Korean-Style Pork Bao Buns

Name: Korean-Style Pork Bao Buns with Cucumber Salad & Chilli-Sesame Potatoes
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; 1 tbs plain flour; 2 Potato; 1 sachet Sesame Seeds; pinch Chilli Flakes; 2 clove Garlic; 1 sprig Spring Onion; 1 Cucumber; 2 Radish; 1 packet Pork Loin Steaks; 1 packet Garlic Paste; 1 packet Cornflour; 1 packet Korean Stir-Fry Sauce; 1 packet Mixed Salad Leaves; 6 bao buns; 1 packet Garlic Aioli; drizzle vinegar (white wine or rice wine)

with Cucumber Salad & Chilli-Sesame Potatoes

Get up to $175 off

It’s that time again - time to bao down to flavour town! Crispy strips of pork tossed in our Korean stir-fry sauce provide the ultimate texture and flavour contrast to fluffy, cloud-like bao buns. A touch of freshness from the zingy cucumber salad brings it all together!

Allergens:

Gluten

•Sesamzaad

•Soja

•Hvede

•Wheat

•Egg

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

Potato

1 sachet

Sesame Seeds

pinch

Chilli Flakes

2 clove

Garlic

1 sprig

Spring Onion

Cucumber

Radish

1 packet

Pork Loin Steaks

1 packet

Garlic Paste

1 packet

Cornflour

1 packet

Korean Stir-Fry Sauce

1 packet

Mixed Salad Leaves

bao buns

1 packet

Garlic Aioli

Not included in your delivery

olive oil

1 tbs

plain flour

drizzle

vinegar (white wine or rice wine)

Nutrition Values

Energy (kJ)3971 kJ

Calories949 kcal

Fat22.7 g

of which saturates3.2 g

Carbohydrate116.3 g

of which sugars29 g

Dietary Fibre7.2 g

Protein51.4 g

Sodium1394 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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Sprinkle over sesame seeds, drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. • Thinly slice spring onion. • In a small bowl, combine garlic, spring onion and a drizzle of olive oil. • When potatoes have 5 minutes remaining, remove tray from oven, pour over spring onion mixture and add a pinch of chilli flakes (if using). Return to oven and roast until tender.

• Meanwhile, thinly slice cucumber into sticks. • Thinly slice radish. • Slice pork loin steaks into 1cm strips. • In a medium bowl, combine pork, garlic paste and a drizzle of olive oil.

• Add cornflour and the plain flour to the bowl with pork. Toss to coat. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess flour from pork and cook pork, turning occasionally, until browned and cooked through, 2-3 minutes.

• Remove pan from heat, drain excess oil, then add Korean stir-fry sauce and a splash of water, tossing to coat.

• Meanwhile, in a large bowl, combine cucumber, radish, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • Place bao buns on a microwave-safe plate and cover with a damp paper towel. • Microwave on high, 1 minute. Set aside to slightly cool, 1 minute.

• Uncover, then gently halve bao buns and spread with garlic aioli. • Fill baos with Korean-style fried pork and cucumber salad. • Serve with chilli-sesame potatoes and any remaining cucumber salad. Enjoy!