Crispy coconut pork bao buns with garlic greens & sweet chilli mayo

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings people

Appliance/Function:

Whisk 1 egg in a small bowl. Put 1 tbsp flour in a shallow dish. Combine ¼ cup panko breadcrumbs, ¼ cup desiccated coconut and 1 tsp Chinese five spice in a separate shallow dish and season with salt and pepper. Trim any fat and slice 500 g pork stir-fry into strips. Dust the pork in the flour, shake off the excess, and then dip in the egg and coat in the breadcrumb mixture.

Heat 1 tbsp olive oil in a frypan on high heat. Cook the pork for 2-3 minutes each side until golden and cooked through. Season with salt.
Tip: Drain on a wire rack over a paper towel - this will keep the crumb crisp.

While the pork is cooking, trim 1 head Asian greens and halve them widthwise and then lengthways. Trim 1 cup frozen green beans. Peel and mince 2 cloves garlic. Heat 1 tbsp olive oil in a frypan over high heat. Stir-fry the Asian greens and beans for 2 minutes or until they start to soften. Add the garlic and cook for 30 seconds or until fragrant. Add 2 tbsp water, 2 tsp soy sauce and 1 tsp honey and stir-fry for 2-3 minutes, until vegetables are tender. Taste, then season with salt.

Meanwhile, remove 6 bao buns from the packet and cook according to packet directions. Combine 2 tbsp sweet chilli sauce and 2 tbsp kewpie mayo in a small bowl. Once bao buns are ready, split them and spread with the sweet chilli mayo.

Thinly slice 1 spring onion at an angle. Pick 1 bunch coriander leaves, discarding the stems.

Fill the bao buns with the pork, some garlic greens, spring onion and coriander leaves. Divide the bao buns between plates with the remaining garlic greens on the side.