Gourmet Pork Bao Buns

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

with pickled veg, coriander & hoisin sauce

4.7

Hands on Time: 15 - 35 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Gourmet Pork Bao Buns
  1. 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.

  2. 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.

  3. 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/" title="View all our recipes with Pork Mince at eCook">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.

  4. 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!

  5. GOURMET DELIGHT

    Fill each bao bun with the hoisin-soy Pork-mince/" title="View all our recipes with Pork Mince at eCook">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!

  1. 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.

  2. 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.

  3. 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/" title="View all our recipes with Pork Mince at eCook">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.

  4. 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!

  5. GOURMET DELIGHT

    Fill each bao bun with the hoisin-soy Pork-mince/" title="View all our recipes with Pork Mince at eCook">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!

  1. 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.

  2. 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.

  3. 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/" title="View all our recipes with Pork Mince at eCook">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.

  4. 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!

  5. GOURMET DELIGHT

    Fill each bao bun with the hoisin-soy Pork-mince/" title="View all our recipes with Pork Mince at eCook">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!

  1. 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.

  2. 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.

  3. 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/" title="View all our recipes with Pork Mince at eCook">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.

  4. 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!

  5. GOURMET DELIGHT

    Fill each bao bun with the hoisin-soy Pork-mince/" title="View all our recipes with Pork Mince at eCook">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!

Frequently Asked Questions

What is the preparation time for Gourmet Pork Bao Buns?

The preparation time for Gourmet Pork Bao Buns with pickled veg, coriander & hoisin sauce is between 15 and 35 minutes.

What is the total time required to make Gourmet Pork Bao Buns with pickled veg, coriander & hoisin sauce?

The total time required to make Gourmet Pork Bao Buns with pickled veg, coriander & hoisin sauce is between 35 and 50 minutes.

How many servings does Gourmet Pork Bao Buns provide?

4 servings

What are the main ingredients in Gourmet Pork Bao Buns?

Bao Buns, Black Sesame Seeds, Cucumber, Fresh Coriander, Hoisin Sauce, Julienne Carrot, Low-Sodium Soy Sauce, Pickling Liquid, Pork Mince, Spring Onion, Spring Onions

What is the nutritional information of Gourmet Pork Bao Buns?

Calories: 761, Carbs: 60 grams, Fat: grams, Protein: 36.3 grams, Sugar: 28.1 grams, Salt: 1618 grams

How do I prepare Gourmet Pork Bao Buns?

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. 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! 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.

What should be prepared from my kitchen to make Gourmet Pork Bao Buns?

Bao Buns, Black Sesame Seeds, Cucumber, Fresh Coriander, Hoisin Sauce, Julienne Carrot, Low-Sodium Soy Sauce, Pickling Liquid, Pork Mince, Spring Onion, Spring Onions

How many calories does Gourmet Pork Bao Buns have?

761 calories

How much fat content does Gourmet Pork Bao Buns have?

grams

Woolies Products in this dish

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

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