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Steamed Bao with Carnitas and Chili Slaw

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Steamed Bao with Carnitas and Chili Slaw

Steamed Bao with Carnitas and Chili Slaw

Mexican flavors star in a Chinese classic, with slow-cooked pork and a spicy slaw inside steamed buns made from frozen biscuits, Chifa-style. MORE + LESS -

Servings: 32 servings
Carnitas Marinade Ingredients
INGREDIENT
WEIGHT
MEASURE
Orange juice
6 oz
3/4 cup
Lime juice
3 oz
6 Tbsp
Garlic, fresh, pureed
1 oz
1 Tbsp
Cumin, ground
2 tsp
Ancho chili powder
2 tsp
Kosher salt
0.40 oz
2 tsp
Pork shoulder, large diced
3 lb 12.00 oz
8 cups
Chili Slaw Ingredients
INGREDIENT
WEIGHT
MEASURE
Green cabbage, fresh, shredded
15 oz
6 cups
Red bell pepper, fresh, minced
2.25 oz
6 Tbsp
Shallots, minced
0.60 oz
1 1/2 Tbsp
Cilantro, fresh, minced
0.30 oz
1 1/2 tsp
Sambal Oelek chili paste
0.30 oz
3/4 tsp
Lemongrass, puree or minced fine
0.50 oz
1 1/2 tsp
Lime juice, fresh
0.75 oz
1 1/2 Tbsp
Reserved vinegar, liquid from pickled chilies
0.75 oz
1 1/2 Tbsp
Bao Ingredients
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ All-Purpose Flour (12610), for dusting
4.50 oz
1 cup
Prep
  1. Mix all marinade ingredients together; completely coat raw pork pieces. Cover and refrigerate for at least 2 hours or up to 24 hours.
  2. Pull frozen biscuit pucks from the freezer; place on parchment-lined sheet pans in a single layer.
  3. Wrap the pans with plastic wrap and place into a refrigerator to thaw (discard any unused, thawed biscuits after 24 hours).
Carnitas
  1. Place pork and marinade into a heavy pot; add enough water to cover the meat, about 8 cups.
  2. Bring liquid to a boil and reduce heat; simmer uncovered for 2 hours and check every 30 minutes to make sure there is still liquid left in the pan.
  3. Raise heat to medium-high; stir meat to break apart.
  4. Cook for an additional 30-45 minutes until all the liquid is evaporated and the meat starts to brown in the fat rendered from the pork during cooking.
  5. When the meat falls apart and is brown enough on the edges, remove from heat and let cool completely.
  6. Refrigerate cooked Carnitas until ready to fill the bao.
Chili Slaw
  1. Mix together all slaw ingredients in a medium size bowl.
  2. Refrigerate prepared for at least 2 hours to allow flavors to blend.
  3. Stir occasionally to evenly marinate the cabbage.
Assembly
  1. Flatten thawed biscuit dough evenly into a 3-inch circle on a board lightly dusted with flour.
  2. Deposit a #40 scoop (approx. 1 oz) of Carnitas onto the center of each dough piece.
  3. Add a #40 scoop (approx. 1 oz) of Chili Slaw on top.
  4. Crimp edges of the biscuit together to form a ball around the filling.
  5. Steam on parchment paper (or on a flattened muffin pan liner) in a steamer basket, smooth side up, for 20-22 minutes (or cover and refrigerate filled bao for up to 24 hours at <40°F).
  6. Serve bao warm with condiment of your choice.
  • Check out our recipe for Steamed Bao with Carnitas & Chili Slaw. A recipe featuring only the best products from General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 serving
Calories
290
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
4g
19%
Trans Fat
4g
Cholesterol
25mg
9%
Sodium
680mg
28%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
4%
Sugars
3g
Protein
13g
Vitamin A
2%
2%
Vitamin C
10%
10%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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