Amazing Umami Pork Bao
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Amazing Umami Pork Bao

Amazing Umami Pork Bao

with hot honey sesame 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.

Tags:
Discovery
Optional Spice
Allergens:
Egg
Mustard
Soya
Wheat
Sesame
Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

240 grams

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

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Nutrition Values

Energy (kJ)5383 kJ
Energy (kcal)1287 kcal
Fat53.5 g
of which saturates9.9 g
Carbohydrate157.2 g
of which sugars33.1 g
Dietary Fiber6.9 g
Protein46.1 g
Cholesterol0 mg
Salt3.41 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

Grater
Baking Sheet with Baking Paper
Colander
Pot with Lid

Instructions

Roast the Potatoes
1
  • 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.

Prep the Veg
2
  • 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.
Make the Hot Honey
3
  • 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.
Fry the Pork
4
  • 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
Warm the Bao
5
  • 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.

Assemble and Serve
6
  • 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.