Name: Steamed pork bao buns
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz pork tenderloin, sliced into 1/4-inch-thick medallions; 100 g frozen bao buns, about 33 g each; 3/4 medium carrot, julienned; 1.5 oz cucumber, julienned; 2 tbsp rice vinegar; 1/2 tsp sugar; 1/2 tsp salt; 4 olive oil cooking sprays; 1 tbsp hoisin sauce; 1/3 cup cilantro, torn; 2 cups water

Instructions

Prep 20 min · Cook 10 min

In a small bowl, whisk the rice vinegar, sugar, and half the salt until dissolved. Toss in the carrots and cucumbers. Let the vegetables sit to pickle while you prepare the rest of the dish.
Bring the water to a boil in a pot that fits your steamer basket. Line the steamer with parchment or cabbage leaves. Place the frozen buns inside, cover, and steam for 10 minutes until soft and puffed.
While the buns steam, pat the pork tenderloin dry and season with the rest of the salt. Coat a 12-inch skillet with cooking spray and set over medium-high heat. Add the pork in one layer and cook for 2 minutes, flip, and cook for 2 minutes more. Done when browned and opaque in the center, 145°F.
Remove the skillet from the heat. Add the hoisin sauce and 1 tablespoon of the pickling liquid from the vegetables. Toss the pork thoroughly to coat, ensuring some glaze remains in the pan.
Open the warm steamed buns. Divide the pork evenly between the buns and drizzle with any remaining glaze from the pan. Use tongs to lift the vegetables from the liquid, shake off excess, and tuck them into the buns. Top with cilantro.

Nutrition

Ingredients

Instructions

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