• 500g Riverview Farm sliced pork roast, sliced
• 1 cup shredded cabbages (red and green)
• 1 punnet cherry tomatoes, sliced
• 1/2 cup coriander, chopped
• 1 head cos lettuce, sliced
• 1/2 cup corn
• 1 small cucumber, julienned
• 2 spring onions, sliced
• 1 tbsp toasted sesame seeds or chopped peanuts (optional)
• 1 tbsp mirin
• 1½ tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp sesame oil
• 1 tsp pickled ginger juice
• 1 garlic clove, minced
• 1 tips crisp chilli
• 1 tsp honey or maple syrup
• ½ tsp chili flakes or fresh chili, to taste
• 12 steamed bao buns (store-bought or homemade)
• Fresh coriander (cilantro) leaves
• Sliced cucumber or pickled vegetables, for garnish
- 1
In a small bowl, whisk together the dressing ingredients.
- 2
Add the cabbage, coriander, cos, corn, cucumber, and spring onions on top of the dressing.
- 3
Steam the bao buns according to package instructions (usually 3–5 minutes until soft and fluffy).
- 4
Open each bao bun gently and add a few slices of the pork. Top with a spoonful of Asian slaw, a few coriander leaves, and a slice or two of cucumber or pickled veggies.
- 5
Arrange on a platter and serve immediately. Serve with extra hoisin or sriracha mayo on the side for dipping.
