makes
5
prep
15 minutes
cook
10 minutes
difficulty
Mid
makes
5
serves
preparation
15
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 5 bao (steamed buns) (see Note)
- 300 g cooked pork belly, sliced
- 2 green onions, sliced
- ¼ cup fried shallots
Salsa
- 1 cucumber, diced
- 1 tbsp pickled daikon, diced
- 1 tbsp daikon, diced
- 1 tbsp red chilli, seeded, diced
- 1 tsp roughly chopped coriander
- 1 tsp pickled ginger vinegar
- 1-2 tbsp pickled ginger
- 1 tbsp hoisin sauce
- 2 tbsp kewpie mayonnaise
- 1 tsp Sriracha sauce
Instructions
- Bring a large saucepan of water to the boil. Reduce heat to a simmer.
- Place bao in a bamboo steamer. Set over the boiling water (see note). Cook, in batches, for 8–10 minutes, or until puffed.
- In a small bowl, gently combine cucumber, daikon, chilli, coriander, ginger vinegar, pickled ginger, hoisin sauce, Kewpie mayonnaise and Sriracha.
- Remove bao from steamer and place a few slices of pork and spring onion inside each. Top with salsa. Close bun and sprinkle over some deep-fried shallot.
Notes
• When using a bamboo steamer be sure the boiling water does not touch the buns during the steaming process.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
