Bao Buns with Pork Tenderloin
with hoisin sauce and peanuts | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
Go for these soft bao buns with pork tenderloin, sweetheart cabbage and cucumber! You'll top them off with sweet-and-salty hoisin sauce and peanuts.
Tags:
Recipe
Allergens:
Hvede
•Soja
•Sesamzaad
•Jordnødder
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
4 piece
Bao buns
1 bunch
Scallions
50 g
Hoisin sauce
100 g
Pork tenderloin tips
1 piece
Persian cucumber
100 g
Chopped sweetheart cabbage
10 g
Unsalted peanuts
Not included in your delivery
1 tablespoon
Flour
1 teaspoon
[Reduced salt] soy sauce
2 tablespoon
Sunflower oil
2 teaspoon
White wine vinegar
1 teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2267 kJ
Calories542 kcal
Fat18.8 g
Saturated Fat3.1 g
Carbohydrate70.3 g
Sugar20.3 g
Dietary Fiber5.5 g
Protein21.8 g
Salt1.9 g
Potassium235.4 mg
Calcium34.1 mg
Iron0.6 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.
Utensils
•Bowl
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 180°C. Bake the bao buns in the oven for 4 - 5 minutes.
- Finely chop the scallions and separate the white part of the scallions from the green.
- In a bowl, mix the flour, hoisin sauce, soy sauce, 2 tbsp of water, and 1 tbsp of sunflower oil.
- Add the white part of the scallions and the pork tenderloin and let it marinate until step 3.
2
- Cut the cucumber into batons.
- In a bowl, mix the white wine vinegar and the sugar.
- Add the cucumber batons and half of the cabbage. Season to taste with salt and pepper, toss well and set aside until serving.
- Roughly chop the peanuts.
3
- Heat the remaining sunflower oil in a frying pan over high heat. Fry the rest of the cabbage for 1 - 2 minutes.
- Add the pork tenderloin and the marinade. Lower the heat and fry for 3 - 6 minutes until done.
- Carefully open the bao buns and fill them with the cucumber salad, pork tenderloin and fried cabbage.
- Garnish with the green of the scallions and the peanuts.
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