Heat and Serve pulled pork from Niman Ranch makes these hearty, handheld appetizers a snap to assemble from start to finish. Quick-pickled cucumbers are easy to make and provide a tangy zip, while cilantro and jalapeño add a fresh and flavorful kick. Whatever kind of steam basket you choose to use–just be sure it’s lined with parchment paper.
Photos by Amy Robb
Banh Mi Bao with Pulled Pork
- 1 14-oz package of Niman Ranch Pulled Pork with Barbecue Sauce
- 3 tablespoons mayonnaise
- 3 tablespoons teriyaki sauce
- 1 teaspoon lime juice
- 1 English cucumber sliced thin
- 2 carrots sliced in ribbons with vegetable peeler
- 1 bunch fresh cilantro roughly chopped
- 1 jalapeño sliced thin
- ¼ cup champagne vinegar
- Easy boa bun recipe on bottom or 6 frozen boa buns
- Toasted sesame garnish optional
BAO BUN DOUGH
- 1 cup all-purpose flour
- ½ cup cornstarch
- 2 ½ tablespoons fine sugar
- ¼ teaspoon instant yeast
- ¾ teaspoon baking powder
- 2 tablespoons warm water
- 2 tablespoons vegetable oil
- Toasted sesame oil
- In a small bowl add champagne vinegar and add sliced cucumbers for a quick pickle.
- Prepare the bao buns if you are making your own (see below).
- In a large bowl, add mayonnaise, teriyaki sauce and lime juice. Whisk together until incorporated really well.
- Prepare the pulled pork as directed, then add the pork to the bowl with your creamy teriyaki sauce. Stir until everything is mixed together.
- Remove the cucumber slices from the vinegar and place on a paper towel until ready to use.
- If you are using store bought bao, now is the time to reheat.
- It’s time to assemble! Take warm bao; fill with pork, quick pickled cucumber, carrots, jalapeño and cilantro.
Bao Bun Dough
- Measure all of the dry ingredients into large mixing bowl. I used an electric stand mixer.
- Measure warm water and oil into measuring cup.
- Use a dough hook and mix on medium heat the liquid ingredients into the dry ingredients.
- Now that you have sticky dough, continue kneading for 10 minutes on medium speed until it becomes soft and smooth.
- Cover bowl with cling wrap and let sit for an hour and half.
- Once the dough is ready, punch down and knead for 5 minutes by hand. Then roll dough until it is about 1 cm in height
- Use toasted sesame oil and rub on dough with hand, use 3 inch cookie cutter and cut dough in rounds, fold in half and then roll one more time.
- Place buns on parchment paper and continue with these steps until you have used up all the dough. Let rise for 20 minutes.
- Steam the buns. You can use a steamer basket for this step, I used bamboo, but you can also poke holes in a disposable pie pan. Fill the saucepan 1/3 of the way up with water. Place steamer on top. Lay a layer of parchment paper so the buns do not stick. Steam buns for 12 minutes. Best used right away.