Bouncy, steamed bao buns brimming with hoisin-infused pork mince and pickled cucumber & red onion. Sprinkled with fresh coriander & poppin’ sesame seeds. Looks gourmet, tastes gourmet, but straight outta your own kitchen, Chef!
Punchy Pork Bao Buns
Punchy Pork Bao Buns
with pickled cucumber & toasted sesame seeds
Hands on Time: 15 - 20 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Bao Buns
- Cucumber
- Fresh Coriander
- Hoisin Sauce
- Pork Mince
- Red Onion
- Red Onions
- Rice Wine Vinegar
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
NO PORKIN’ AROUND
Place a pan over medium-high heat with a drizzle of oil. When hot, add ½ the sliced onion and fry for 3-5 minutes until soft, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Fry for 6-7 minutes or until browned and caramelised, shifting occasionally. Add the hoisin sauce and fry for a further 1-2 minutes until sticky and caramelised. Add ½ the chopped coriander and seasoning. Cover to keep warm for serving.
PREP SCHOOL
While the mince is frying, cut the cucumber into matchsticks and place in a bowl along with the remaining onion. Add the vinegar, 15ml of water, 5ml of a sweetener of choice, and seasoning. Toss until combined and set aside to pickle.
GOLDEN SEEDS
Boil the kettle. Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
BOUNCY BAO
Remove the bao buns from the freezer. Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the frozen bao buns in a colander over the pot. Cover and allow to steam for 4-5 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber – lose it or reuse it!
UMAMI NIGHT
Fill each bao bun with the flavourful pork mince and the pickled cucumber & onion. Sprinkle the remaining coriander and the toasted sesame seeds over the mince. Close it up and dig in, Chef!
Red Onion - 1
Pork Mince - 150g
Hoisin Sauce - 40ml
Fresh Coriander - 4g
Cucumber - 50g
Rice Wine Vinegar - 20ml
White Sesame Seeds - 5ml
Bao Buns - 3
NO PORKIN’ AROUND
Place a pan over medium-high heat with a drizzle of oil. When hot, add ½ the sliced onion and fry for 3-5 minutes until soft, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Fry for 6-7 minutes or until browned and caramelised, shifting occasionally. Add the hoisin sauce and fry for a further 1-2 minutes until sticky and caramelised. Add ½ the chopped coriander and seasoning. Cover to keep warm for serving.
PREP SCHOOL
While the mince is frying, cut the cucumber into matchsticks and place in a bowl along with the remaining onion. Add the vinegar, 30ml of water, 10ml of a sweetener of choice, and seasoning. Toss until combined and set aside to pickle.
GOLDEN SEEDS
Boil the kettle. Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
BOUNCY BAO
Remove the bao buns from the freezer. Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the frozen bao buns in a colander over the pot. Cover and allow to steam for 4-5 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber – lose it or reuse it!
UMAMI NIGHT
Fill each bao bun with the flavourful pork mince and the pickled cucumber & onion. Sprinkle the remaining coriander and the toasted sesame seeds over the mince. Close it up and dig in, Chef!
Red Onion - 1
Pork Mince - 300g
Hoisin Sauce - 80ml
Fresh Coriander - 8g
Cucumber - 100g
Rice Wine Vinegar - 40ml
White Sesame Seeds - 10ml
Bao Buns - 6
NO PORKIN’ AROUND
Place a pan over medium-high heat with a drizzle of oil. When hot, add ½ the sliced onion and fry for 4-6 minutes until soft, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Fry for 7-8 minutes or until browned and caramelised, shifting occasionally. Add the hoisin sauce and fry for a further 2-3 minutes until sticky and caramelised. Add ½ the chopped coriander and seasoning. Cover to keep warm for serving.
PREP SCHOOL
While the mince is frying, cut the cucumber into matchsticks and place in a bowl along with the remaining onion. Add the vinegar, 45ml of water, 15ml of a sweetener of choice, and seasoning. Toss until combined and set aside to pickle.
GOLDEN SEEDS
Boil the kettle. Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
BOUNCY BAO
Remove the bao buns from the freezer. Place a large pot over medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the frozen bao buns in a colander over the pot. Cover and allow to steam for 4-5 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber – lose it or reuse it!
UMAMI NIGHT
Fill each bao bun with the flavourful pork mince and the pickled cucumber & onion. Sprinkle the remaining coriander and the toasted sesame seeds over the mince. Close it up and dig in, Chef!
Red Onions - 2
Pork Mince - 450g
Hoisin Sauce - 125ml
Fresh Coriander - 12g
Cucumber - 150g
Rice Wine Vinegar - 60ml
White Sesame Seeds - 15ml
Bao Buns - 9
NO PORKIN’ AROUND
Place a pan over medium-high heat with a drizzle of oil. When hot, add ½ the sliced onion and fry for 4-6 minutes until soft, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Fry for 7-8 minutes or until browned and caramelised, shifting occasionally. Add the hoisin sauce and fry for a further 2-3 minutes until sticky and caramelised. Add ½ the chopped coriander and seasoning. Cover to keep warm for serving.
PREP SCHOOL
While the mince is frying, cut the cucumber into matchsticks and place in a bowl along with the remaining onion. Add the vinegar, 60ml of water, 20ml of a sweetener of choice, and seasoning. Toss until combined and set aside to pickle.
GOLDEN SEEDS
Boil the kettle. Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
BOUNCY BAO
Remove the bao buns from the freezer. Place a large pot over medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the frozen bao buns in a colander over the pot. Cover and allow to steam for 4-5 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber – lose it or reuse it!
UMAMI NIGHT
Fill each bao bun with the flavourful pork mince and the pickled cucumber & onion. Sprinkle the remaining coriander and the toasted sesame seeds over the mince. Close it up and dig in, Chef!
Red Onions - 2
Pork Mince - 600g
Hoisin Sauce - 160ml
Fresh Coriander - 15g
Cucumber - 200g
Rice Wine Vinegar - 80ml
White Sesame Seeds - 20ml
Bao Buns - 12
Woolies Products in this dish
