PORK FILLET BAO
Steamed buns are a family favourite and easy to cook, simply use a bamboo steamer to steam the buns. The quick pickle can be made a day or two ahead. The recipe is also adaptable; use the same mix to pickle red onions, thin matchsticks of carrot, or sliced radishes. While slow-roasted pork belly is more often used for the bao, pork fillet is perfect for tender and quick cooking.
Method
Cooking the pork:
In a bowl, combine all the ingredients with the pork.
Marinate in the fridge overnight or for a minimum of four hours if you can. When ready to cook, remove the pork from the marinade (but reserve the marinade).
Heat a little oil in a frypan and fry the pork for 12-15 mins, turning evenly.
Remove from the pan to rest for 10 mins, add the marinade to the pan along with ¼ cup water and 1 tablespoon hoisin sauce, bring to the boil, then simmer until thickened.
To make the pickle:
Cut the cucumber in half lengthwise and remove the seeds. Cut into thin slices and
put into a bowl.
Put the vinegar, sugar and salt in small saucepan and bring to the boil. Pour over the cucumber and set aside for 30 mins, stirring occasionally.
To serve:
Steam the buns according to packet instructions.
In each bun, add sliced pork with a little sauce, some herbs, pickle, spring onions, peanuts and chilli.
Ingredients
For the pork:
½ onion, finely grated
2 cloves garlic, finely grated
3cm piece ginger, finely grated
3 tablespoons hoisin sauce plus
1 tablespoon for finishing sauce
3 tablespoons shaoxing wine
2 tablespoons rice vinegar
400g pork fillet, silverskin removed
oil for frying
Quick pickle:
½ cucumber
¼ cup rice wine vinegar
2 tablespoons sugar
½ teaspoon salt
To serve:
Bao buns
Herbs such as coriander, Vietnamese mint and basil
Spring onions, sliced
Roasted peanuts, chopped
Chilli, chopped
