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 Smuckers 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 Smuckers 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 espanola 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 |
|
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 |
|
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. |
