Ingredients
- 1 pork tenderloin (500-600g)
- 4 tbsp Lee Kum Kee Hoisin Sauce
- 2 tbsp crushed ginger
- 2 tbsp crushed garlic
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1/2 cup red cabbage, finely sliced
- 1/2 cup carrot, julienned
- 1 spring onion, finely sliced
- 1/2 a cucumber, finely sliced
- Bao buns
Method
- In a bowl, add the hoisin sauce, crushed ginger and garlic, soy sauce and sugar. Add the pork fillet and leave to marinate (over night is best).
- Pre-heat oven to 200°C Heat a non-stick pan before adding the pork tenderloin. Sear the pork on all sides, until lovely and caramalised (takes about 5 minutes). Transfer the pork to an oven safe dish and bake until cooked for 10-15 minutes. Pork is ready to eat when the internal temperature reaches 65°C.
- While the pork is cooking, steam your boa buns and prepare your salad.
- Take the pork out of the oven and allow to rest before slicing thinly. For extra flavour, place a teaspoon of hoisin sauce on each of the bao, before adding sliced pork and vegetables to taste. Enjoy!
Product used in recipe
- Lee Kum Kee - Hoi Sin Sauce Gluten Free
