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: 2 Garlic; 1 sachet Sesame Seeds; 6 bao buns; 300 g Pork Loin Steaks; 1 Cucumber; 1 sachet Chilli Flakes; Korean Stir-Fry Sauce; 1 packet Mixed Salad Leaves; 1 Spring Onion; 2 packet Potato; 1 packet Garlic Aioli; 1 packet Cornflour; 1 packet Garlic Paste; 2 Radish; 1 drizzle olive oil; 1 tbs plain flour; 1 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:

Sesame

•Gluten

•Wheat

•Soy

•Eggs

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

Garlic

1 sachet

Sesame Seeds

bao buns

300 g

Pork Loin Steaks

Cucumber

1 sachet

Chilli Flakes

Korean Stir-Fry Sauce

1 packet

Mixed Salad Leaves

Spring Onion

2 packet

Potato

1 packet

Garlic Aioli

1 packet

Cornflour

1 packet

Garlic Paste

Radish

Not included in your delivery

1 drizzle

olive oil

1 tbs

plain flour

1 drizzle

vinegar (white wine or rice wine)

Nutrition Values

Calories861 kcal

Energy (kJ)3600 kJ

Fat21.1 g

of which saturates3 g

Carbohydrate103 g

of which sugars25.1 g

Dietary Fibre4.7 g

Protein48.4 g

Sodium1290 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

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place 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. • In the last 5 minutes of roast time, remove potatoes from oven, pour over spring onion mixture and add a pinch of chilli flakes (if using). Return to oven and roast until tender.

• 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 bowl with the 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, turning occasionally, until browned and cooked through, 2-3 minutes.

• Remove pan from heat, drain excess oil and 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 plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high, 1 minute. Set aside to slightly cool, 1 minute.

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