12 frozen bao buns
1 cup (250ml) maple syrup
2 tsp smoked paprika
2 tbs lime juice
2 tsp sea salt
1 x Riverview Farm Roast Pork, thinly sliced
1 continental cucumber, thinly sliced
fresh coriander, to serve
4 spring onions, thinly sliced, to serve
2 tbs sesame seeds, toasted, to serve
Line a large steamer with baking paper and poke some holes through the bottom to allow steam through.
Place over a medium-low heat. Cover and steam for 10 minutes until fluffy and cooked. Keep warm.
Arrange frozen buns in steamer.
Meanwhile, to make the glaze place the maple syrup in a medium saucepan over medium-high heat and bring to a simmer.
Cook for 5-6 minutes until reduced by a third, taking care as syrup will bubble up quite a lot.
Remove from heat and whisk in lime juice, paprika and salt.
Pour into a small jug and set aside at room temperature to cool and thicken.
To assemble, use your fingers to open bao buns up. Divide cucumber between buns and top with sliced pork. Spoon over maple glaze and top with coriander, spring onion and sesame seeds. Arrange bao onto a large platter and serve.
Note: leftover maple glaze can be kept covered in the fridge for 2 weeks.