Hoisin Pulled Pork Bao Buns with Quick Pickled Cucumber
We love our bao buns! Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as a dipping sauce. It is the perfect flavouring for the pork bao buns. Complemented by some quick pickled cucumber, crunchy carrot and creamy mayo, it's quick and delicious.
Number of servings
Ingredients
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8 Bao Buns
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250 Gram Pulled Pork
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1 Lebanese Cucumber
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1 Spring Onion
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2 Tbsp Rice Vinegar
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3 Tbsp Hoisin
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1 Carrot
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3 Tbsp Mayonnaise
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Frypan
1 Prepare Ingredients
Julienne carrot. Finely slice spring onion. Slice Lebanese cucumber into rounds and combine with rice vinegar and a pinch of salt.
2 Heat Pork
Add pulled pork and hoisin to a frypan and heat gently over low heat for 4-5 minutes until piping hot. Add a tablespoon of water if needed to loosen the mixture up.
3 Heat Bao Buns
Line a dinner plate with baking paper. Place bao buns on plate and cling wrap. Microwave for 1-2 minutes until heated through.
Tip! Absolutely, you can steam these, which is much more traditional.
4 You Plate It
Fill the buns with cucumber, pork, shredded carrot and a dollop of mayonnaise. Dig in!
About us
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