Red Curry Milk Pork Bao

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Last Updated on January 9, 2021 by Chef Mireille

Red Curry Milk Pork Bao are a delicious way to celebrate Chinese New Year – Thai Style. They are great mini sandwiches that are delicious for any party! They are like sliders – Asian style!

2 bao sandwiches with red curry milk pork and garnished with purple cabbage

I am still in awe of all the delicious street food I tried when visiting Thailand several months ago. One of the most popular things is meat on a stick – milk pork, milk chicken, etc. Marinated in milk and grilled to perfection on a stick, the milk tenderizes the meat so well.

 I took inspiration from this popular Thai street food and using some of the red curry paste I brought back with me from Thailand, this Red Curry Milk Pork Bao definitely brought me back to Bangkok and Chiang Mai.

If you live near any decent Asian market, you can find the bao buns in the freezer. You then just steam them for 15 minutes. Fluffy and soft, they were the perfect vehicle for this tender and flavorful pork.

Let’s check the ingredients you will need to make these juicy and tender Red Curry Milk Pork Bao.

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Ingredients

  • boneless pork butt
  • milk
  • red curry paste
  • Thai basil leaves
  • oil
  • dark soy sauce
  • fish sauce
  • bao buns
Pork Bao LR Pork

Add a little pork inside the steamed bao buns with some red cabbage for crunch and texture. A perfect mid afternoon snack or have a few at a time for a complete meal.

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Pork Bao LR PIN

It’s a well balanced sandwich with the smoky flavors from the meat and the fresh crunch of the cabbage.

Pork Bao LR HERO
Red Curry Milk Pork Bao Sandwich
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Red Curry Milk Pork Bao

Prep Time8 hrs
Cook Time1 hr 15 mins
Total Time9 hrs 15 mins
Course: Pork, Sandwich
Cuisine: Thai
Servings: 4 people
Calories: 67kcal

Ingredients

  • 1 1/2 pounds boneless pork butt
  • 1 1/2 cups milk
  • 2 1/2 tablespoons red curry paste
  • 2 cups water
  • 12 Thai basil leaves or dried Thai Basil
  • oil
  • 2 teaspoons dark soy sauce
  • 1 teaspoon fish sauce
  • 8 bao buns

Instructions

  • Combine curry paste and milk. Mix until thoroughly combined. Add pork and marinate overnight in the refrigerator.
  • In a pot, heat enough oil to coat bottom of pot, approximately 3 tablespoons. Remove meat from marinade and sear the meat until it is browned on all sides. Reserve the marinade.
  • Add marinating liquid and 2 cups water. Bring to a boil. Reduce to a simmer and cook for 1 hour.
  • As soon as it is cool enough to handle, shred meat by hand or chop finely.
  • Add soy sauce and fish sauce. Stir to combine.
  • Steam bao buns, per package instructions. Add a little pork inside with some red cabbage for crunch and texture. A perfect mid afternoon snack or have a few at a time for a complete meal.

Notes

  • Nutritional Information does not include breakdown of bao buns
  • Use dried Thai Basil if you can’t source fresh Thai Basil
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Nutrition

Serving: 409g | Calories: 67kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 163mg | Potassium: 121mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1625IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg
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2 milk pork bao sandiwches on a plate with red cabbage

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

    • Chef Mireille

      that’s exactly how its sold in the supermarkets here – you can also use pork shoulder – anything that’s got a good bit of fat that can tolerate long cooking time without getting dry.

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