Char Siu Pork and Pineapple Bao Buns

By: Rose Soutter

1 Pork Tenderloin (apx 400 – 500gms)
12 Frozen Bao buns (frozen section of the supermarket or your Asian Grocer)
1 tin Pineapple slices
2 tbs Lee Kum Kee Char Siu Sauce
1.5 tbs crushed Chili
1tbs crushed Ginger
½ tbs crushed Garlic
½ tsp Sesame Oil
1tbs Light Soy Sauce
Sides and Garnishes - 1 cup Shredded cabbage mixed with 2tbs Kewpie mayonnaise, 1 Red or Green Chili (or both, why not), 1 Large handful of chopped Coriander, 1 Lime cut into wedges, ¼ cup crushed Peanuts, 4 Spring Onion finely sliced

Prepare your steamer by adding water to the base and turning the heat to high.
Preheat your Grill for the final cooking of the Pork
Dry the pineapple rings on a paper towel, and discard the juice.
Mix all the Sauce ingredients (Char Sui, Crushed chili, Garlic, Ginger, Sesame oil, and Soy sauce) in a bowl and set aside.
Cut the Pork in half and then in half lengthways to speed up the cooking time.
Brush one side of the Pork with the marinade.
In an oven-proof pan (one that can go under the grill) heat a tiny bit of oil. Once the oil is hot add the pork with the marinade side down. At this point turn the heat down as the sauce is prone to sizzle and splatter.
Cook the Pork for two minutes, brush the other side of the Pork with the marinade, and turn. Repeat this process once more on both sides.
Add the Bao buns to the steamer. Steam to manufacturer’s instructions (usually 8mins)
Place the pan under the grill, add the pineapple. Keep Basting and turning the Pork and the Pineapple until your Pork has lovely burnt edges and the Pineapple is nicely browned. Remove from heat and rest before slicing. Now is a good time to prepare the sides and garnishes.
To Assemble - Add some coleslaw, sliced pork, and two pieces of pineapple to a Bao bun. Top with chili, coriander, spring onions, and peanuts, drizzle with some freshly squeezed lime, and enjoy.