TIME SAVING Pork Bao Buns| ATE (ah-teh)

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner while pork shoulder is more economical.

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: cajun seasoning

Homemade blends can reduce sodium and cost.

bao buns

🥗Healthier: whole wheat buns

💰Cheaper: pita bread

Whole wheat buns are healthier, while pita is often cheaper.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar freshness, while green onions are generally less costly.

Heat a pan over medium-high heat.

Dice the pork belly into one-inch cubes.

Finely dice the onion and mince the garlic.

Add oil to the hot pan and sauté the diced onion until translucent.

Add the diced pork belly to the pan and cook until it starts to whiten and firm up.

Once the pork is halfway cooked, add the minced garlic to the pan.

Add oyster sauce, hoisin sauce, soy sauce, and sugar to the pork mixture and stir well.

Let the mixture simmer to combine the flavors and thicken slightly.

Prepare a cornstarch slurry by mixing cornstarch with cold water until smooth.

Add the cornstarch slurry to the pork mixture and stir to thicken further.

Open the Pillsbury Grands biscuit dough and separate the biscuits.

Fill each biscuit with the pork filling and wrap it up, sealing the edges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens