NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

2 whole Bao buns

1 tbsp Tamari

1 tsp Honey

1 tsp Sesame oil

1 tsp Rice vinegar

0.5 cup Cucumber

0.25 cup Carrots

1 tsp Sriracha

0.25 cup Scallions

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Slice the pork tenderloin into very thin strips to mimic the texture of traditional belly and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the tamari, honey, and rice vinegar to create a savory glaze.

• 3

  Heat the sesame oil in a large skillet over medium-high heat and sear the pork strips until golden brown and fully cooked.

• 4

  Pour the tamari mixture into the skillet and toss with the pork for 1 minute until the sauce reduces into a thick, glossy glaze.

• 5

  Steam the bao buns in a steamer basket over boiling water for 3 to 5 minutes until they are soft and pillowy.

• 6

  Thinly slice the cucumber and julienne the carrots into matchsticks, then toss them with a tiny splash of rice vinegar.

• 7

  Assemble the buns by filling each with the glazed pork, pickled vegetables, fresh scallions, and a drizzle of sriracha.