Skip takeaway tonight, rustle up these bouncy Chinese-inspired steamed buns instead
Quicker than you can place a takeaway order, you can rustle up these Chinese-inspired steamed buns filled with spicy pork mince, crunchy cabbage and cucumber. Look for the bread-like bao in the freezer section of Asian grocers, supermarkets or online.
Ingredients
2 tbsp sesame oil
500g pork mince
¼ cup Asian chilli jam
2 tbsp lime juice
1 tsp grated ginger
12 store-bought bao (buns), steamed according to packet instructions
2 cups shredded wombok cabbage
4 spring onions, shredded
250g baby cucumbers, quartered lengthwise
black vinegar, to serve
purple shiso leaves, to serve
Method
Step 1
Heat the oil in a large wok over high heat. Add the pork, season and cook for 10-12 minutes, breaking up any lumps with a wooden spoon, until golden.
Step 2
Add the chilli jam, lime juice and ginger and cook for 2 minutes, or until caramelised.
Step 3
Divide the pork, cabbage, spring onion and cucumber between the bao, drizzle with black vinegar, garnish with shiso leaves and serve.
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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/chilli-pork-bao-with-cucumber-20250221-p5le68.html