Korean-Style Pork Bao Buns
with Cucumber Salad & Chilli-Sesame Potatoes
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!
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
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
6
bao buns
(Contains: Gluten, Wheat; )
1 packet
Cornflour
300 g
Pork Loin Steaks
1
Cucumber
1 sachet
Chilli Flakes
1 packet
Korean Stir-Fry Sauce
(Contains: Sesame, Gluten, Wheat, Soy; May be present: Cashew, Almond, Eggs, Fish, Milk)
1 packet
Mixed Salad Leaves
1
Spring Onion
2 packet
Potato
2
Garlic
1 packet
Garlic Aioli
(Contains: Soy, Eggs; )
2
Radish
1 packet
plant-based kimchi
Not included in your delivery
1 drizzle
olive oil
1 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 drizzle
vinegar (white wine or rice wine)
Nutrition Values
Utensils
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 and a drizzle of olive oil.
• Add cornflour, the plain flour and a pinch of salt 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, then 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 microwave-safe plate and cover with a damp paper towel. • Microwave on high for 1 minute. Set aside to rest for 1 minute.
• Gently halve bao buns and spread with garlic aioli. • Fill baos with Korean-style pork, cucumber salad and plant-based kimchi. • Serve with chilli-sesame potatoes and any remaining cucumber salad. Enjoy!
