Sticky Hoisin Pork & Peanut Bao Buns

Name: Sticky Hoisin Pork & Peanut Bao Buns with ponzu pak choi, ginger mayo & fried onions
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 6 piece Bao buns; 30 g Black garlic marinade; 50 g Hoisin sauce; 1 piece Persian cucumber; 1 piece Pak choi; 1 piece Onion; 20 g Unsalted peanuts; 25 g Ponzu; 10 g Ginger paste; 1 sachet(s) Sesame seeds; 240 g Sticky pork belly; 4 teaspoon White wine vinegar; 2 tablespoon Olive oil; 90 milliliters Sunflower oil; 1 tablespoon Flour; 1 tablespoon Sugar; 1 tablespoon Honey [or plant-based alternative]; 4 tablespoon [Plant-based] mayonnaise

with ponzu pak choi, ginger mayo & fried onions

View our plans

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.

Tags:

New Ingredient

Allergens:

Hvede

•Soja

•Sesamzaad

•Jordnødder

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

3 piece

Bao buns

(Contains: Hvede)

15 g

Black garlic marinade

25 g

Hoisin sauce

(Contains: Soja, Hvede, Sesamzaad)

½ piece

Persian cucumber

½ piece

Pak choi

½ piece

Onion

10 g

Unsalted peanuts

(Contains: Jordnødder May be present: Schalenfrüchte, Sesamsamen)

10 g

Ponzu

(Contains: Soja, Schwefeldioxide und Sulfite, Hvede)

5 g

Ginger paste

½ sachet(s)

Sesame seeds

(Contains: Sesamzaad May be present: Schalenfrüchte, Erdnüsse)

120 g

Sticky pork belly

(May be present: Glutenhaltiges Getreide, Latte, Senape, Soja, Weizen, Sellerie)

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

Energy (kJ)6612 kJ

Calories1580 kcal

Fat108.1 g

Saturated Fat22.6 g

Carbohydrate116 g

Sugar38.7 g

Dietary Fiber7.7 g

Protein36.5 g

Salt4.7 g

Trans Fat0.1 g

Potassium297.5 mg

Calcium63.8 mg

Iron0.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Tall-Sided Pan

•Grill or Frying Pan

•Pan

•Bowl

•Casserole

•Small Bowl

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.