One of the things I love most about food is the different flavour combinations you can play with and create when using a wide variety of cuisines and ingredients. The possibilities are endless! In this recipe we are combining Mexican and Taiwanese flavours, using baos; those lovely fluffy buns that have become quite popular in the UK and US’s ‘street food scene’, as an alternative to tortillas, stuffed with slow-cooked pork packed with Mexican flavours.
For those who don’t want to slow cook for eight hours, using a pressure cooker makes the meat extremely tender and flavourful in just a fraction of the time. Pressure cookers are fairly straight-forward and the results are always great. Make sure to do your research before you use one of these for the first time as there are a few rules you need to know to avoid any accidents or disappointment. Here is an article from BBC Good Food that might help.
As for the baos, and to keep things simple, we are using store bought frozen baos. You can find these is most Asian supermarkets .
Prep Time | 20 minutes
Cooking Time | 40 minutes
Difficulty | Medium
Serves 5, makes 10 baos.
500g pork shoulder steaks
1 tsp. vegetable oil
approx. 1L chicken stock- or enough to cover pork steaks
Shop bought frozen hirata buns.
Mashed avocado with sea salt
Pickled red onion
- Soak the dried chillies in boiling water for 5 minutes or until they become soft.
- In a food processor, blitz together all the sauce ingredients, until you end up with a smooth sauce. Set aside.
- Pour 1 tsp. oil into the pressure cooker and place the pork steaks on top.
- Cover the meat with the sauce and the chicken stock about 10cm above the meat.
- Seal the pressure cooker and cook at high pressure for 40 minutes.
- Let the cooker cool down and release the pressure, open the lid, take the meat out and pull it apart, shredding with the tines of two forks. Combine the meat and the sauce together, cover and keep warm until ready to serve.
- Steam the baos as per the package instructions
Put a layer of the sliced radishes at the bottom of each bao, fill them with the pulled pork, pickled onions, avocado mash, chipotle cream and coriander.
Squeeze some lime juice over the top and enjoy!