Fusion Pork Bao Buns with Apricot Chutney
with eggplant, tomato-cucumber salad & lemonCalories
:
897 kcalProtein
:
37.5g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Tarwe
- Gluten
- Selderij
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
3 piece
Bao buns
(Contains: Tarwe, Gluten)
100 g
Seasoned pork strips
½ piece
Red onion
½ piece
Eggplant
½ piece
Tomato
½ piece
Persian cucumber
5 g
Fresh flat leaf parsley
(May be present: Selderij)
⅓ piece
Lemon
25 g
Apricot chutney
½ sachet(s)
Middle Eastern spice mix
1.5 teaspoon
Smoked paprika
Not included in your delivery
1.5 tablespoon
Sunflower oil
½ tablespoon
Extra virgin olive oil
½ tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3753 kJ
Calories897 kcal
Fat34.5 g
Saturated Fat6.2 g
Carbohydrate106 g
Sugar34.2 g
Dietary Fiber9.7 g
Protein37.5 g
Salt2.2 g
Potassium568.7 mg
Calcium42.6 mg
Iron1.6 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.
Cooking Steps
1
- Chop the onion and dice the eggplant into 1cm cubes.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the eggplant with the smoked paprika and half of the onion for 9 - 12 minutes, or until soft (see Tip).
Tip: the rest of the onion will be served raw, but if preferred you can fry all of it here instead.
2
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the bao buns for 2 - 3 minutes per side.
- Remove from the pan and set aside.
- Heat a drizzle of sunflower oil in the same pan over medium-high heat and fry the pork with the Middle Eastern spices for 4 - 5 minutes.
- Season to taste with salt and pepper.
3
- Finely dice the cucumber and the tomato.
- Roughly chop the parsley.
- Zest the lemon and cut it into 6 wedges.
- In a bowl, combine the cucumber with the tomato, the extra virgin olive oil, the rest of the onion, half of the parsley, the juice of 1 lemon wedge per person and some lemon zest as preferred. Season to taste with salt and pepper.
4
- Drizzle the eggplant with the honey and fry for 1 more minute, then season with salt and pepper.
- Gently pull open the bao buns and spread with the apricot chutney.
- Stuff with the hot fillings and garnish with the rest of the parsley.
- Serve the salad and any remaining lemon wedges alongside.
