Pork & Marinated Cucumber Steam Buns with Purple Potatoes & Hoisin Ketchup

Pork & Marinated Cucumber Steam Buns

with Purple Potatoes & Hoisin Ketchup

Group Created with Sketch. 35 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 920 Cals/serving

For layers of Asian-style flavor, we’re filling these dynamic bao (or steam buns) with pork patties spiced with a bit of gochujang for savory heat, creamy black bean mayo, and crisp, marinated cucumber.

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ingredients
Pork & Marinated Cucumber Steam Buns with Purple Potatoes & Hoisin Ketchup
Title
  • 1⅛ lbs Ground Pork
  • 12 Steam Buns
  • 1¼ lbs Purple Potatoes
  • 2 Persian Cucumbers
  • 1 clove Garlic
  • ¼ cup Mayonnaise
  • 2 Tbsps Black Bean Sauce
  • 1 Tbsp Mirin
  • 1 Tbsp Sesame Oil
  • 3 Tbsps Ketchup
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Gochujang
  • ¼ cup Panko Breadcrumbs
tried-and-true
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step-by-step
instructions
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. On a paper towel-lined cutting board, cut the potatoes into 1-inch wedges. Place on a sheet pan. Drizzle with the sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients & marinate the cucumbers:
2 Prepare the remaining ingredients & marinate the cucumbers:

Meanwhile, peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Thinly slice the cucumbers into rounds. Place in a bowl; add the mirin; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the mayonnaise and black bean sauce. In a separate bowl, combine the hoisin sauce and ketchup

Form & cook the patties:
3 Form & cook the patties:

Meanwhile, in a large bowl, combine the pork, garlic paste, breadcrumbs, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Gently mix to combine. Form the mixture into twelve 1/4 inch-thick patties. Press the patties gently to flatten. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, add the patties. Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat. Cover with foil to keep warm.

* An instant-read thermometer should register 160°F.

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, or until puffy and softened. Carefully transfer to a work surface. Loosely cover with foil to keep warm between batches.

Assemble the steam buns & serve your dish:
5 Assemble the steam buns & serve your dish:

Gently open the steamed buns. Fill the steamed buns using the black bean mayo, cooked patties, and marinated cucumbers (discarding any liquid). Serve the steam buns with the roasted potatoes and hoisin ketchup on the side. Enjoy!

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. On a paper towel-lined cutting board, cut the potatoes into 1-inch wedges. Place on a sheet pan. Drizzle with the sesame oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & marinate the cucumbers:

Meanwhile, peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Thinly slice the cucumbers into rounds. Place in a bowl; add the mirin; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the mayonnaise and black bean sauce. In a separate bowl, combine the hoisin sauce and ketchup

Prepare the remaining ingredients & marinate the cucumbers:
Form & cook the patties:
3 Form & cook the patties:

Meanwhile, in a large bowl, combine the pork, garlic paste, breadcrumbs, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Gently mix to combine. Form the mixture into twelve 1/4 inch-thick patties. Press the patties gently to flatten. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, add the patties. Cook 3 to 4 minutes per side, or until browned and cooked through.* Turn off the heat. Cover with foil to keep warm.

* An instant-read thermometer should register 160°F.

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, or until puffy and softened. Carefully transfer to a work surface. Loosely cover with foil to keep warm between batches.

Steam the buns:
Assemble the steam buns & serve your dish:
5 Assemble the steam buns & serve your dish:

Gently open the steamed buns. Fill the steamed buns using the black bean mayo, cooked patties, and marinated cucumbers (discarding any liquid). Serve the steam buns with the roasted potatoes and hoisin ketchup on the side. Enjoy!