TJ's Pork Belly Bao Buns with Crunchy Slaw
Trader Joe'sTJ's Pork Belly Bao Buns with Crunchy Slaw
Ingredients
For the Pork Belly and Buns
- 1 package Trader Joe's Fully Cooked Pork Belly
- 1 package Trader Joe's Teriyaki Mushroom Mini Bao Buns
For the Sriracha Mayo
- 1/4 cup mayonnaise
- 1 tablespoon Trader Joe's Sriracha Sauce, or to taste
For the Crunchy Slaw
- 1 package Trader Joe's Organic Coleslaw Mix
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/4 cup cilantro, chopped
- 2 green onions, sliced thin
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Remove the pork belly from its packaging and pat dry with paper towels. Slice the pork belly into 1/2-inch thick pieces. Arrange the pork belly on the prepared baking sheet.
⏱️ 5 min
- 3
Bake the pork belly for 10-12 minutes, or until crispy and heated through. While the pork belly is cooking, prepare the sriracha mayo and slaw.
⏱️ 12 min•🌡️ 400
- 4
In a small bowl, combine the mayonnaise and sriracha sauce. Mix well and set aside.
⏱️ 2 min
- 5
In a medium bowl, combine the Trader Joe's Organic Coleslaw Mix, rice vinegar, and sesame oil. Toss to coat. Stir in the chopped cilantro and sliced green onions.
⏱️ 5 min
- 6
Prepare the Trader Joe's Teriyaki Mushroom Mini Bao Buns according to package instructions (typically steaming or microwaving).
⏱️ 3 min
- 7
Once the pork belly is crispy and the bao buns are warm, assemble the bao. Open each bao bun, place a piece of crispy pork belly inside, top with a spoonful of crunchy slaw, and drizzle with sriracha mayo.
⏱️ 3 min
- 8
Serve immediately and enjoy your Trader Joe's Pork Belly Bao Buns!
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sTJ's Pork Belly Bao Buns with Crunchy Slaw
For the Pork Belly and Buns
- 1 package Trader Joe's Fully Cooked Pork Belly
- 1 package Trader Joe's Teriyaki Mushroom Mini Bao Buns
For the Sriracha Mayo
- 1/4 cup mayonnaise
- 1 tablespoon Trader Joe's Sriracha Sauce, or to taste
For the Crunchy Slaw
- 1 package Trader Joe's Organic Coleslaw Mix
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/4 cup cilantro, chopped
- 2 green onions, sliced thin
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Remove the pork belly from its packaging and pat dry with paper towels. Slice the pork belly into 1/2-inch thick pieces. Arrange the pork belly on the prepared baking sheet.
⏱️ 5 min - 3
Bake the pork belly for 10-12 minutes, or until crispy and heated through. While the pork belly is cooking, prepare the sriracha mayo and slaw.
⏱️ 12 min•🌡️ 400 - 4
In a small bowl, combine the mayonnaise and sriracha sauce. Mix well and set aside.
⏱️ 2 min - 5
In a medium bowl, combine the Trader Joe's Organic Coleslaw Mix, rice vinegar, and sesame oil. Toss to coat. Stir in the chopped cilantro and sliced green onions.
⏱️ 5 min - 6
Prepare the Trader Joe's Teriyaki Mushroom Mini Bao Buns according to package instructions (typically steaming or microwaving).
⏱️ 3 min - 7
Once the pork belly is crispy and the bao buns are warm, assemble the bao. Open each bao bun, place a piece of crispy pork belly inside, top with a spoonful of crunchy slaw, and drizzle with sriracha mayo.
⏱️ 3 min - 8
Serve immediately and enjoy your Trader Joe's Pork Belly Bao Buns!