Hoisin Pork & Jalapeño Steam Buns with Ponzu-Dressed Shishito Peppers

Hoisin Pork & Jalapeño Steam Buns

with Ponzu-Dressed Shishito Peppers

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 850 Cals/serving
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For layers of Asian-style flavor, we’re filling these dynamic bao (or steam buns) with pork spiced with a bit of fresh ginger and a umami-rich sauce of hoisin, sesame oil, and more.
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ingredients
Hoisin Pork & Jalapeño Steam Buns with Ponzu-Dressed Shishito Peppers
Title
  • 10 oz Ground Pork
  • 6 Steam Buns
  • 1 Piece Ginger
  • 1 Jalapeño Pepper
  • 3 oz Shishito Peppers
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 Tbsp Sugar
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Fill a medium pot 1/2 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop the  ginger to get 1 teaspoon (you may have extra). Cut off and discard the stem of the jalapeño pepper; thinly slice into rounds (for a milder dish, halve lengthwise, then remove the ribs and seeds). Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the tomato paste, hoisin sauce, sesame oil, sugar, and soy sauce until the sugar has dissolved.

Cook & dress the peppers
2 Cook & dress the peppers

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the shishito peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until charred and softened.Turn off the heat and carefully stir in the ponzu sauce. Transfer to a plate and cover with foil to keep warm. Rinse and wipe out the pan.

Cook the pork & sauce
3 Cook the pork & sauce

In the same pan, heat a  drizzle of olive oil on medium-high until hot. Add the chopped ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. 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 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. Turn off the heat. Taste, then season with salt and pepper if desired.

Steam the buns
4 Steam the buns

Meanwhile, 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. Steam 3 to 5 minutes per batch, or until puffy and softened. Carefully transfer to a work surface.

Finish & serve your dish
5 Finish & serve your dish

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. Serve the finished buns with the dressed peppers on the side. Enjoy!

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Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Fill a medium pot 1/2 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop the  ginger to get 1 teaspoon (you may have extra). Cut off and discard the stem of the jalapeño pepper; thinly slice into rounds (for a milder dish, halve lengthwise, then remove the ribs and seeds). Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the tomato paste, hoisin sauce, sesame oil, sugar, and soy sauce until the sugar has dissolved.

2 Cook & dress the peppers

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the shishito peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until charred and softened.Turn off the heat and carefully stir in the ponzu sauce. Transfer to a plate and cover with foil to keep warm. Rinse and wipe out the pan.

Cook & dress the peppers
Cook the pork & sauce
3 Cook the pork & sauce

In the same pan, heat a  drizzle of olive oil on medium-high until hot. Add the chopped ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. 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 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. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Steam the buns

Meanwhile, 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. Steam 3 to 5 minutes per batch, or until puffy and softened. Carefully transfer to a work surface.

Steam the buns
Finish & serve your dish
5 Finish & serve your dish

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. Serve the finished buns with the dressed peppers on the side. Enjoy!