Hoisin Pork Bao with Sesame Zucchini

Hoisin Pork Bao

with Sesame Zucchini

30 MIN
2 Servings
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From the Test Kitchen

For layers of flavor, we’re filling these dynamic bao––or steam buns––with pork spiced with a bit of fresh ginger and a rich sauce of hoisin (a sweet, fragrant sauce beloved in Cantonese cuisine), sesame oil, and more.
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  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
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fresh
ingredients
Hoisin Pork Bao with Sesame Zucchini
Title
  • 10 oz Ground Pork
  • 6 Steam Buns
  • 1 Jalapeño Pepper
  • 1 Zucchini
  • 1 Piece Ginger
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Ketchup
time-saving
tips & techniques
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. Cut the zucchini into 1/2-inch-thick rounds. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Cut off and discard the stem of the pepper; thinly slice into rounds (for a milder dish, halve lengthwise, then remove the ribs and seeds). Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the hoisin sauce, ketchup, soy sauce, and half the sesame oil.

Cook & dress the zucchini
2 Cook & dress the zucchini

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until browned and softened. Transfer to a bowl; add the sesame seeds and remaining sesame oil. Season with salt and pepper; toss to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. 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

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.

Assemble the bao & serve your dish
5 Assemble the bao & serve your dish

Gently open the steamed buns. Fill the steamed buns with the cooked pork and sauce and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Serve the finished bao with the dressed zucchini on the side. Enjoy!

Tips from Home Chefs

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. Cut the zucchini into 1/2-inch-thick rounds. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Cut off and discard the stem of the pepper; thinly slice into rounds (for a milder dish, halve lengthwise, then remove the ribs and seeds). Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the hoisin sauce, ketchup, soy sauce, and half the sesame oil.

2 Cook & dress the zucchini

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until browned and softened. Transfer to a bowl; add the sesame seeds and remaining sesame oil. Season with salt and pepper; toss to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook & dress the zucchini
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

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
Assemble the bao & serve your dish
5 Assemble the bao & serve your dish

Gently open the steamed buns. Fill the steamed buns with the cooked pork and sauce and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Serve the finished bao with the dressed zucchini on the side. Enjoy!

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