Bao Buns with Sticky-Sweet Pork
with mangetout & quick-pickled crunchy vegetables
There is a special ingredient in your box! These delicious steamed buns are of Chinese origin and are known for their airy, soft and slightly sweet taste.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
[Persian] cucumber
50 g
Chopped sweetheart cabbage
½ sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
3 piece
Bao buns
(Contains Wheat)
1 teaspoon
Fresh ginger
1 piece
Garlic
¼ bunch
Scallions
1 piece
Pork tenderloin
(May be present Gluten, Milk, Mustard, Celery, Soy)
¼ sachet(s)
Black sesame seeds
(Contains Sesame)
50 g
Mangetout
Not included in your delivery
1 tablespoon
Brown sugar
1.75 tablespoon
Sunflower oil
10 g
Flour
1 teaspoon
Sugar
30 milliliters
Water for the sauce
1.5 tablespoon
White wine vinegar
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the pork tenderloin out of the fridge and allow it to reach room temperature. Preheat the oven to 180°C. In the meantime, cut the cucumber into matchsticks (small enough to easily fit inside the bao buns). In a large bowl, combine the sugar with the white wine vinegar and a pinch of salt. Add the cabbage and cucumber, mix well and set aside until serving (see Tip).
Tip: cut the cabbage into smaller pieces if preferred.
Finely grate the ginger and crush or mince the garlic. Chop the scallion into thin rings and separate the white part from the greens. In a small bowl, combine the brown sugar with the soy sauce and a drizzle of sunflower oil (see Tip). Transfer the flour to a bowl. Thinly slice the pork tenderloin and season with salt and pepper, then coat it with a thin layer of flour.
Tip: you can also add some sambal or sriracha from your pantry if preferred.
Bake the bao buns for 4 - 5 minutes. Meanwhile, heat a light drizzle of sunflower oil in a frying pan over medium-high heat. Fry half of the garlic for 1 minute, then stir in the mangetout and fry for 4 - 6 minutes. Deglaze with half of the East Asian-style sauce and season to taste with salt and pepper.
Meanwhile, heat a generous drizzle of sunflower oil in another large frying pan over medium-high heat. When the pan is nice and hot, sear the pork for 1 minute per side, ensuring the slices do not overlap (see Tip). Remove the pork from the pan and set aside (it doesn't need to be completely cooked yet).
Tip: if your pan is too small, fry the pork in batches.
In the same pan, fry the ginger with the white part of the scallions and the rest of the garlic for 2 - 3 minutes over medium-low heat. Stir in the sweet soy sauce from step 2, along with the water (see pantry for amount). Bring to a boil and then add the pork back to the pan as soon as the sauce is bubbling. Stir regularly until the sauce has reduced and become sticky.
Fill the bao buns with some of the quick-pickled vegetables and the sticky pork. Garnish with the scallion greens and drizzle over the rest of the East Asian-style sauce. Serve with the mangetout and the rest of the quick-pickled vegetables, garnished with the black sesame seeds.