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A famous East Asian street food, steam buns (or “bao”) are delectably fluffy, sweet buns, traditionally steamed in a bamboo basket and wrapped around a rich center. Tonight, we’re adapting them for the stovetop and filling them with roasted pork, marinated cucumber and mayonnaise seasoned with black garlic—or garlic heated for weeks, resulting in deep color and complex, caramelized flavor. On the side, our ten-minute take on kimchi balances the buns with a kick of Korean spice. (Best of all: you’ll have enough for leftovers!)

Ethan Mick

with Black Garlic Mayonnaise & Spicy Cabbage Slaw

Roasted Pork Steam Buns

Pork Roast

Chinese Steam Buns

Scallion

Persian Cucumber

Napa Cabbage

Mayonnaise

Rice Vinegar

Gochugaru

Black Garlic

1-Inch Piece Ginger

Sesame Oil

Ingredients

Preheat the oven to 450°F. Pat the **pork** dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 8 to 10 minutes, or until browned on all sides. Transfer to a foil-lined sheet pan. Roast 18 to 20 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven and transfer to a cutting board; let rest for at least 5 minutes.

Sear & roast the pork:

While the pork sears, wash and dry the fresh produce. Heat a medium pot of water to boiling on high. Core and medium dice the cabbage. Cut off and discard the root end of the scallion; [thinly slice](#) on an angle, separating the white bottom and green top. Peel and mince the black garlic. [Peel and mince the ginger.](#) Thinly slice the cucumber into rounds and place in a bowl with **half the ginger** and **half the vinegar**; stir in a drizzle of olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes; [season with salt and pepper to taste.](#)

Prepare the ingredients & marinate the cucumber:

While the cucumber marinates, in a large bowl, combine the **cabbage**, **white bottom of the scallion**, **sesame oil**, **remaining ginger**, **remaining vinegar** and **as much of the gochugaru as you’d like**,  depending on how spicy you’d like the dish to be. Season with salt and pepper. Drizzle with olive oil and stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes; season with salt and pepper to taste.

Make the slaw:

While the slaw marinates, in a bowl, combine the **mayonnaise** and **black garlic**; season with salt and pepper to taste.

Make the black garlic mayonnaise:

Once the pork has roasted for about 15 minutes, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches, place the **buns** in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes, or until softened and puffy. Carefully transfer the steamed buns to a clean, dry work surface.

Steam the buns:

Find the lines of the muscle (or grain) of the **rested pork**; thinly slice against the grain. Gently open each **steamed bun** and spread with a thin layer of the **black garlic mayonnaise**. Divide the sliced pork  and some of the **marinated cucumber** between the buns. Garnish with the **green top of the scallion**. Divide **⅔ of the finished buns and slaw** between 2 dishes (you will have extra buns and slaw). Serve with any **remaining marinated cucumber** on the side. Enjoy!