Char Siu Pork Bao Buns
with Bok Choy Salad
Cooking time
20 minutes
Servings
2/4
Calories
1030 /serving
These fluffy, pillowy steamed buns can be stuffed with just about anything, and they always taste delicious—though this version really knocks it out of the kitchen, so to speak. You’ll load your bao buns up with addictively sticky, sweet and salty char siu pork, flavoured with garlic, hoisin, soy sauce and so much more. For some crunch, add a bright salad of quick-pickled bok choy, carrots and scallions, to round out the Sichuan flavour experience perfectly.
We will send you:
- 285g Ground pork
- 100g Julienned carrots
- 15ml Minced garlic
- 200g Sliced bok choy
- 2 Scallions
- 30ml Soy sauce (low sodium)
- 15ml Rice vinegar
- 15ml Ketchup
- 45ml Hoisin sauce
- 6 Bao buns
- 12g Sichuan Flavours spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame seeds, Soy, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper
Parchment paper
Steam basket (or strainer)
Total Fat
44 g
Saturated Fat
9 g
Sodium
2400 mg
Total Carb
120 g
Sugars
29 g
Protein
44 g
Fibre
16 g
Preparation
Steam the bao buns
Fill a medium pot with a few inches of water. Line a steam basket (or strainer) with parchment paper; place it in the pot, making sure it doesn’t touch the water. Bring the water to a simmer on medium-high. Working in batches if necessary to avoid overlapping, place the bao buns in the steam basket. Cover the pot and let the buns steam, 8 to 10 minutes, until light and fluffy. Carefully remove the steam basket from the heat and set aside in a warm spot.
Start the pork
While the bao buns steam, in a large pan, heat a drizzle of oil on medium-high. Add the ground pork*; season with ½ the spice blend. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until browned and cooked through.
Make the salad
While the pork cooks, cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a large bowl combine the rice vinegar with 3 tbsp oil (double for 4 portions); season with the remaining spice blend. Add the bok choy, carrots and up to ½ the green tops of the scallions (to taste); toss well. Season with S&P to taste.
Finish the pork
To the pan of pork, add the white bottoms of the scallions, garlic, soy sauce, ketchup, hoisin and 1 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 minutes, until reduced and thickened; season with S&P to taste.
Plate your dish
Divide the steamed bao buns between your plates. Fill each bao bun with a spoonful each of the char siu pork and the bok choy salad. Garnish with as much of the remaining green tops of the scallions as you’d like. Serve any remaining bok choy salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
