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Sichuan pork bao buns

Name: Sichuan pork bao buns
Cook time: 15 min
Yield: 2
Cuisine: Sichuan, China

with sesame and black bean dressed charred broccoli

Ready in around 15 mins

RECIPE FACT:

The Sichuan province is larger than Germany.

Nutritional Info:

Energy: 3298kj (788Kcal)
Protein: 34g
Carbohydrate: 83g
Fat: 38g
Contains: Gluten, Soy, Sesame

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Trim the ends off the broccolini then cut in half. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once the pan is hot add the broccolini. Leave to sit in the pan for 2 mins before turning so it can char a little. Turn and cook another 2 mins. Remove from the heat and pour over the sesame and black bean dressing. Roughly chop the coriander including the stalk which has lots of flavour. Set aside until ready to serve.
2. TO DRESS THE SLAW AND COOK THE PORK:

Place the Asian slaw into serving bowl with a drizzle of olive oil and season with salt and pepper and toss to combine. Heat a drizzle of oil in a non-stick pan over a medium-high heat. Once the pan is hot add the slow cooked pork and cook for 4-5 mins to crispen (don’t stir too much). Pour over the Szechuan BBQ sauce and remove from the heat.
3. TO COOK THE BAO BUNS:

Microwave option: Wrap the bao buns in a paper towel and place in the microwave. Cook for 1 min on high (750w). Stove top steamer option: Bring a pot half full of water with a steamer up to the boil over a medium-high heat. If you don’t have a steamer use a pot that holds a metal colander and can still be covered. Once the pot is up to the boil place the bao buns in the steamer or colander and steam covered for 4-5 mins. Carefully remove with tongs.
To serve:

Gently open the bao buns and spoon in some Asian slaw followed by some pork and BBQ sauce. Top with coriander and serve the black bean dressed broccolini on the side with remaining Asian slaw.