Pork Belly Bao Buns with Pickled Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pork Belly Bao Buns with Pickled Vegetables

YOUR SOLIN GENERATED RECIPE

Pork Belly Bao Buns with Pickled Vegetables

Tender pork loin medallions seared until golden and tucked into fluffy steamed bao buns with crunchy pickled carrots and crisp cucumbers.

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NUTRITION

437kcal
Protein
43.2g
Fat
10.8g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

1 whole Bao buns

6 oz Pork tenderloin

1 tbsp Coconut aminos

0.5 tsp Garlic powder

0.25 cup Rice vinegar

0.25 cup Water

0.5 cup Carrots

0.5 cup Cucumber

1 tsp Honey

0.25 tsp Sea salt

0.5 tsp Avocado oil

1 tbsp Fresh cilantro

1 tsp Sesame seeds

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PREPARATION

  • 1

    Whisk the rice vinegar, water, honey, and sea salt in a small bowl until the salt and honey are fully dissolved.

  • 2

    Add the shredded carrots and sliced cucumbers to the vinegar mixture and let them pickle in the refrigerator for at least 15 minutes.

  • 3

    Slice the pork tenderloin into thin strips to mimic the texture of pork belly and season evenly with garlic powder.

  • 4

    Heat the avocado oil in a large skillet over medium-high heat and sear the pork strips until they are caramelized and cooked through.

  • 5

    Pour the coconut aminos into the skillet and toss the pork continuously to coat each piece in a thick, savory glaze.

  • 6

    Steam the bao buns according to the package instructions until they are hot, soft, and pillowy.

  • 7

    Assemble the buns by stuffing each with the glazed pork strips, a generous portion of pickled vegetables, fresh cilantro, and a sprinkle of sesame seeds.

Pork Belly Bao Buns with Pickled Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pork Belly Bao Buns with Pickled Vegetables

YOUR SOLIN GENERATED RECIPE

Pork Belly Bao Buns with Pickled Vegetables

Tender pork loin medallions seared until golden and tucked into fluffy steamed bao buns with crunchy pickled carrots and crisp cucumbers.

NUTRITION

437kcal
Protein
43.2g
Fat
10.8g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

1 whole Bao buns

6 oz Pork tenderloin

1 tbsp Coconut aminos

0.5 tsp Garlic powder

0.25 cup Rice vinegar

0.25 cup Water

0.5 cup Carrots

0.5 cup Cucumber

1 tsp Honey

0.25 tsp Sea salt

0.5 tsp Avocado oil

1 tbsp Fresh cilantro

1 tsp Sesame seeds

PREPARATION

  • 1

    Whisk the rice vinegar, water, honey, and sea salt in a small bowl until the salt and honey are fully dissolved.

  • 2

    Add the shredded carrots and sliced cucumbers to the vinegar mixture and let them pickle in the refrigerator for at least 15 minutes.

  • 3

    Slice the pork tenderloin into thin strips to mimic the texture of pork belly and season evenly with garlic powder.

  • 4

    Heat the avocado oil in a large skillet over medium-high heat and sear the pork strips until they are caramelized and cooked through.

  • 5

    Pour the coconut aminos into the skillet and toss the pork continuously to coat each piece in a thick, savory glaze.

  • 6

    Steam the bao buns according to the package instructions until they are hot, soft, and pillowy.

  • 7

    Assemble the buns by stuffing each with the glazed pork strips, a generous portion of pickled vegetables, fresh cilantro, and a sprinkle of sesame seeds.