Schnitty Pork Bao Buns with Sriracha Mayo

Prep time 15 minutes Cook time 15 minutes

Serves 8 people



  • 4 x 150g pork loin steaks
  • 1 ½ cups kewpie mayonnaise
  • 2 cups panko breadcrumbs
  • 4 red Asian shallots
  • Sunflower oil for shallow frying
  • 2 tbs sriracha
  • 10 baby cucumbers
  • 1 bunch coriander leaves
  • 8 frozen bao buns (found at Asian food stores), cooked to packet instructions


  1. 1.
    Place one pork steak between two pieces of baking paper, and use a mallet, or rolling pin to wack out to 1mm thickness. Cut into two schnitzels and set aside. Continue with remaining pork.
  2. 2.
    Place 1 cup of kewpie mayonnaise in one bowl. Place bread crumbs in a separate bowl. Coat pork completely in kewpie mayonnaise then press firmly into panko breadcrumbs to coat. Set aside on a lined baking tray and continue with remaining pork and crumb. Place in fridge or chiller.
  3. 3.
    Heat 2cm of oil in a large frying pan over medium high heat. Add shallots and cook for 1 minute or until golden and crispy. Remove shallots from pan and set aside on paper towel to drain.
  4. 4.
    Return oil to heat. Remove pork from fridge and place in pan. Cook, turning halfway, for 4 minutes or until cooked through.
  5. 5.
    Combine remaining ½ cup kewpie mayonnaise and sriracha together in a bowl.
  6. 6.
    Spoon mayo into bao buns, add a piece of pork, coriander and cucumber. Finish with crispy shallots and serve immediately.