Wholesome Humpday, October 14, 2020
Back by popular demand, house-made bao buns served with char sui style BBQ pork and select toppings. Comes with a side of coconut long grain rice & garlic-citrus broccoli.
- 2 char sui BBQ pork tenderloins
- 1 bag bao buns
- 1 container hoisin sauce
- 1 baggie each: pickled mustard seeds, chopped peanuts, cilantro
- small bag cucumber slices
- 1 pan rice
- 1 pan broccoli
- Preheat oven to 375. Shake excess marinate from tenderloins and place on an oiled pan. Roast in the oven for 30-40 minutes or until 145 degrees. If you prefer more caramelization you can broil for a couple minutes after roasting. Let rest 5 minutes then slice into 1/4 inch slices or however you prefer.
- Add 2 tablespoons of water to rice and recover, place covered pans of rice and brocolli in to oven for 20-25 minutes until 165 degrees. Alternatively rice can be microwaved fluffing with a fork every 60 seconds and brocolli can be sauteed in a medium high fry pan until desired degree of doneness.
- Wrap bao in a towel and microwave until just warm. Alternatively bao can be wrapped in foil and warmed in the iven for the last 5 minutes or so of cooking time.
- DIvide buns, 3 per person onto dinner plates. Fill buns with pork, cucumber and cilantro and garnish with peanuts, hoison sauce and mustard seed.
- Divide rice and brocolli onto dinner plates alongside the pinch buns.
Notes from Sara:
This is our third iteration of a bao pinch bun meal. It has been very popular and I can solidly say, my personal favorite. What really make this meal shine is the super fresh bao made by Chef Katie, each one is made by hand and freshly steamed with love. I can't get enough of the flavor combination of sweet, sour and umami all crammed into a fluffy cloud. Enjoy!