Sticky Hoisin Pork & Peanut Bao Buns
with ponzu pak choi, ginger mayo & fried onions
There is a new ingredient in your box! This pork belly is slow-cooked to achieve a tender texture. The outside becomes irresistibly crispy and sticky, thanks to the delicious honey glaze.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 piece
Bao buns
(Contains: Tarwe)
15 g
Black garlic marinade
25 g
Hoisin sauce
(Contains: Tarwe, Soja, Sesamzaad)
½ piece
Persian cucumber
½ piece
Pak choi
½ piece
Onion
10 g
Unsalted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
10 g
Ponzu
(Contains: Tarwe, Soja, Zwaveldioxide en sulfiet)
5 g
Ginger paste
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Noten, Pinda's)
120 g
Sticky pork belly
(May be present: Gluten, Melk (inclusief lactose), Mosterd, Soja, Tarwe, Selderij)
Not included in your delivery
2 teaspoon
White wine vinegar
1 tablespoon
Olive oil
45 milliliters
Sunflower oil
½ tablespoon
Flour
½ tablespoon
Sugar
½ tablespoon
Honey [or plant-based alternative]
2 tablespoon
[Plant-based] mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C. Cut three slices of pork belly per person. Heat half of the olive oil in a frying pan over medium heat and fry the pork belly for 10 - 12 minutes. Add the sugar, the black garlic marinade and the hoisin sauce, along with half of the white wine vinegar. Season with a pinch of salt. Mix well to coat and fry for 1 more minute.
Meanwhile, halve the pak choi lengthways. Boil plenty of salted water in a pot or saucepan, then cook the the pak choi for 2 - 3 minutes. Heat the rest of the olive oil in a frying pan over high heat (see Tip). Fry the the pak choi face-down for 1 - 2 minutes.
Tip: use a grill pan if preferred.
Bake the bao buns in the oven for 4 - 5 minutes. Slice the onion into half rings and transfer to a bowl. Add the flour and toss well to coat. Heat the sunflower oil in a deep frying pan over medium-high heat and fry the onion for 4 - 5 minutes or until crispy, stirring regularly.
In a small bowl, combine the honey with the ponzu sauce and the rest of the white wine vinegar. Season to taste with salt and pepper.
In a small bowl, combine the mayonnaise with the ginger paste. Season to taste with salt and pepper. Cut the cucumber into batons, small enough to easily fit inside the bao buns. Finely chop the peanuts.
Gently open the bao buns and spread with the ginger mayo. Fill the bao buns with the pork belly and the cucumber. Garnish with the peanuts. Drizzle the pak choi with the dressing, then garnish with the sesame seeds and the fried onions.
