Pork Belly Bao Buns and Asian-Style Sweet Potato Fries
with sweetheart cabbage and cucumber- Sesamzaad
- Gluten
- Soja
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- Tarwe
- Selderij
- May contain traces of allergens
This recipe provides 321 grams of vegetables per portion.
Ingredients
225 g
Sweet potato
¼ piece
Red chili pepper
120 g
Sticky pork belly
(May be present: Gluten, Melk (inclusief lactose), Mosterd, Soja, Tarwe, Selderij)
½ bunch
Scallions
½ piece
Cucumber
5 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
10 milliliters
Sesame oil
(Contains: Sesamzaad)
½ piece
Carrot
¼ piece
Lime
15 g
Gochujang
(Contains: Gluten, Soja, Tarwe)
20 g
East Asian-style sauce
(Contains: Gluten, Soja, Tarwe)
½ sachet(s)
Sweet chili sauce
3 piece
Bao buns
(Contains: Gluten, Tarwe)
50 g
Chopped sweetheart cabbage
¼ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
Not included in your delivery
1 tablespoon
Sunflower oil
¼ tablespoon
Flour
1 tablespoon
[Reduced salt] soy sauce
1 tablespoon
[Plant-based] mayonnaise
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Wash the sweet potato and cut it into fries.
- Transfer the fries to a parchment-lined baking sheet and sprinkle with a drizzle of sunflower oil, the flour and salt.
- Bake in the oven for 20 - 25 minutes or until golden brown, tossing halfway.
- Cut a quarter of the red chili pepper per person into rings.
- Remove the pork belly from the package and spoon the sauce into a small bowl. Cut the pork belly into slices of 1 cm.
- Heat a drizzle of sunflower oil in a frying pan. Fry the pork belly and red chilli pepper over medium-high heat for 10 - 12 minutes.
- In the meantime, chop the scallions and set aside some of the green part for garnish. Add the scallions to the frying pan and cook for the rest of the cooking time.
- Halve the cucumber lengthways, then slice it and add to a salad bowl.
- Chop the fresh parsley and mint and add them to the cucumber, along with the sesame oil and soy sauce to taste.
- Chop the carrot into strips and set aside.
- Cut the lime into wedges and squeeze a quarter lime wedge per person into the salad bowl.
- Add the gochujang*, East Asian-style sauce, pork belly sauce, and sweet chilli sauce to the pan with pork belly and mix well. Add soy sauce to taste. Let it cook over low heat until serving.
- Drizzle some water over the bao buns, put them in the oven with the sweet potato, and bake for 4 - 5 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- In a small bowl, mix the mayonnaise with 1 tsp of soy sauce per person and the honey (see pantry for amount). Mix well and set aside.
- Fill the bao buns with a drizzle of mayonnaise, the sweetheart cabbage, pork belly, carrot and cucumber.
- Serve the fries on a platter with the mayonnaise on top. Garnish the fries with the scallions and black sesame seeds.
- Serve with the remaining cucumber salad on the side.
