Amazing Umami Pork Bao
with hot honey potatoes and cabbage slaw
Soft and fluffy bao are filled with sweet and tangy hoisin pork and crunchy Asian slaw, all topped with a sprinkling of scallion and toasted sesame seeds for a dish that's undeniably exciting.
Ingredients
240 grams
Irish Pork Mince
2 sachet(s)
Aioli
(Contains Egg, Mustard)
1 sachet(s)
Miso Paste
(Contains Soya, Wheat)
2 sachet(s)
Honey
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
600 grams
Potatoes
1 unit(s)
Cabbage
2 unit(s)
Scallion
1 pack(s)
Bao Buns
(Contains Wheat May be present Milk)
2 sachet(s)
Hoisin Sauce
(Contains Wheat, Sesame, Soya)
2 sachet(s)
Dried Chilli Flakes
1 unit(s)
Ginger
Not included in your delivery
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Instructions
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional).
- Pop the chunks onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Meanwhile, to make your slaw, halve the cabbage, cut out and discard the tough core, then thinly slice. Add to a bowl and mix with half the aioli. Season to taste with salt and pepper.
- Mix the miso paste and remaining aioli in a small bowl.
- Trim and thinly slice the scallion.
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Place a pot over medium heat (without oil).
- Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pot and set aside.
- Return the pot to medium-high heat with 2 tbsp butter (double for 4p) and the chilli flakes (use less if you don't like spice).
- Fry for 30 secs then remove the pot from the heat.
- Add the honey and mix well to combine. Set aside and cover to keep warm.
- Place a pan over medium-high heat (no oil).
- Once hot, fry the pork mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Add the ginger and fry for 1 min more.
- Remove the pan from the heat and stir through the hoisin sauce.
- Place the bao on a plate (three at a time) and microwave, covered, for 1 min.
- Keep covered until ready to serve.
TIP: You can also steam the bao. Place a large pot with 2cm of water over high heat. Once boiling, place a colander lined with a baking sheet on the pot. Place the bao (three at a time) on the baking sheet, cover and steam for 3-4 mins.
- Once the potatoes are cooked, toss them through the hot honey and divide between plates.
- Fill the bao buns with hoisin pork and a little slaw.
- Drizzle the miso aioli over the top.
- Serve with remaining slaw alongside.
- Finish with a scattering of sliced scallion and sesame seeds.
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