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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Punchy Pork Bao Buns?
The preparation time for Punchy Pork Bao Buns with pickled cucumber & toasted sesame seeds is between 15 and 20 minutes.
What is the total time required to make Punchy Pork Bao Buns with pickled cucumber & toasted sesame seeds?
The total time required to make Punchy Pork Bao Buns with pickled cucumber & toasted sesame seeds is between 25 and 30 minutes.
How many servings does Punchy Pork Bao Buns provide?
4 servings
What are the main ingredients in Punchy Pork Bao Buns?
Bao Buns, Cucumber, Fresh Coriander, Hoisin Sauce, Pork Mince, Red Onion, Red Onions, Rice Wine Vinegar, White Sesame Seeds
What is the nutritional information of Punchy Pork Bao Buns?
Calories: 1871, Carbs: 259 grams, Fat: grams, Protein: 66.2 grams, Sugar: 45.7 grams, Salt: 4326 grams
How do I prepare Punchy Pork Bao Buns?
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!
What should be prepared from my kitchen to make Punchy Pork Bao Buns?
Bao Buns, Cucumber, Fresh Coriander, Hoisin Sauce, Pork Mince, Red Onion, Red Onions, Rice Wine Vinegar, White Sesame Seeds
How many calories does Punchy Pork Bao Buns have?
1871 calories
How much fat content does Punchy Pork Bao Buns have?
grams
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