Bao Buns with Sticky-Sweet Pork
Bao Buns with Sticky-Sweet Pork

Bao Buns with Sticky-Sweet Pork

with mangetout & quick-pickled crunchy vegetables

There is a special ingredient in your box! These delicious steamed buns are of Chinese origin and are known for their airy, soft and slightly sweet taste.

Tags:
Special Ingredient
Allergens:
Soy
•Wheat
•Sesame

The quantities provided above are averages only.

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

Total Time35 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

½ piece

[Persian] cucumber

50 g

Chopped sweetheart cabbage

½ sachet(s)

East Asian-style sauce

(Contains Soy, Wheat)

3 piece

Bao buns

(Contains Wheat)

1 teaspoon

Fresh ginger

1 piece

Garlic

¼ bunch

Scallions

1 piece

Pork tenderloin

(May be present Gluten, Milk, Mustard, Celery, Soy)

¼ sachet(s)

Black sesame seeds

(Contains Sesame)

50 g

Mangetout

Not included in your delivery

1 tablespoon

Brown sugar

1.75 tablespoon

Sunflower oil

10 g

Flour

1 teaspoon

Sugar

30 milliliters

Water for the sauce

1.5 tablespoon

White wine vinegar

½ tablespoon

[Reduced salt] soy sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3649 kJ
Calories872 kcal
Fat27.3 g
Saturated Fat4.5 g
Carbohydrate116.6 g
Sugar35.8 g
Dietary Fiber6.5 g
Protein40.7 g
Salt2.9 g
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

•Large Bowl
•Bowl
•Small Bowl
•Tall-Sided Pan
•Large Frying Pan

Cooking Steps

Make the salad
1

Take the pork tenderloin out of the fridge and allow it to reach room temperature. Preheat the oven to 180°C. In the meantime, cut the cucumber into matchsticks (small enough to easily fit inside the bao buns). In a large bowl, combine the sugar with the white wine vinegar and a pinch of salt. Add the cabbage and cucumber, mix well and set aside until serving (see Tip).

Tip: cut the cabbage into smaller pieces if preferred.

Prepare
2

Finely grate the ginger and crush or mince the garlic. Chop the scallion into thin rings and separate the white part from the greens. In a small bowl, combine the brown sugar with the soy sauce and a drizzle of sunflower oil (see Tip). Transfer the flour to a bowl. Thinly slice the pork tenderloin and season with salt and pepper, then coat it with a thin layer of flour.

Tip: you can also add some sambal or sriracha from your pantry if preferred.

Fry the mangetout
3

Bake the bao buns for 4 - 5 minutes. Meanwhile, heat a light drizzle of sunflower oil in a frying pan over medium-high heat. Fry half of the garlic for 1 minute, then stir in the mangetout and fry for 4 - 6 minutes. Deglaze with half of the East Asian-style sauce and season to taste with salt and pepper.

Fry the pork
4

Meanwhile, heat a generous drizzle of sunflower oil in another large frying pan over medium-high heat. When the pan is nice and hot, sear the pork for 1 minute per side, ensuring the slices do not overlap (see Tip). Remove the pork from the pan and set aside (it doesn't need to be completely cooked yet).

Tip: if your pan is too small, fry the pork in batches.

Glaze the pork
5

In the same pan, fry the ginger with the white part of the scallions and the rest of the garlic for 2 - 3 minutes over medium-low heat. Stir in the sweet soy sauce from step 2, along with the water (see pantry for amount). Bring to a boil and then add the pork back to the pan as soon as the sauce is bubbling. Stir regularly until the sauce has reduced and become sticky.

Serve
6

Fill the bao buns with some of the quick-pickled vegetables and the sticky pork. Garnish with the scallion greens and drizzle over the rest of the East Asian-style sauce. Serve with the mangetout and the rest of the quick-pickled vegetables, garnished with the black sesame seeds.