Korean Pig Wing Bao Buns with Slaw & Gochujang Mayo
Capture the demand for global fusion by integrating COOKT Pig Wings by Don KRC into your share plate menu. This recipe utilises a vibrant glaze of ginger, soy, and mirin to turn sliced pig wings into a trending Korean fusion standout. Finished with a spicy gochujang mayo and fresh radish slaw, it offers a fiery yet balanced flavour profile that minimises prep time without compromising on quality.
Ingredients:
Yield: Makes 12 baos
Pig Wings
Ingredients
Amount
COOKT Pig Wings by DON and KR Castlemaine
6 pieces
Bao Buns
12
Korean Glaze (makes approximately 200ml)
Ingredients
Amount
Soy Sauce
110g
Brown Sugar
45g
Mirin
60g
Sesame Oil
28g
Brown, White or Yellow Onion (grated)
75g
Garlic (minced)
15g
Red Apple or Nashi Pear (grated)
110g
Ginger (minced)
6g
Black Pepper
1-2g
Bao Slaw (makes 12 buns)
Ingredients
Amount
Cabbage (finely sliced)
220g
Carrot (julienned)
80g
Radish (julienned)
40g
Spring Onion (sliced)
20g
Slaw Dressing
60g
Simple Korean Slaw Dressing (makes 60g)
Ingredients
Amount
Rice Vinegar
20g
Neutral Oil
15g
Soy Sauce
15g
Sugar
7g
Sesame Oil
3g
Garnish (for 12 baos)
Ingredients
Amount
Coriander Leaves
20g
Spring Onion (finely sliced)
30g
Red Chili (finely sliced)
1-2 pieces
Sesame Seeds (black)
15g
Gochujang Mayo (makes 240g – for 12 baos)
Ingredients
Amount
Whole Egg Mayonnaise
180g
Gochujang Paste
54g
Rice Vinegar or Lime Juice
6g
Method:
For Korean Glaze
Step 1: Combine all ingredients in a medium saucepan and whisk until the sugar has fully dissolved.
Step 2: Place on a medium heat and simmer till reduced by ⅓ or to 200ml.
Step 3: Use immediately or refrigerate for up to 5 days.
For Pig Wings:
Step 1: Preheat the oven to 180 °C fan force.
Step 2: Remove COOKT Pig Wings by DON and KR Castlemaine from vacuum pack and place pig wings, along with juices, in a gastro tray, coat with 100g glaze, cover with foil.
Step 3: Heat 15-20 min until core temp reaches ≥75 °C.
Step 4: Remove foil, brush with extra glaze, return to oven 5–8 min.
Step 5: Rest 2–3 min before removing bone, and then slice each piece into 4 slices for service.
Step 6: You can re-glaze with any marinade in the tray just before serving.
Slaw:
Step 1: Whisk dressing ingredients until the sugar dissolves.
Step 2: Toss through vegetables just before serving to keep the slaw crisp.
Dish Garnish:
Step 1: Mix mayonnaise, gochujang, and vinegar until smooth.
Step 2: Store chilled at ≤5 °C. Use within 48 hours.
Dish Garnish:
Step 1: Steam bao buns at 100 °C for 2–3 min until soft.
Step 2: Keep covered and warm.
ASSEMBLY
Step 1: Open bao bun.
Step 2: Add 30g slaw.
Step 3: Top with 2 slices of glazed pig wing.
Step 4: Garnish with coriander, spring onion, and chilli.
Step 5: Squeeze 15–20 g gochujang mayo.
Step 6: Finish with sesame seeds.
For more information contact your DON Representative or localdistributor.
