For this recipe we suggest you purchase readymade Bao buns that can be warmed and filled.
1 orange kumara, peeled & sliced
1 Purple Dawn kumara, peeled & sliced
1 tbsp liquid honey
1 lemon, juiced
1 tbsp light soy sauce
2 pork loin steaks (around 160 g)
½ tbsp Hoisin sauce
1.5 cm piece fresh ginger, grated
2 garlic cloves, crushed
pinch five spice powder
1 tbsp cooking oil
4 Bao Buns
½ small telegraph cucumber, sliced
½ c fresh coriander, roughly chopped
2 spring onions, sliced
½ red chilli, finely sliced (optional)
2 tbsp extra Hoisin sauce, thinned down with 1 tbsp water
Preheat oven to 200°C. Brush the kumara with honey, lemon juice and soy sauce. Bake in the oven on a non-stick tray or baking paper for 5 minutes. Keep the kumara slightly under cooked.
Mix together the hoisin sauce, ginger, garlic and five spice powder and spread over the pork steaks. Cook in a frypan with oil until cooked through.
To Serve – Heat the Bao buns according to manufacturer’s instructions. Slice the cooked pork, kumara, and salad ingredients to fit into the Bao buns. When the Bao buns are heated, fill with the pork, kumara, and salad ingredients. Drizzle over the extra Hoisin sauce.