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Restaurants›Z Sushi & Asian Food Restaurant›Bao (pork) Salad Recipe

Bao (pork) Salad Recipe

Name: Z Sushi & Asian Food Restaurants Bao (Pork) Salad Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb ground pork (or finely minced pork shoulder); 2 tbs soy sauce; 1 tbs oyster sauce; 1 tbs Shaoxing wine (or dry sherry); 1 tsp sesame oil; 1 tsp sugar; 1 tsp fresh ginger, minced; 1 tsp garlic, minced; 0.25 tsp white pepper; 1 tbs vegetable oil (for cooking); 8 each steamed bao buns (or small soft white rolls); 0.5 cup cucumber, julienned; 0.5 cup pickled carrots (quick pickle), julienned; 0.25 cup fresh cilantro leaves; 2 each scallions, thinly sliced (white + green); 1 tsp toasted sesame seeds; 5 cups mixed salad greens (baby lettuce, mizuna, or arugula mix); 1 cup shredded napa cabbage; 0.5 cup edamame, shelled and cooked; 0.25 cup thinly sliced radish; 0.25 cup fresh mint leaves, roughly torn; 3 tbs rice vinegar; 1.5 tbs light soy sauce; 1 tsp toasted sesame oil; 2 tbs neutral oil (canola or grapeseed); 1 tsp honey; 1 tsp grated fresh ginger; 1 tbs lime juice; 0.5 tsp chili flakes or Sriracha; 0.25 tsp salt

Inspired by Z Sushi & Asian Food Restaurant

Time40m

Serves4

Make Bao (pork) Salad Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork Bao Components

1 lb ground pork (or finely minced pork shoulder)

2 tbs Aged soy sauce

1 tbs oyster sauce

1 tbs Shaoxing wine (or dry sherry)

1 tsp Toasted sesame oil

1 tsp sugar

1 tsp fresh ginger, minced

1 tsp Garlic, minced

1/4 tsp White pepper

1 tbs vegetable oil (for cooking)

Bao Buns and Finish

8 each steamed bao buns (or small soft white rolls)

1/2 cup cucumber, julienned

1/2 cup pickled carrots (quick pickle), julienned

1/4 cup Fresh cilantro leaves

2 each scallions, thinly sliced (white + green)

1 tsp toasted sesame seeds

Salad Base

5 cups mixed salad greens (baby lettuce, mizuna, or arugula mix)

1 cup shredded napa cabbage

1/2 cup edamame, shelled and cooked

1/4 cup thinly sliced radish

1/4 cup fresh mint leaves, roughly torn

Dressing (Sesame-Soy Ginger)

3 tbs Rice vinegar

1 1/2 tbs light soy sauce

1 tsp toasted sesame oil

2 tbs neutral oil (canola or grapeseed)

1 tsp Honey

1 tsp grated fresh ginger

1 tbs ReaLime juice

1/2 tsp chili flakes or Sriracha

1/4 tsp Celtic sea salt

Method

Pork Bao Components

Prepare and cook pork filling

In a medium bowl combine ground pork, soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, minced ginger, minced garlic, and white pepper. Mix thoroughly to incorporate flavors and a slight sticky binding. Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When hot, add the pork mixture, breaking it up with a spatula. Cook 6–8 minutes until browned and cooked through, stirring occasionally to get small crumbles. Taste and adjust seasoning (add a pinch more salt or soy if desired). Remove from heat and keep warm.

Bao Buns and Finish

Warm bao buns and assemble small components

If using frozen bao, steam or warm according to package instructions until soft and pillowy (about 6–8 minutes). If using fresh rolls, warm in a steamer or short oven steam. Prepare cucumber and pickled carrots by julienning; slice scallions thinly and pick leaves of cilantro. Toast sesame seeds in a dry skillet over low heat for 1–2 minutes until fragrant. Keep components ready for assembly.

Assemble bao for serving

Carefully open each bao bun and spoon 2–3 tablespoons of the warm pork filling into each. Top with a small handful (about 1–2 tablespoons) of julienned cucumber, pickled carrot, a few cilantro leaves, and a sprinkle of scallions and toasted sesame seeds. Set assembled baos aside on a platter for serving alongside the salad.

Salad Base

Build the salad

In a large bowl combine mixed salad greens, shredded napa cabbage, cooked edamame, thinly sliced radish, shredded cucumber if desired, and torn mint leaves. Toss gently to distribute ingredients evenly.

Dressing (Sesame-Soy Ginger)

Make dressing

In a small jar or bowl whisk together rice vinegar, light soy sauce, toasted sesame oil, neutral oil, honey, grated fresh ginger, lime juice, chili flakes (or Sriracha), and salt until emulsified. Taste and adjust balance—add a little more honey if too sharp, or more vinegar/lime if you want brighter acidity.

Dress salad and plate

Pour about half the dressing over the salad and toss lightly to coat (reserve remainder to pass at table). Transfer dressed salad to a serving platter or individual plates. Place 2 assembled pork baos per person alongside or on top of the salad. Finish with extra cilantro, scallions, and a sprinkle of toasted sesame seeds. Serve immediately so baos remain soft and salad crisp.