Pork & Marinated Cucumber Steam Buns

with Purple Potatoes & Hoisin Ketchup

35 MIN

4 Servings

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From the Test Kitchen

For layers of savory flavor, we’re filling these dynamic bao (or steam buns) with pork patties spiced with a bit of gochujang for heat, creamy black bean mayo, and crisp marinated cucumber. A vibrant side of roasted purple potatoes is perfectly complemented with a dipper made of ketchup mixed with hoisin (a sweet, soy-based sauce).
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Nutrition

PER SERVING
Calories

960 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Ground Pork
12 Steam Buns
1¼ lbs Purple Potatoes
2 Persian Cucumbers
¼ cup Mayonnaise
1 clove Garlic
2 Tbsps Black Bean Sauce
1 Tbsp Mirin (Salted Cooking Wine)
1 Tbsp Sesame Oil
3 Tbsps Ketchup
2 Tbsps Hoisin Sauce
1 Tbsp Gochujang
¼ cup Panko Breadcrumbs

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 1/2 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide 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, 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. Taste, then season with salt and pepper if desired. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise and black bean sauce. Taste, then season with salt and pepper if desired. In a separate bowl, combine the hoisin sauce and ketchup.

3 Form & cook the patties

While the cucumbers marinate, 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. Transfer to a plate. 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.* Transfer to a separate plate. 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. Cover with foil to keep warm between batches.

5 Assemble the steam buns & serve your dish

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