Name: Quick and easy cheat bao buns with pulled pork ribs
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 kg pork spare ribs; 500 g store-bought bread dough; 2 red onions finely sliced; 1/2 cup rice vinegar plus a little extra for brushing the dough; 2 tbsp maple syrup; 6 black peppercorns; 2 thyme sprigs; 1 baby cabbage finely shredded; 4 radishes finely sliced; 50 g roasted, salted peanuts roughly chopped; coriander washed, and leaves picked

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Ingredients (11)

1 kg	pork spare ribs
500 g	store-bought bread dough
2	red onions — finely sliced
1/2 cup	rice vinegar — plus a little extra for brushing the dough
2 tbsp	maple syrup
6	black peppercorns
2	thyme sprigs
1	baby cabbage — finely shredded
4	radishes — finely sliced
50 g	roasted, salted peanuts — roughly chopped
	coriander — washed, and leaves picked

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Method:

Preheat oven to 190°C and roast the ribs according to packet instructions, until nicely golden brown and slightly charred. Shred the meat then set aside. Discard the bones.

To make the red onion pickle, place the rice vinegar into a small saucepan and add the maple syrup, peppercorns and thyme. Bring to a simmer and cook for 5 minutes.

Place sliced red onions into a jar and pour over the hot vinegar. Allow to cool completely before using.

To make the cheat bao buns, roll out the store-bought dough thinly on a lightly floured surface. Using a round cookie cutter, 5cm in width, cut out rounds. Brush one side of the dough with a little rice vinegar, then fold lightly into a half-moon shape.

Place into a bamboo steamer lined with baking paper to prevent sticking and steam over a pot of simmering water for about 12 minutes or until risen and cooked through.

To assemble, place rib meat in bao buns then top with pickled onions and garnish with coriander.