Hoisin Pork Bao
with roast root veg and salad
Umami imbued hoisin pork fills fluffy bao buns in this exciting offering. A classic side like honey roasted veg gets an Eastern twist with the addition of toasted sesame seeds.
Allergens:
Cereals containing gluten
•Wheat
•Sesame
•Soya
•Egg
•Mustard
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
6 unit(s)
Bao Buns
(Contains: Cereals containing gluten, Wheat)
240 grams
Irish Pork Mince
120 grams
Salad Leaves
2 unit(s)
Carrot
2 sachet(s)
Hoisin Sauce
(Contains: Wheat, Sesame, Soya)
10 grams
Sesame Seeds
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
2 sachet(s)
Honey
1 unit(s)
Onion
2 sachet(s)
Thai Style Spice Mix
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
2 unit(s)
Parsnip
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4475 kJ
Energy (kcal)1069 kcal
Fat36 g
of which saturates7.3 g
Carbohydrate147.3 g
of which sugars45.2 g
Dietary Fiber11.4 g
Protein40 g
Cholesterol0 mg
Salt2.86 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the carrot and parsnip then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Pop the carrots and parsnip 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 tender, 20-25 mins. Turn the tray halfway through.
2
- Place a pan over medium heat (no oil).
- Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins.
- Remove from the pan and set aside.
- Halve, peel and chop the onion into small pieces.
3
- Return the pan to medium-high heat (no oil).
- Once hot, fry the mince and onion for 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. Pork is cooked when no longer pink in the middle.
- Add the lemongrass paste and Thai spice and fry for 1 min more.
- Remove from the heat and stir through the hoisin sauce. Season to taste with salt and pepper.
4
- Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Just before serving toss the salad with half the aioli. Season to taste with salt and pepper.
- Once roasted, toss the roast veg with honey and sesame seeds.
5
- Place the bao (three at a time) on a plate.
- Microwave (covered) for 1 min. Keep covered until serving.
TIP: No microwave? Place a large pot with 2cm of water over high heat.
Once the water is boiling, place a colander lined with baking sheet on the pot. Place the bao (three at a time) on the baking sheet, cover and steam for 3-4 mins.
6
- Fill the bao buns with the hoisin pork and some dressed salad.
- Arrange the roasted honey sesame veg alongside with any remaining aioli.
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