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Easy prep
20 minutes

Char Siu Ground Pork Bao Buns

with Bok Choy Salad

Cooking time

20 minutes

Servings

2/4

Calories

970 /serving

These fluffy, pillowy Chinese-style steamed buns can be stuffed with just about anything, and they always taste delicious—though this version really knocks it out of the kitchen, so to speak. You’ll load your bao with addictively sticky, sweet and salty char siu pork, flavoured with garlic, hoisin, soy sauce and more Asian BBQ flavours. For some crunch, add a bright rice vinegar dressed salad of bok choy, carrots and scallions, to round out the Cantonese flavour experience.

We will send you:

  • 285g Ground pork
  • 100g Julienned carrots
  • 15ml Minced garlic
  • 200g Sliced bok choy
  • 2 Scallions
  • 30ml Soy sauce (low sodium)
  • 15ml Rice vinegar
  • 15ml Ketchup
  • 45ml Hoisin sauce
  • 6 Bao buns
  • 12g Cantonese Flavours spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Sesame, Soy, Wheat

You will need:

Medium pot
Large pan
Oil
Salt & pepper
Parchment paper
Steam basket (or strainer)
Total Fat
38 g
Saturated Fat
9 g
Sodium
2400 mg
Total Carbs
120 g
Sugars
29 g
Protein
44 g
Fibres
16 g
Preparation
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Steam the bao buns
Fill a medium pot with a few inches of water. Line a steam basket (or strainer) with parchment paper and place in the pot, making sure it doesn’t touch the water. Bring the water to a simmer over medium-high heat. Working in batches if necessary to avoid overlapping, place the bao buns in the steam basket. Cover and let the buns steam, 8 to 10 minutes, until light and fluffy. Carefully remove the steam basket from the heat and set the buns aside in a warm spot.
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Start the pork
While the bao buns steam, in a large pan, heat a drizzle of oil on medium-high. Add the ground pork*; season with ½ the spice blend. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until browned and cooked through.
a picture
Make the salad
While the pork cooks, cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a large bowl, combine the rice vinegar with 3 tbsp oil (double for 4 portions); season with the remaining spice blend. Add the bok choy, carrots and up to ½ the green tops of the scallions (to taste); toss well. Season with S&P to taste.
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Finish the pork
To the pan of pork, add the white bottoms of the scallions, garlic, soy sauce, ketchup, hoisin and 1 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 minutes, until reduced and thickened; season with S&P to taste.
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Plate your dish
Divide the steamed bao buns between your plates. Fill each bao bun with a spoonful each of the char siu pork and the bok choy salad. Garnish with as many remaining green tops of the scallions as you’d like. Serve the remaining bok choy salad on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.