#SaturdaySessions: Rou bing bao

Your weekend recipe

#SaturdaySessions: Rou bing bao
Toasty bites

Forget the ham and cheese sandwich. Over at Red Tail, Chef Meng has created a Kurobuta pork and provolone cheese treat sandwiched clasped between muffins cooked over brown butter till they turn crisp. Sounds good? You bet it does. 


Here's what you need
Serves 4

For the pickled cucumber relish

200g gherkins, diced 

250g shallots, finely diced and fried in butter

8g chili padi 

8g thai basil

30ml fish sauce

30ml rice vinegar 

For the rou bing mix

400g Kurobuta pork mince 

40g koo chye, chopped

7g ginger puree 

7g garlic puree 

30ml sesame oil 

30ml black vinegar

30ml rice wine 

15ml light soy sauce 

15g caster sugar 

15g corn starch 

Additional ingredients

10 regular-sized English muffins

10 slices of Provolone cheese 


How to make it

1. In a mixing bowl, combine all the ingredients required for the pickled cucuber relish. Leave it to marinate in the fridge for a few hours. Remove it from the fridge 30 minutes before you intend to serve this dish. 

2. Mix all the ingredients for the rou bing mix. 

3. Pan-fry the rou bing mix and leave it to cool.

4. Stuff each English muffin with the rou bing mix and a slice of Provolone cheese. In a frying pan, melt butter over medium heat till it turns a toasty brown. Proceed to press down the muffins over the butter till they turn crisp on the outside. 

5. Serve rou bing baos with a side of cucumber relish. 

Text: Denise Kok

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