Miso Pork & Carrot Bao Buns

Pork

2 x Pork Loin Steak

1 ½ tbsp White Shiro Miso Paste

1 tbsp Maple Syrup

1 tbsp Tomato Sauce

1 tsp Chilli Flakes, optional

½ tsp Salt

Pinch Pepper

½ cup Bone Broth/Stock/Water (increase until steaks are

just covered)

Filling

6-8 Bao Buns

1 x 250g Packet Snackable Carrots

Coriander Leaves

Chilli Flakes, sprinkled

Sesame Seeds, sprinkled

Mayonnaise, drizzled

Lime Wedges

Quick Pickled Red Onion

¼ Red Onion, sliced

2 tbsp White Vinegar

d:

1. Place pork, miso paste, maple syrup, tomato sauce, chilli flakes, salt, pepper and broth in a pressure cooker or slow cooker. Pressure cook for 1½ hours or slow cook for at least 6 hours. Shred with two forks.
2. Combine red onion and vinegar in a bowl and set aside to pickle.
3. Steam bao buns above boiling water for 7 minutes until fluffy.
4. Place pulled pork, carrot and pickled red onion in steamed bao buns.
5. Serve topped with coriander leaves, chilli flakes, sesame seeds, mayonnaise and lime juice.