eCook Meal
Gourmet Pork Bao Buns
with pickled veg, coriander & hoisin sauce
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R308.39
for 4 servings · R77.10 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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Pork Mince needs 600 gPork Lean Mince 500 g 500 g at R81.99 · 1.20× packR98.39
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Bao Buns needs 8Asian Style Chicken & Kimchi Bao Bun R51.99 · whole pack (size can't be divided)R51.99
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Black Sesame Seeds needs 30 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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Julienne Carrot needs 300 gBulk Large Carrots 3 kg 3 kg at R45.00 · 10% of packR4.50
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Hoisin Sauce needs 170 mlAsian Hoisin Sauce 150 ml 150 ml at R51.99 · 1.13× packR58.92
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
Not in the Woolies basket — source these elsewhere:
- Low Sodium Soy Sauce
- Pickling Liquid
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Carrot, Cucumber, Fresh Coriander, Hoisin Sauce, Low-Sodium Soy Sauce, Pickling Liquid, Pork Mince, Spring Onion
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?
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! 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.
What should be prepared from my kitchen to make Gourmet Pork Bao Buns?
Bao Buns, Black Sesame Seeds, Carrot, Cucumber, Fresh Coriander, Hoisin Sauce, Low-Sodium Soy Sauce, Pickling Liquid, Pork Mince, Spring Onion
How many calories does Gourmet Pork Bao Buns have?
761 calories
How much fat content does Gourmet Pork Bao Buns have?
grams