Spiced pork bao buns
Bao are little steamed buns, originally from China, which have now spread to many countries across Asia and beyond. The ones we are using here are ready-made soft ‘lotus leaf’ buns (usually just called ‘bao’ on the packet), which we warm, then split and fill with shredded spiced pork shoulder, cucumber, radish and coriander leaves.
NOTE: If you want to use the pork rind to make pork scratchings, slice it into short thin strips with a very sharp knife or scissors, then toss in ½ teaspoon of fine salt. Place in a roasting tin and cook for about 20 minutes at 180°C (350°F), Gas Mark 4, or until puffed up and very crisp. Cool before serving as a snack.
Ginger Pig One Pot by Tim Wilson and Rebecca Seal is published by Mitchell Beazley (£30)
MAY WE SUGGEST: More recipes from ‘Ginger Pig: One Pot‘ by Tim Wilson and Rebecca Seal to try now
