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 honey-soy 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; )
1 packet
Garlic Paste
2
Radish
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 sprinkle over 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 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.
• Uncover, then 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!
