makes
6
prep
10 minutes
cook
15 minutes
difficulty
Easy
makes
6
serves
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 6 small frozen plain bao buns or 4 large (or )
- ¼ cup char sui sauce
- ⅓ cup dark soy sauce
- 2 tbsp caster sugar
- 1 tbsp vegetable oil
- 300 g pork belly or neck finely, finely sliced
- Juice ½ a lemon
- 3 spring onion, julienned
- ½ telegraph cucumber, finely sliced
- Chilli sauce, to serve
- Chinese black vinegar, to serve
Marinating time: 1 hour
Instructions
1. Combine the char sui sauce, dark soy and caster sugar. Add the pork and marinate for 1 hour.
2. Steam the bao buns as per packet instructions and keep warm.
3. Heat a wok over a high heat and and half the oil. Stir fry the pork in batches, adding more oil if needed, until caramelised and sticky. Remove from the heat and add the lemon. Toss to coat.
4. To serve, tear open the buns and divide the pork mixture between them. Add spring onion and cucumber and gently press to close the sandwich. Serve with chilli sauce and black vinegar on the side.
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.
