Bouncy, steamed bao buns, brimming with popping soy sauce and hoisin infused mince, and pickled veg – sprinkled with spring onion, fresh coriander, and black sesame seeds. Looks gourmet, tastes gourmet, and right in your own kitchen!
Gourmet Pork Bao Buns
Gourmet Pork Bao Buns
with pickled veg, coriander & hoisin sauce
Hands on Time: 15 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Bao Buns
- Black Sesame Seeds
- Cucumber
- Fresh Coriander
- Hoisin Sauce
- Julienne Carrot
- Low-Sodium Soy Sauce
- Pickling Liquid
- Pork Mince
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
IN A PICKLE
In a bowl, place the cucumber ribbons, julienne carrot, pickling liquid, and 15ml of water. Toss until the veg is fully coated and set aside to pickle.
TOASTY
Place the black sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside.
HOISIN-SOY
Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the spring onion whites and fry for 1-2 minutes until soft and translucent, shifting occasionally. Add in the pork mince and work quickly to break it up as it starts to cook. Allow to cook for 5-6 minutes until browned, stirring occasionally. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow it to caramelise for 2-3 minutes, shifting occasionally. Remove from the heat and stir through ½ of the chopped coriander. Cover and set aside.
BOUNCY BAO
Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 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 and carrot – lose it or reuse it!
GOURMET DELIGHT
Fill each bao bun with the hoisin-soy pork mince and ribbons of the pickled veg. Sprinkle over the spring onion greens, the remaining chopped coriander, and the toasted black sesame seeds. Serve with the remaining pickled veg. Gourmet, Chef!
Cucumber - 50g
Julienne Carrot - 75g
Pickling Liquid - 22,5ml
Black Sesame Seeds - 7,5ml
Spring Onion - 1
Pork Mince - 150g
Low Sodium Soy Sauce - 15ml
Hoisin Sauce - 45ml
Fresh Coriander - 4g
Bao Buns - 2
IN A PICKLE
In a bowl, place the cucumber ribbons, julienne carrot, pickling liquid, and 30ml of water. Toss until the veg is fully coated and set aside to pickle.
TOASTY
Place the black sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside.
HOISIN-SOY
Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the spring onion whites and fry for 1-2 minutes until soft and translucent, shifting occasionally. Add in the pork mince and work quickly to break it up as it starts to cook. Allow to cook for 5-6 minutes until browned, stirring occasionally. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow it to caramelise for 2-3 minutes, shifting occasionally. Remove from the heat and stir through ½ of the chopped coriander. Cover and set aside.
BOUNCY BAO
Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. Alternatively, use a steamer if you have one. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber and carrot – lose it or reuse it!
GOURMET DELIGHT
Fill each bao bun with the hoisin-soy pork mince and ribbons of the pickled veg. Sprinkle over the spring onion greens, the remaining chopped coriander, and the toasted black sesame seeds. Serve with the remaining pickled veg. Gourmet, Chef!
Cucumber - 100g
Julienne Carrot - 150g
Pickling Liquid - 45ml
Black Sesame Seeds - 15ml
Spring Onions - 2
Pork Mince - 300g
Low Sodium Soy Sauce - 30ml
Hoisin Sauce - 85ml
Fresh Coriander - 8g
Bao Buns - 4
IN A PICKLE
In a large bowl, place the cucumber ribbons, julienne carrot, pickling liquid, and 45ml of water. Toss until the veg is fully coated and set aside to pickle.
TOASTY
Place the black sesame seeds in a large pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside.
HOISIN-SOY
Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the spring onion whites and fry for 2-3 minutes until soft and translucent, shifting occasionally. Add in the pork mince and work quickly to break it up as it starts to cook. Allow to cook for 7-8 minutes until browned, stirring occasionally. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow it to caramelise for 3-5 minutes, shifting occasionally. Remove from the heat and stir through ½ of the chopped coriander. Cover and set aside.
BOUNCY BAO
Boil the kettle. Place a large pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. Alternatively, use a steamer if you have one. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber and carrot – lose it or reuse it!
GOURMET DELIGHT
Fill each bao bun with the hoisin-soy pork mince and ribbons of the pickled veg. Sprinkle over the spring onion greens, the remaining chopped coriander, and the toasted black sesame seeds. Serve with the remaining pickled veg. Gourmet, Chef!
Cucumber - 150g
Julienne Carrot - 225g
Pickling Liquid - 67,5ml
Black Sesame Seeds - 22,5ml
Spring Onions - 3
Pork Mince - 450g
Low Sodium Soy Sauce - 45ml
Hoisin Sauce - 125ml
Fresh Coriander - 12g
Bao Buns - 6
IN A PICKLE
In a large bowl, place the cucumber ribbons, julienne carrot, pickling liquid, and 60ml of water. Toss until the veg is fully coated and set aside to pickle.
TOASTY
Place the black sesame seeds in a large pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside.
HOISIN-SOY
Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the spring onion whites and fry for 2-3 minutes until soft and translucent, shifting occasionally. Add in the pork mince and work quickly to break it up as it starts to cook. Allow to cook for 7-8 minutes until browned, stirring occasionally. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow it to caramelise for 3-5 minutes, shifting occasionally. Remove from the heat and stir through ½ of the chopped coriander. Cover and set aside.
BOUNCY BAO
Boil the kettle. Place a large pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. Alternatively, use a steamer if you have one. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber and carrot – lose it or reuse it!
GOURMET DELIGHT
Fill each bao bun with the hoisin-soy pork mince and ribbons of the pickled veg. Sprinkle over the spring onion greens, the remaining chopped coriander, and the toasted black sesame seeds. Serve with the remaining pickled veg. Gourmet, Chef!
Cucumber - 200g
Julienne Carrot - 300g
Pickling Liquid - 90ml
Black Sesame Seeds - 30ml
Spring Onions - 4
Pork Mince - 600g
Low Sodium Soy Sauce - 60ml
Hoisin Sauce - 170ml
Fresh Coriander - 15g
Bao Buns - 8
Woolies Products in this dish
