Sweet and sour pork bao buns
Total time1 h Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Lactose-free and 6 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Method
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Soften the chopped onion in the olive oil for 5 minutes. Add the chopped garlic, pickled chillies and ginger, tomato paste, brown sugar, pepper and soy sauce.
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Add the pork tenderloin in chunks and 170 ml of water. Check that the liquid meets your pressure cooker’s minimum requirement; add more water if needed. Cook for 10 minutes at pressure and release pressure as directed by the manufacturer.
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Remove and shred the meat. Add the vinegar to the sauce and boil for 2 minutes. Mix the cornflour with the remaining 30 ml of cold water, stir in and cook until thickened. Return the meat and add the parsley.
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Steam the bao buns according to the packet, usually for 3–4 minutes. Fill with the pork and serve 2 buns per person.
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