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Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Bombay BBQ Inspired Sauce
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Classic Demi-Glace Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Seasoning
Humbug Bao
PREP TIME: 30 mins
COOKING TIME: 30 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
10 Bao buns
10x 60g Pre-cooked pork belly slices
40g Kale
50g Brussel sprouts
30g Carrot
30g Cucumber
40g Essential Cuisine Asian Korean Style Base
30g Essential Cuisine Asian Miso Base
30ml White wine vinegar
20g Honey
10g Coriander
10g Spring onion
150ml Essential Cuisine Street Food Chef Korea Town Style Ketchup
Method...
1. Pre-heat oven to 180 degrees.
2. Roll the pre-pressed and cooked belly pork in the Asian Korean Style Base with the water and honey. Pan fry in a hot pan to crisp the skin and finish in a pre-heated oven for 6 minutes.
3. Heat the white wine vinegar and Asian Miso Base together. Whilst this is cooking out, slice down the cucumber and carrot into ribbons. Cool down the miso stock and mix with the carrots and cucumber. Do this just before serving.
4. Deep fry the Bao bun until crispy. In a separate fryer make the crispy Brussels and kale. Picking the leaves and deep frying for 1 minute or until crispy.
5. Build the Bao by loading it up with the sticky pork, miso slaw, crispy greens, chopped coriander & spring onions.
