Char Siu pork baos, peanut

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READY IN: 30 MINS

INGREDIENTS‭:‬

Pork neck

Char siu sauce

Bao buns

Shallot and peanut mix

Carrot (use ½ of supplied)

Cucumber

Wombok (use ½ of supplied)

Coriander

Spring onion (use ⅓ of supplied)

 

PANTRY STAPLES‭:‬ Vinegar

YOU’LL NEED‭:‬ Saucepan, steamer with a lid, knife, chopping board, oven proof pan, or baking tray

ALLERGENS‭:‬ Onion, soy, wheat, gluten, honey, shellfish, nuts (peanut), sesame

These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.

 

METHOD:

1. Preheat oven to 200C fan forced.

2. Cook the char siu: Heat an oven proof pan.  Add the pork and the sauce, and place into the preheated oven. Cook for 20-30 minutes or until cooked through. Baste the pork with the sauce regularly. If the sauce reduces too fast add a little water during the cooking. Rest the pork for 5 minutes. Slice the pork into 1cm pieces, return to the pan and coat in the reduced sauce.

3. Steam the bao buns: Meanwhile, bring a medium saucepan of water to the boil. Put the buns in a steamer and place them over the boiling water. Steam, covered, for 5 minutes or until soft. Carefully separate the two halves. Alternatively the bao can be microwaved. Place the buns on a microwave safe plate and put a small mug of water next to the plate. Microwave on high for one minute or until warmed through. Be careful, they are hot!

4. Prepare the vegetables: Wash all the vegetables. Shred the wombok using either a knife or a mandolin. Thinly slice the coriander and the spring onions. Cut or grate the carrots and cucumbers into long matchstick-size pieces.

5. Make the wombok slaw: Combine the wombok, spring onions, coriander, carrots and cucumbers in a bowl. Add a touch of vinegar, if desired.

6. To serve: Divide the bao buns between serving plates. Fill the buns with the slaw, pork with its sauce and the  shallot and peanut mix.

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