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Chef Angelo Sosa
Angelo Sosa




Chef Angelo Sosa
Xie Xie | New York

Sweet Glazed Pork with Chinese Bao Bun, Pickled Shallots, and Cilantro
Chef Angelo Sosa of Xie Xie – New York, NY
Adapted by
September 2009


Glazed Pork (makes 59 servings):Sweet Glazed Pork with Chinese Bao Bun, Pickled Shallots, and Cilantro
12 ounces hoisin sauce
3 ounces sesame oil
2 pounds sugar
11 pounds pork shoulder or butt

Pickled Shallots (makes 32 servings):
1¼ pints vinegar
10 ounces sugar
¼ teaspoon salt
1 ounce chile oil
1 pound shallots, sliced 1/8-inch

To Assemble and Serve:
Chinese Bao bun, steamed
Micro cilantro
Fleur de sel


For the Glazed Pork:
Combine the hoisin, sesame oil, and sugar. Add water until the mixture is slightly thinned. Put the pork in a deep hotel pan and add the hoisin mixture. Add more water until the pork is completely covered. Marinate the pork in the refrigerator for about 8 hours. Braise until tender; let cool and shred.

For the Pickled Shallots:
Combine the vinegar, sugar, salt, and chile oil; stir until the sugar is dissolved. Add the shallots and pickle for at least a day or until desired flavor is achieved.

To Assemble and Serve:
Split a Chinese bao bun. Put micro cilantro leaves on the bottom, add 1 ounce of the braised pork, and top with the pickled shallots. Sprinkle with fleur de sel and more micro cilantro leaves. Close and serve immediately.


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  • 2009 International Chefs Congress
  • The New York Mixology Dishrag

  •    Published: September 2009

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