How to make it

  • In a large skillet, cook the bacon and ginger over moderate heat until bacon is lightly browned, about 5 minutes. Add the pullled pork and combine with the bacon pieces and ginger.
  • In a small bowl combine the chicken stock, mirin, rice vinegar, sugar and soy sauce; pour over the meat mixture in the skillet. Cook over medium heat until the liquid has cooked away, about 15 to 18 minutes. Stay close after 10 minutes so the mixture does not burn.
  • Toast the buns if desired and arrange on a platter; spread hoisin sauce over the buns and top with the meat mixture. Drizzle a little more hoisin over and sprinkle with Sriracha and add what condiments you like to top the sandwiches off. Top with the bun and serve.

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