RECIPE

Gua Bao Buns

Name: Gua Bao Buns
Cook time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 3 tbsp. White Wine Vinegar; 1 tsp. Sugar; ½ tsp. Salt; 80 g Wombok Cabbage, finely shredded; 80 g Red Cabbage, finely shredded; 500 g Roasted Pork Loin or Belly, with crackling; 12 Gua Bao Buns; 2 medium Carrots, peeled and shredded; ½ cup of unsalted Peanuts, toasted and crushed, to serve; 12 packets MasterFoods™ Professional Mild Sweet Thai Chilli Sauce Squeeze-On, to serve; Fresh Coriander, to serve

TIME

10 min

INGREDIENTS

11 items

MAKES

12 servings

Boldly flavoured hand-held bao buns filled with crunchy salad and succulent pork with crispy crackling, these are perfect for functions and snack portions.

3 tbsp. White Wine Vinegar
1 tsp. Sugar
½ tsp. Salt
80 g Wombok Cabbage, finely shredded
80 g Red Cabbage, finely shredded
500 g Roasted Pork Loin or Belly, with crackling
12 Gua Bao Buns
2 medium Carrots, peeled and shredded
½ cup of unsalted Peanuts, toasted and crushed, to serve
12 packets MasterFoods™ Professional Mild Sweet Thai Chilli Sauce Squeeze-On, to serve
Fresh Coriander, to serve

1
First, make the pickled cabbage by mixing the vinegar, sugar and salt until dissolved and pouring over the cabbage. Give everything a good mix and set aside. When ready to assemble, drain the liquid and pat cabbage try with paper towel.
2
Preheat an oven 180°C. To refresh the crackling from the pork, cook for 5 minutes until it crisps and bubbles. Remove and break, cut into 3 cm pieces.
3
Steam the buns as per manufacturer’s instructions and thinly slice the pork.
4
To assemble, layer some carrot, pickled cabbage, then pork into the buns. Sprinkle over with peanuts and squeeze the sweet Thai chilli sauce over, finishing with some fresh coriander.

1
Also great with MasterFoods™ Professional Soy Sauce or MasterFoods™ Professional Chilli & Lime Dressing.
2
Add lime wedges, cucumber and spring onions for more texture.
3
Replace the pork with stir fried tofu for a vegetarian friendly option.
4
For something different, the pork can be replaced with poached shredded chicken or seared beef.