Cheat meal
Went to a nearby supermarket to buy some vegetables. Found this slow-cooked honey BBQ pork belly bites (500 g) on sale. Then decided to have it with bao buns. It’s time to bring out the food processor with the shredded blade to shred my rainbow vegetables. Though beetroots aren’t on sale, I bought them as I craved them. Could have bought canned beetroot and then sliced it into thin slices, but there aren’t any in stock there.
Google: “Bao buns are a delicacy throughout many parts of Asia. Bao is traditionally a white dough stuffed with a filling of choice and steamed to perfection. These buns can range in size and filling based on the region. Typical fillings include a mix of tender pork, beef, chicken, and vegetables. You can now find bao buns throughout the world slightly altered to fit the culture of the location. The original bao bun was a fist-sized ball created using flour, yeast, sugar, baking powder, milk, and oil. The buns were pinched together on top and steamed to form a soft, sweet dough ball filled with meat.”
“Bao buns have a distinct taste and texture. The buns are soft, pillowy, and slightly sweet, complementing various fillings from savoury to sweet. The steamed dough has a tender, airy quality that pairs well with the rich and flavourful fillings.”
Today, no-hassle time and quick meals prepared that are simple yet taste comforting, healthy, and delicious. Let’s get creative with cheat meal cooking!!!
Ingredients
1 packet slow cooked honey BBQ pork belly bites (500 g)
6 bao buns
2 carrots
1 small beetroot
1/8 red cabbage
1/8 white cabbage
mayonnaise (OPT)
water, steam bao bun
Method
Bring out bao buns from freezer and food processor, fitted with shredded blade. Preheat oven 180 degrees C, fan forced. Remove all packaging and place pork in sauce onto lined foil oven baking tray. Ensure they are well coated in the sauce, cover with foil. Cook for 15 minutes. Remove foil and turn the bites over, continue to cook uncovered for further 15 minutes. Removed from the oven.
Meantime, wash all the vegetables, except beetroot. Shred the carrots, red cabbage and white cabbage first. Then transfer to a big metal bowls soaked with water. Place them in fridge. Now put on gloves, and bring out the ready peel beetroot from the packaging. Place into the food processor, shred it. Transfer to a line with paper towel plate. Place 2 sheets of paper towel on top. Gently press to remove excess water. Place in fridge.
Drain the water from shredded vegetables into a pot. Place the pot on medium heat. Bring the water to a boil. Transfer bao buns to a metal steamer rack, making sure not to overcrowd. Once the water is boiling, place the steamer rack onto the pot. Steam three bao buns at a time. Steam for about 6-8 minutes until softened, warmed up, and puffed up. Switch off hob. Transfer to plate. Cut the cucumbers to slices.
When the BBQ pork belly bites is done. Use a spoon to mixed well. Then try open the hot bao buns gently, place some shredded vegetables in followed by a few cooked pork belly bites with sauce. Plate up three bao buns on plate and followed by cucumbers. Enjoy!!!
Notes: Leftovers bao buns can be cooled to room temperature and refrigerated in an airtight container, where they will keep several days. To reheat, bring the buns to room temperature and steam them on a metal rack for 8–10 minutes, until thoroughly hot. You may want to add mayonnaise to your rain bow shredded coleslaw if you are only putting vegetables into bao buns.
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