Pork Bahn Mi Inspired Bao Buns
with Sesame Sweet Potato Wedges, Sambal Mayo Slaw and Pickled Carrot
These Pork Bahn Mi Inspired Bao Buns are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
5 grams
Black Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
1 unit(s)
Carrot
22 milliliter(s)
Rice Vinegar
30 grams
Sambal Paste
64 grams
Mayonnaise
(Contains: Egg, Mustard)
240 grams
British Pork Mince
15 grams
Ginger, Garlic & Lemongrass Puree
25 grams
Ketjap Manis
(Contains: Soya)
4 unit(s)
Bao Buns
(Contains: Cereals containing gluten)
120 grams
Coleslaw Mix
Not included in your delivery
¼ tsp
Salt
1 tsp
Sugar for the Pickle
50 milliliter(s)
Water for the Sauce
½ tbsp
Honey
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the black sesame seeds, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a medium bowl, mix together the rice vinegar, salt and sugar for the pickle (see pantry for both amounts). Toss the carrots in the pickling liquid. Set aside.
In a small bowl, stir together the sambal and mayo. Set aside.
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Add the ginger, garlic & lemongrass puree to the pork. Cook for 1 min.
Stir in the ketjap manis, water for the sauce and honey (see pantry for both amounts), then allow to simmer until sticky, 2-3 mins.
Taste and season with salt and pepper.
When the sweet potato has 5 mins remaining, place the bao buns (2 per person) on a plate, sprinkle with a little water and microwave, 800W: 1 min / 900W: 45 secs / 1000W: 30 secs.
If you don't have a microwave, place them onto a baking tray and bake on the middle shelf until warm and fluffy, 2-3 mins.
Pop the bao buns onto your plates and share one third of the the sambal mayo between them. Use half the pickled carrots to fill the bao, then stuff each with the sticky pork (reheat first if needed).
Add the coleslaw mix and remaining sambal mayo to the remaining pickled carrots. Toss together and season with salt and pepper if needed.
Serve your sticky pork bao buns with the sambal mayo slaw and sesame sweet potato wedges alongside.
Enjoy!
