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This Filipino style breakfast by Cheska Mae Perez (@nomswithmae) brings together a savory, sweet, addicting flavor combo, with pork skewers — a popular street food in the Philippines — as the focal point.

Cook time: 40 min Prep time: 6 hours 10 min Serving size: 3 servings
  • 1 lb pork butt/roast, cut into cubes

  • 6 bamboo skewers

  • 2/3 cup banana ketchup

  • 3 tsp Zhong Sauce or Chili Crisp

  • ½ cup Sprite

  • ⅔ cup soy sauce

  • ⅓ cup white vinegar

  • ½ cup brown sugar

  • ¼ cup oyster sauce

  • 1 tbsp honey

  • 1 tsp black pepper

  • 3 cup rice cooked

  • 1 medium garlic, minced

  • 1 tbsp sesame oil

  • 3 egg

  • Salt

  • Black pepper

  • Pepper flakes (optional)


In a bowl, place buttermilk, garlic salt, and pork thighs together. Marinade for at least one hour in the refrigerator.

In another bowl, mix together flour, chili, salt, black pepper, and ½ of the minced garlic.

Once pork is done marinating, coat the pork in the flour mixture. Remove excess flour.

Fill a saucepan ⅓ full with vegetable oil and heat over high heat.

Once the oil is hot, add the pork pieces and cook for 8-10 minutes, or until golden brown and cooked through.

Drain pork on a paper towel.

Make sauce coating by heating a saucepan on medium heat with honey, remaining half of garlic, Zhong Sauce, soy sauce, and mirin for 5-6 minutes. When combined well, turn off heat.

Mix sauce with pork. Coat both sides well.

Prepare a steamer and, when hot, steam bao buns for 9 minutes. Remove from heat.

Open bao bun in serving dish and insert coated pork, red onions, and cilantro. Enjoy!