FOOD: Asian pork mince bao buns

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It’s sometimes hard in a family or a flatting situation to find a meal the whole team will devour.  The recipe below is one that will be a guaranteed hit and will transcend age, gender and tastebuds!  These light and fluffy steamed Chinese bites of goodness are so simple to make, the most difficult thing will be getting to the supermarket to get the pork mince!  I now buy a few packs on special and throw them in the freezer.  I love making things from scratch, but there is no shame in buying frozen pre-made bao buns at the
supermarket. Enjoy these flavour-packed pillows of deliciousness!

PREP TIME – 10 MINS

COOK TIME – 15 MINS

SERVES – 5-6 PEOPLE

INGREDIENTS
4 tablespoons oil
3 large cloves garlic, finely chopped
1 medium onion, diced
500g pork mince
1 grated carrot
cauliflower, grated
4 tablespoons shao xing cooking wine or rice wine
2 teaspoons sesame oil
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce (or use kecip manis if you have it)
300ml good-quality chicken stock
1-2 tablespoons chilli flakes (optional)
1 teaspoon cornflour mixed to paste with a little water
bag fresh coleslaw (or make oneyourself)
3 tablespoons roughly-chopped coriander
2 spring onions, thinly sliced
12-15 frozen bao buns (I got mine in frozen section at Pak’nSave)
KP Mayonnaise (Japanese mayo)

METHOD

1.  Heat a frypan to a medium-high heat, add in the oil and fry the onion for 2-3 mins before adding in the garlic. Cook for 2-3 mins, stirring constantly so it doesn’t brown.

2.  Add in the carrot and cauliflower and cook for a further 5 mins until it has softened.
(I sometimes add about a tablespoon of soy sauce here to help add a little moisture to help it cook.)

3.  Add in the pork in small batches, not adding another handful until first batch is cooked. Ensure you use a wooden spoon to break up any clumps of meat.

4.  Once this is all in and cooked, add in the shao xing cooking wine and stir in until
it’s nearly all reduced.

5.  Next, pour in soy sauce, stock, sesame oil, hoisin sauce, oyster sauce and mix thoroughly.

6.  Taste to see if needs a little more soy sauce and add, if necessary.

7.  Stir through the cornflour mix so the liquid thickens slightly and let it simmer for          another few minutes. Remove from heat.

8.  Tip the coleslaw in a bowl and add in a little mayo or yoghurt as dressing. Mix
through the spring onions and coriander.

9.  Microwave four buns at a time for about 1 min 20 secs (or use a steamer and
follow directions on the back of the pack).

10.  You can make these up for the family by spreading a little Japanese mayonnaise
(KP) on each side of the bao bun, then add good spoonful of coleslaw and good
spoonful of mince to fill the bun. Alternatively, pop the mince and coleslaw in large
bowls on the table and the family can make them themselves.