Umami richness in a bun!
Gently open the steamed buns. Fill the steamed buns with the cooked pork and sauce and as much of the sliced jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be.
Rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches, place the buns in the strainer; cover with the lid of the pot.
Fill a medium pot 1/2 of the way up with water; cover and heat to boiling on high.
Turn off the heat. Taste, then season with salt and pepper if desired.
Add the sauce; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened and the pork is cooked through.
In a bowl, whisk together the ingredients until sugar has dissolved.
Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 minutes, or until lightly browned.
Add the chopped ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
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