Sticky Pork Boa Buns

재료

2 tablespoons vegetable oil

500 grams pork mince

1 cup chilll jam

¼ cup redcurrant Jelly

2 tablespoons each red wine vinegar, brown sugar and dark soy sauce

1/2 1 teaspoon chilli flacks

3 cloves garlic, crushed

1-2 tablespoons sriracha hot sauce

sea salt

SLAW

1/4 cup kewpie mayo

1 tablespoon rice wine vinegar

1 teaspoon sesame oil

3 cups thinly sliced white cabbage

¼ cup chopped roasted peanuts

TO SERVE

12 bao buns, steamed and hot

extra peanuts, for sprinkling

방향

Heat the oil in a large frying pan and cook the mince over a high heat for 5 minutes, breaking it up with a spoon so there are no large lumps.

Combine all the remaining ingredients and add to the pork. Keeping the heat high, cook for about 8 minutes, stirring constantly, until all the liquid has evaporated and the pork is very dark and glossy. Season with salt.

SLAw: Stir the mayo, vinegar and sesame oil together in a medium bowl and season with salt. Add the cabbage and peanuts and toss to coat.

TO SERVE: Fill the buns with the slaw and mince then top with peanuts.