Korean-Style Fried Pork Bao Buns
with Cucumber Salad & Chilli-Sesame Potatoes
It’s that time again - time to bao down to flavour town! Crispy strips of pork tossed in our Korean stir-fry sauce provide the ultimate texture and flavour contrast to fluffy, cloud-like bao buns. A touch of freshness from the zingy cucumber salad brings it all together!
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Ingredients
2
Potato
1 sachet
Sesame Seeds
pinch
Chilli Flakes
2 clove
Garlic
1 sprig
Spring Onion
1
Cucumber
2
Radish
1 packet
Pork Loin Steaks
1 packet
Garlic Paste
1 packet
Cornflour
1 packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy; May be present Egg, Fish, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Mixed Salad Leaves
6
bao buns
(Contains Gluten(Wheat); )
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on a lined oven tray. Sprinkle over sesame seeds, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. Thinly slice spring onion. In a small bowl, combine garlic, spring onion and a drizzle of olive oil. • In the last 5 minutes of roast time, remove potatoes from oven, pour over spring onion mixture and add a pinch of chilli flakes (if using). Return to oven and roast until tender.
• Thinly slice cucumber into sticks. Thinly slice radish. • Slice pork loin steaks into 1cm strips. • In a medium bowl, combine pork, garlic pasteand a drizzle of olive oil.
• Add cornflour and the plain flour to bowl with the pork. Toss to coat. • Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess flour from pork and cook, turning occasionally, until browned and cooked through, 2-3 minutes.
• Remove pan from heat, drain excess oil and add Korean stir-fry sauce and a splash of water, tossing to coat.
• Meanwhile, in a large bowl, combine cucumber, radish, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • Place bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high, 1 minute. Set aside to slightly cool, 1 minute.
• Gently halve bao buns and spread with garlic aioli. • Fill baos with Korean-style fried pork and cucumber salad. • Serve with chilli-sesame potatoes and any remaining cucumber salad. Enjoy!