280g Oumph! Pulled BBQ Chunks
8 bao buns
80g sriracha mayo
80g pickled carrots
80g pickled red cabbage or ready made kimchi
40g pickled cucumber
1 red chilli, chopped
Fresh coriander, to taste
6 tbsp black pepper sauce, to taste
4 tbsp peanuts, chopped
Vegetable cooking oil, for frying
100ml spirit vinegar 12% or rice vinegar
200ml granulated sugar
300g vegan mayo
Sriracha sauce, to taste
Now, fry the Oumph! Pulled BBQ Chunks in a little oil, add black pepper sauce and fry until it’s an almost dry consistency.
Steam the bao buns. Fill the buns with the pickled veg and Oumph!
Drizzle on the mayo and top with chopped chilli, peanuts and chopped coriander.
Cut the vegetables you’re pickling into even sized pieces. Mix the veg and pickling brine and pour over the rest of the brine until covered.
Leave for approx. 2-3 hours before serving. Keep any leftover pickled veg in a sealed jar in the fridge.
Mix the mayo and a little bit of the sriracha sauce at a time, and taste it until it’s as spicy as you like it.
Taste It &
Tell Us About It!