Hoisin-Miso Pork Bao Bun
with hot honey sesame potatoes and cabbage slaw
The quantities provided above are averages only.
Ingredients
250 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)
3 unit(s)
Potatoes
1 unit(s)
Cabbage
2 unit(s)
Scallion
6 unit(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
Cooking Steps
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 halfway through. TIP: Use two baking trays if necessary.
Halve the cabbage, cut out and discard the tough core, then thinly slice.
Mix the cabbage with half the aioli well in a bowl. Season to taste with salt and pepper.
Mix the remaining ailo and miso in a small bowl.
Trim and thinly slice the scallion.
Halve the chilli and discard the core and seeds. Finely chop.
Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
Place a large pot 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. TIP: Watch them closely—they can burn easily.
Return the pot to a medium-high heat. Add 2tbsp butter (double for 4p) and chilli (use less if you dont like the heat). Fry for 30 secs and remove from the heat. Add the honey and mix well. Cover the pot and set aside.
Place a pan over medium-high heat (no oil).
Once the pan is 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 another minute. Remove the pan from the heat and stir through the hoisin sauce.
Place the bao buns on a plate (3 at a time) and microwave covered for 1 minute. Keep covered until serving.
Tip: You can steam the bao buns as well. Place a large pot with 2cm of water covering the bottom over a high heat. Once boiling, place a colander lined with baking sheet on the pot. Place the bao (3 at a time) on the baking sheet, cover and steam for 3-4 mins.
Once roasted, toss the potato chunks in the hot honey and divide between plates. Fill the bao buns with a little slaw, hoisin pork and drizzle over the miso aioli. Serve alongside the potatoes with remaining slaw. Scatter the scallion and sesame seeds onto the potatoes and bao buns.
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