Korean-Style Pork Bao Buns

• 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, 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 with salt
and pepper. 
• 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.