Black Pepper Pork Bao

Taiwanese-style juicy, black pepper free range pork cooked with spring onions, shallots and Chinese cabbage in soft, fluffy buns

Ingredients

INGREDIENTS

Bao dough: wheat flour, water, sugar, coconut milk (coconut extract, citric acid), baking powder, yeast, salt  

Filling: British free-range pork (73.9%), tomato ketchup (tomato paste, sugar, spirit vinegar, maize starch, citric acid, potassium sorbate), black pepper (4.9%), butter (milk), potato starch, malt vinegar (from barley), molasses, spring onion (1.7%), onion, garlic, soy sauce (soybeans, wheat), oyster (mollusc) extract, corn starch, sesame oil, rapeseed oil, maltodextrin, salt, rye flour, acetic acid, Chinese rose wine, tamarind

Sprinkled with black sesame seeds

 

ALLERGENS

For all allergens, please see ingredients in bold. We do not operate in an allergen free kitchen so please be aware that traces of nuts and other allergens may be present.

 

Each tray contains: 6 Bao (serves 2)

Nutritional values

Typical Values
Per servingPer 100g
Energy
504 kcal 373 kcal
Fat
12 g 9 g
Of which saturated fat
4 g 3 g
Carbohydrates
71 g 53 g
of which sugars
7 g 5 g
Fibres
3 g 2 g
Protein
18 g 13 g
Salt
1 g 1 g
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