Chef Fabiola's Pulled Pork Baos are so creative and so delicious, they may just to blow your mind! The steamed buns themselves are soft and plush, and stuffed to the brim with tender, Gochujang-marinated pulled pork, then finished with a fresh banh mi-style pickled slaw for a pop of acidic freshness. These fun, fusion pork buns prove you don't need to go an expensive restaurant to try restaurant quality dishes!
These are always a hit with flavor, but the other aspects were a miss this time :/. Y’all skimped on the slaw and the pulled pork. Mostly just a wad of fat and maybe a pinch of slaw for two of the buns, not enough for the third.
Kendra · 02/02/26
Buns fell apart
Kim · 01/30/26
One of my favorites. Always have more pork than I can fit on the buns. Very filling.
Pamela · 01/29/26
Joshua · 01/25/26
Susan · 01/25/26
Brendaliz · 01/22/26
Very tasty
Michael · 01/21/26
Montana · 01/21/26
Guadalupe · 01/21/26
Sauce wld be good.
Frank · 01/21/26
It’s just “ok”. Would’ve given it a higher rating but when assembled, it’s a little DRY! Should’ve came with some type on Sriracha style Mayo sauce or similar!
Chef Fabiola Rivera attended the Jose Santana International School of Hospitality and Culinary Arts in Puerto Rico. She has worked as a private chef at Dorado Beach, a Ritz Carlton Reserve, for more than three years, and founded her own baby food and kids meal company called Farm to Baby. Rivera's mission and vision is to serve excellent quality food providing all the nutrients and great taste in each plate.
