Sticky Pork Bao Buns
If you want to try making the bao buns from scratch, check out @loveandlemons' recipe online. Otherwise, store-bought buns work well and can be steamed according to the package instructions. Mixing pork with corn starch is a common technique in Asian cooking that tenderises the meat and gives it a slight crispiness. Add a drizzle of kewpie mayonnaise for extra flavour if you like.
Ingredients 12
bao buns, homemade or store-bought
pork fillet
2 tbsp corn starch
1⁄2 cup hoisin sauce
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp brown sugar
1 tbsp vegetable oil
carrot
cucumber
crispy chilli oil
kewpie mayonnaise, optional
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Method 5
If you want to make the from scratch, you can check out @loveandlemons' recipe online. Otherwise, you can purchase store-bought buns from your local grocer and steam them according to the package instructions.
Cut the pork fillet into bite-sized pieces and mix with 2 tbsp of corn starch until evenly coated. (This is done regularly in Asian cooking and tenderises the meat, giving it a slight crispiness.)
In a small bowl, mix together the , , , and until thoroughly combined. Set aside.
Heat 1 tbsp of vegetable oil in a large pan over medium-high heat. Add the pork pieces and brown on all sides. Pour in the sauce and simmer for about 5 minutes, or until the sauce thickens and becomes sticky.
To assemble, fill each steamed with sticky pork, julienned carrot, julienned cucumber, a spoonful of crispy chilli oil, and a drizzle of kewpie mayonnaise if desired. Serve immediately.
