Hoisin-Miso Pork Bao Bun
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Hoisin-Miso Pork Bao Bun

with hot honey sesame potatoes and cabbage slaw

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

Ingredients

Serving amount

250 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)

3 unit(s)

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)5798 kJ
Energy (kcal)1386 kcal
Fat61 g
of which saturates11.2 g
Carbohydrate162.8 g
of which sugars33.1 g
Dietary Fiber6.9 g
Protein47.1 g
Cholesterol0 mg
Salt4.92 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

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 halfway through. TIP: Use two baking trays if necessary.

2

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.

3

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.

4

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. 

5

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.

6

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.