Sai Woo's pulled pork bun

Photo by Rodrigo Tibyrica
Photo by Rodrigo Tibyrica

Many of us have had pulled pork smother with barbecue sauce, but this version from Sai Woo's chef Keev Mah is dressed with an apple gastrique instead, and the sandwich is flavoured with a simple Asian slaw. This makes for a much lighter pulled pork sandwich that you'll want to eat an entire tray of. 


4 1/2 cups all-purpose flour
1/3 cup sugar
30 g fresh yeast
1 tbsp salt
4 eggs, plus 1 for eggwash
2/3 cup milk
1 cup cold butter, cubed
Maldon salt

In a large bowl, mix flour, sugar, yeast, and salt together. Rub the yeast with your hands into the dry mix until crumbly.

In a separate small bowl, mix the 4 eggs and milk together and beat with a whisk until smooth.

Add the wet mix into the flour mixture and mix together using a wooden spoon. When dough starts to come together, transfer onto a floured table, add the butter, and begin to knead for 10 minutes,until the dough begins to feel smooth. This process may require more flour, so keep some on the side.

Place the dough into a bowl and wrap with plastic. Place in warm spot, best is on top of the stove, allow the dough to proof and double in size.

When the dough has doubled in size, transfer back to a table and portion into 45g balls.

Roll dough into balls using your palms. Place balls onto a paper-lined sheet tray and cover with plastic wrap and again allow the balls to proof and double in size.

Preheat your oven to 400 F.

Whisk remaining egg to use as egg wash.

When the balls are ready and doubled in size, brush the tops with egg wash and sprinkle with Maldon salt.

Bake for 15 to 20 minutes.

Pulled pork

5 lbs pork butt
1/2 cup salt
6 tbsp coriander seeds
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
water, enough to cover meat


Rub the pork with the salt and coriander seeds in one nice even layer.

Heat a large pan over high heat and sear all sides of the pork butt. When nice and caramelized, add the onion, carrot and celery. Cover with water, and bring to a boil. Reduce the heat and simmer for at least 6 hours, checking every hour. When meat is tender, pull with tongs and shred.


Apple gastrique

4 cups apple cider vinegar
1 1/5 cup granulated sugar

In a pot, add the vinegar and sugar, and cook on medium-low heat. It is ready when it begins to resemble a caramel, syrupy in consistency.

Season pulled pork meat that has been shredded with apple gastrique to taste. This will make the pork sweet the more or less you add.



1 head napa cabbage
1 carrot
1 daikon
3/5 cup white wine vinegar
2 tsp salt

Julienne all vegetables using a mandolin, this will make the vegetables more uniform and consistent.

In a large bowl, mix vegetables with white wine vinegar, then season with salt. Let sit for an hour, strain excess liquid and serve.

When ready to build, slice the brioche buns and toast in the oven. Layer it with the pulled pork, coleslaw, and fresh cilantro leaves.