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
Sweet Potato
5
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
1
Carrot
22
Rice Vinegar
30
Sambal Paste
64
Mayonnaise
(Contains Egg, Mustard)
240
British Pork Mince
15
Ginger, Garlic & Lemongrass Puree
25
Ketjap Manis
(Contains Soya)
4
Bao Buns
(Contains Cereals containing gluten)
120
Coleslaw Mix
Not included in your delivery
¼
Salt
1
Sugar for the Pickle
50
Water for the Sauce
½
Honey
Nutritional information
Utensils
Instructions
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 on a plate and microwave, 750W: 1 min 30 secs, 900W: 1 min.
If you don't have a microwave, place the bao buns 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!
