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Peppery Ground Pork Taiwanese-Style Buns

Daikon, Cucumber & Peanut Salad

Cooking time

40 minutes

Servings

4

Calories

990 /serving

Hold-in-your-hand sesame seed buns, filled with sweet-savoury pork, are a staple of the Taiwan street food scene—just ask for hujiao bing and get rewarded. You’ll recreate them using our pizza dough, stuffing them with browned ground pork flavoured with sweet soy, mirin and ponzu, and baking them to golden. The crisp crunch of a cucumber and daikon salad—with nibbly bits of toasted peanuts—finishes off this munch-worthy treat.

We will send you:

  • 510g Ground pork
  • 3 Scallions
  • 3 Cucumbers
  • 225g Daikon
  • 60ml Ponzu lime sauce
  • 60ml Sweet soy sauce
  • 50g Peanuts
  • 45ml Mirin
  • 9g White sesame seeds
  • 737g Pizza dough
  • 12.5g Sweet & Spicy Sesame spices (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Eggs, Peanuts, Sesame, Soy, Sulphites, Wheat

You will need:

Large pan
Peeler
Sheet pan
Oil
1 Egg
Basting brush
Parchment paper
Total Fat
40 g
Saturated Fat
8 g
Sodium
1970 mg
Total Carbs
114 g
Sugars
19 g
Protein
44 g
Fibres
11 g
Preparation
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Start the filling
Preheat the oven to 425°F. Set the pizza dough aside to come up to room temperature. In a large pan, heat a generous drizzle of oil on medium. Add the peanuts and toast, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a bowl. In the same pan, heat a drizzle of oil on medium-high. Add the ground pork*. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, until nicely browned and cooked through.
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Mise en place
While the pork cooks, small-dice the cucumbers. Peel and quarter the daikon lengthwise; thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a large bowl, start the salad by combining the cucumbers, daikon, ½ the green tops of the scallions, ½ the mirin, ½ the ponzu and a drizzle of oil.
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Finish the filling
To the pan of pork, add the white bottoms of the scallions; season with ½ the spice blend. Cook, stirring occasionally, 2 to 3 minutes, until softened. Add the sweet soy sauce, remaining mirin and remaining ponzu; cook, stirring frequently, 2 to 3 minutes, until combined. Stir in the remaining green tops of the scallions. Remove from the heat and set aside to cool slightly.
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Prepare the pork buns
Divide the pizza dough into 8 balls of equal size. On a lightly oiled work surface, roll or stretch each ball out into 5-inch rounds. Divide the filling between the rounds, leaving a 1-inch border free all around. Pull the edges of the dough up and over the filling and pinch to seal. Drizzle a lined sheet pan with oil. Flip the filled buns and place seam-sides down on the sheet pan.
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Bake the pork buns
In a small bowl, beat 1 egg until smooth. Using a basting brush, baste each bun with the beaten egg and top with ⅔ of the sesame seeds. Bake, 12 to 15 minutes, until the buns are golden brown.
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Finish & serve
To the bowl of cucumbers and daikon, add the toasted peanuts, remaining sesame seeds and remaining spice blend; toss to combine. Divide the pork buns and salad between your plates. Bon appétit!

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