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.
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
4 piece
Bao buns
(Contains: Tarwe, Gluten)
1 bunch
Scallions
50 g
Hoisin sauce
(Contains: Tarwe, Soja, Sesamzaad)
100 g
Pork tenderloin tips
1 piece
Persian cucumber
100 g
Chopped sweetheart cabbage
10 g
Unsalted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
