Spicy Pork Bao
with gochujang and pickled veg
Did you know that pickled foods increase your appetite? Their acidity stimulates the stomach and taste buds. Not that you'd need any encouragement to sink your teeth into this stunning street food dish.
Tags:
Extra spicy
Allergens:
Cereals containing gluten
•Wheat
•Egg
•Mustard
•Soya
•Peanut
•Sulphites
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)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
2 sachet(s)
Gochujang Paste
(Contains: Soya)
2 unit(s)
Cucumber
20 grams
Peanuts
(Contains: Peanut May be present: Nuts, Sesame, Cereals containing gluten)
240 grams
Irish Pork Mince
1 unit(s)
Onion
2 sachet(s)
Ketjap Manis
(Contains: Soya, Wheat)
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
2 sachet(s)
Thai Style Spice Mix
125 grams
Radish
600 grams
Potatoes
Not included in your delivery
1 to taste
Sugar
ÂĽ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4968 kJ
Energy (kcal)1187 kcal
Fat41 g
of which saturates8.3 g
Carbohydrate161.6 g
of which sugars35 g
Dietary Fiber5.2 g
Protein47 g
Cholesterol0 mg
Salt9.17 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 Tray
•Peeler
•Colander
•Baking Paper
Cooking Steps
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 then season with Thai spice, salt and pepper. Toss to coat then 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.
2
- Halve, peel and chop the onion into small pieces.
- Trim and thinly slice the radish.
- Trim the cucumber then halve lengthways. Bash each half with the bottom of a pot or pan. Thinly slice widthways.
- In a bowl, toss the smashed cucumber and radish with ÂĽ tsp salt (per 2P), apple cider vinegar and 1 tsp sugar (per 2P).
- Set aside, continuing to stir occasionally.
3
- Place a large pan over medium-high heat (no oil).
- Once the pan is hot, fry the pork mince and onion until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle.
- Use a spoon to break it up as it cooks. Season with salt and pepper.
- Remove from the heat and stir through the ketjap manis.
4
- Add the aioli and gochujang to a bowl.
- Mix until well combined.
- Roughly chop the peanuts.
5
- Place the bao buns (three at a time) on a plate.
- Microwave (covered) for 1 min. Keep covered until serving.
TIP: No microwave? Steam them instead! Place a 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.
6
- Fill each bao with a little mince and pickled veg.
- Top with gochujang aioli and chopped peanuts.
- Serve the remaining pickled veg and roast potatoes alongside.
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