Bao Bun Sandwich With Lay's® Inside
Slow-baked Asian-style pork ribs are shredded and stuffed into fluffy bao buns with crunchy vegetables and potato chips for a flavorful, texture-rich sandwich.
Original recipe (1×) yields 4 servings
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LAY'S® Classic Potato Chips1 bag1 bag
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Milk1 cup1 cup
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Egg11
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Honey3 tsp3 tsp
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Dried yeast0.25 oz7g
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Flour2 cup2 cup
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Cornstarch1 cup1 cup
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Salt1 tbsp1 tbsp
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Soft butter2.5 oz70g
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Pork ribs1.25 lb600g
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Sweet chili sauce3 tbsp3 tbsp
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Soy sauce3 tbsp3 tbsp
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Cloves of garlic22
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Rice vinegar2 tbsp2 tbsp
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Ground ginger powder1 tsp1 tsp
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Sesame seedsTo tasteTo taste
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ScallionTo tasteTo taste
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Red cabbage11
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Carrot11
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Yogurt sauce2 tsp2 tsp
Ingredients
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LAY'S® Classic Potato Chips1 bag1 bag
-
Milk1 cup1 cup
-
Egg11
-
Honey3 tsp3 tsp
-
Dried yeast0.25 oz7g
-
Flour2 cup2 cup
-
Cornstarch1 cup1 cup
-
Salt1 tbsp1 tbsp
-
Soft butter2.5 oz70g
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Pork ribs1.25 lb600g
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Sweet chili sauce3 tbsp3 tbsp
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Soy sauce3 tbsp3 tbsp
-
Cloves of garlic22
-
Rice vinegar2 tbsp2 tbsp
-
Ground ginger powder1 tsp1 tsp
-
Sesame seedsTo tasteTo taste
-
ScallionTo tasteTo taste
-
Red cabbage11
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Carrot11
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Yogurt sauce2 tsp2 tsp
Cooking Guide
Pour soy sauce and sweet chili sauce on the pork ribs. Add ginger, rice vinegar, and finely chopped garlic, and then mix it up.
Place them in a baking dish and cover with baking paper, and then wrap with aluminum foil.
Bake at 160°C for 2 hours. Remove the foil and baking paper, then cook at 180°C for 10 more minutes. The ribs should be tender and falling apart. Allow to cool.
Shred the meat.
Slice the carrot and the red cabbage into thin strips. Slice the shallots into thin rings, add to cold water, and strain before serving.
Stuff the shredded meat into the bao, then add the vegetables and the Lay’s. Then garnish with scallion..
Add some chips without breaking
Add more sauce
Made with
LAY'S® Classic Potato Chips
