Ingredients
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10 g Kung Pao Pasta Sauce
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2 pcs Toasted Bao
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200 g Smoked Bacon
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1 tbsp Lee kum Kee Char Siu Sauce
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1 tsp Smucker’s Orange Marmalade
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1 dash Tabasco® Chipotle
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1 tbsp Black Pepper, cracked
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50 g Onions, crispy
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30 g Pickled Mustasa
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3 g Red Radish
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15 g Peanuts, chopped
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1 Chilis, chopped
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1 pc Orange Ginger
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1 tbsp Smucker’s Orange Marmalade
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10 g Ginger, grated
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1, to taste Salt and Pepper
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2 g Red Chilis
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1 cup La Española Pure Olive Oil
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1 tbsp Lee Kum Kee Sesame Oil
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30 g Miniature Salad Greens
Directions
Steps
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1
Done
|
Marinate the smoked bacon with charsiu, chipotle and marmalade for about 3-4 hours. Sear the bacon in a pan and place in oven for 10 min. Set aside |
|
2
Done
|
Steam Cuapao buns and Sear in hot pan. Set Aside |
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3
Done
|
In a bowl, place all orange ginger dressing ingredients until mixed thoroughly. Place in chiller to cool down |
|
4
Done
|
To AssembleSlice the cuapao buns in half. |
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5
Done
|
Insert sliced charsiu bacon inside |
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6
Done
|
Toss miniature salad greens in a bowl and add dressing |
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7
Done
|
Place on top of pork slices |
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8
Done
|
Garnish with crisp onions, pickled mustasa, radish slices and toasted peanuts. |
