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<600 calories/serving

Pork Bao bun with pickled daikon and carrot and a light sriracha mayo

Savory pork, crunchy carrots and radish, creamy mayo, plus plenty of cilantro stuffed into a fluffy bun… all done just a little bit lighter.
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Prep Time: 30 minutes
Cook Time: 30 minutes
marinate: 8 hours
Course: Main Course
Servings: 4 (click to scale)

Ingredients

  • 1/4 oz fresh ginger minced
  • 1/4 oz fresh garlic cloves chopped
  • 1 Tbsp sriracha
  • 1/2 cup water
  • 10 oz boneless, skinless pork roast trimmed
  • 1/2 cup carrots julienne sliced
  • 1/2 cup daikon radish cut into matchsticks
  • 1/8 tsp kosher salt
  • 1 Tbsp granulated sugar
  • 1/4 cup white vinegar
  • 1/4 cup warm water
  • 1 Tbsp sriracha
  • 1/2 cup light mayonnaise
  • 8 each Bao bun dough 2 oz. each
  • 8 each fresh cilantro

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Instructions

  • To make pork – Mix together ginger, garlic, chili sauce, and water. Simmer ingredients for 15 minutes. Chill.
    Marinate pork in refrigerator overnight. Discard leftover marinade. Roast pork until an internal temperature of 155*F has been attained.
  • To make pickled veggies – While pork is marinating, toss daikon, and carrot with salt. Allow to sit for 3 minutes in a strainer, tossing occasionally to help rid excess water. Place carrots and daikon in a non-reactive container.
    Whisk together warm water and sugar until sugar has dissolved. Stir in vinegar. Pour pickling liquid over carrots and daikon and allow them to marinate over night.
  • To make sriracha mayo – Combine the mayo and sriracha in mixing bowl. Set aside.
  • Steam bao buns according to package directions for 5 minutes then fill each steamed bun with: sliced pork, pickled vegetables, and sriracha light mayo. Garnish each with a cilantro sprig.

Chef Tips

Recipe originally posted on Flik blog. 

Nutrition

Calories: 495kcal | Carbohydrates: 65g | Protein: 23g | Fat: 13g | Saturated Fat: 3g | Sodium: 530mg | Fiber: 2g
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