Ingredients

Peking Style BBQ Pork Bao
1 pack of Lotus Leaf Buns 300g (10pcs)
1 piece of Hakka Chinese BBQ Pork (thawed overnight)
1 small Lebanese cucumber (sliced)
2 shallots (chopped)
Jar of store bought Hoi sin sauce

Roast Garlic Cassava Chips
1 packet Hakka Cassava 1kg (defrosted overnight)
1 bulb garlic (minced)
1/3 cup chicken powder
Vegetable Oil for frying

Wasabi Mayo
1/3 cup whole egg mayo
1 Tbsp wasabi

Method

Peking Style BBQ Pork Bao
1. Preheat the oven to 180ºC & bake Hakka Chinese BBQ Pork for 10-12 mins. Slice thinly or as desired. (for alternative cooking instructions click here)
2. For the Lotus leaf buns, arrange on a plate and steam for 10 minutes, or microwave on high for 1 minute.
3. Spread a teaspoon of hoisin sauce on the bottom and top inner layer of the bun.
4. Fill with cucumber topped with sliced bbq pork and shallots. Serve hot.

Cassava Seasoning
1. In a small frying pan, add garlic and oil (till just covering the garlic) and heat slowly till golden and aromatic. Remove and drain on paper towel. 
2. Mix garlic with chicken powder.


Preparing Cassava & mayo
1. Combine wasabi into the egg mayo and mix well. Set aside.
2. Add desired amount of defrosted cassava to a large pot of lightly salted water.
3. Bring water to the boil & simmer on medium for 15-20 minutes. Drain water and let cool.
4. Remove fibrous veins from centre and cut into 10mm chips.
5. Deep fry in batches for 3 minutes each or until golden.
6. Coat with seasoning and serve.