

Help wanted sign

Reports

October job growth stagnates nationally, including the restaurant industry October job growth stagnates nationally, including the restaurant industry

byJoanna Fantozzi

Nov 1, 2024

2 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