Recipe: Bao buns with pork belly, spicy mayo and peanuts


Since imitation is the highest form of flattery, Bao London should be very flattered that I attempted to make my own version of their amazing pork bao buns.

No, it’s nowhere near as good as theirs, but that was never the goal, instead it’s a very nice homemade version of the real thing. And for being a first attempt I think i did pretty well!


The recipe I used for the dough, is actually from Bao but I used regular plain flour rather than bleached so the buns look a little dull compared to the ones you see in restaurants or Asian supermarkets. I also added more flour as couldn’t shape mine otherwise, but I will publish the recipe I used rather than my version of it, but if you have the same problem as I did, then it works to add more flour.


I steamed the buns in a regular bamboo steamer with parchment paper at the bottom. So easy!


The finished buns looked pretty good!


While making the buns this pork belly was cooking in the oven. So yum!


And here you see my condiments (clockwise from top left); quick-pickled cucumber, chopped coriander, hot mayo, chopped spring onions and chopped peanuts.


I made a second version with leftover bulgogi chicken and used the mayo, coriander and spring onions for that one, and for the pork bao I used the mayo, pickled cucumber, peanuts and coriander. Both were really yummy but I must say the pork one was my favourite!


Bao buns, makes around 20 (you need 2-3 per person)

Adapted from Bao London’s recipe.

500 g plain flour – bleached if you can find it in Chinese supermarkets (it gives that brilliant white colour)
2 tsp yeast
145 ml warm water
2 pinches salt
50g sugar
15 ml vegetable oil, plus extra for brushing
145 ml milk

Mix flour, yeast and warm water together in a bowl. Cover and leave for at least 30 minutes in a warm place until it has doubled in size. Add the remaining ingredients and mix until it comes together as one.

Turn the dough out onto a floured surface and knead for ten minutes – it will be sticky but gradually become more elastic.

Break off 40 g dough and give it a quick knead, forcing it into an oval shape. Roll it out until around 2-3 mm thick and brush one side with vegetable oil.

Fold one side over the other and press down gently so it forms an oyster shell shape. Place on parchment paper in a warm bamboo steamer and leave to rest for 15 minutes.

Steam for 15 minutes – the bun will rise and puff up but will be easy to break open.

Pork belly

1 pork belly 

salt and pepper

Preheat the oven to 125C. Place the pork in a buttered dish. Massage the salt into the rind and season the meat all over. Put in the oven and cook for two hours or until the meat is very tender.

Turn the heat up to 250C and cook the meat for another 10 minutes until the crackling is nice and crispy.

Spicy mayo

100 ml Hellman’s mayo

2-3 tsp Gochujang (Korean chilli paste)

a pinch of salt

Mix the ingredients together in a bowl and set aside. 

Pickled cucumber

1/2 cucumber

1 tsp salt

75 ml caster sugar

acetic acid solution, also called sweet vinegar (1 part acetic acid  + 6-7 parts water)

1 tbsp water

Thinly slice the cucumber. This is easily done with a cheese slicer or potato peeler. Put the cucumber in a jar or bowl and pour in the salt and sugar, next add the acetic acid solution and water. Stir and make sure the salt and sugar dissolves. 

Bao buns with pork belly, spicy mayo and peanuts

bao buns, as above

pork belly, as above – cut into slices

spicy mayo, as above

pickled cucumber, as above

salted peanuts, finely chopped

coriander, finely chopped

Open the buns and spread some mayo onto the bottom half. Place two slices of pork belly on top, add a dollop of mayo and pickled cucumber. Scatter with chopped peanuts and coriander. 

Bao buns with bulgogi chicken, spicy mayo and spring onions

bao buns, as above

bulgogi chicken

spicy mayo, as above

spring onions, thinly sliced

coriander, finely chopped

Open the buns and spread some mayo onto the bottom half. Place two -three pieces of chicken on top, add a dollop of mayo and scatter with spring onions and coriander. 



Recipe: lettuce wraps with prawns and spicy mayo


These little wraps are seriously delicious in an effortless sort of way. Perfect for a post-beach supper with a cold beer or a glass of rosé, or as a light lunch on the terrace. The point is that’s it’s low effort to make but full enjoyment to eat. And almost healthy.

If you want to make them actually healthy I’m sure brown rice or wild rice would work too, but lets be honest; it won’t taste as nice.

But they could easily be converted into a lovely starter by just omitting the rice. You see, the possibilities are endless.



Lettuce wraps with prawns and spicy mayo, serves 2

2 portions long-grain rice

300 g raw large prawns

1 tsp Aleppo pepper or chilli flakes

1 lime wedge, the juice only

salt, white pepper

1 -2 little gem lettuce

10 cm cucumber, peel off most of the green peel and cut into small cubes

6 cherry tomatoes, cut into small wedges

2 spring onion, thinly sliced

1/2 avocado, cut into small cubes

Spicy mayonnaise:

100 ml Hellmann’s mayonnaise (or homemade) 

2-3 tsp gochujang (Korean chilli sauce)

a few splashes red Tabasco for added heat

a small pinch of salt

To serve:

chopped coriander

1/2 lime, cut into wedges

Cook the rice according to the instructions on the packet. Leave to cool a little. Mix the mayo. Wash and dry the lettuce leaves. Wash and cut the remaining vegetables. 

Heat up oil in a frying pan on medium heat. Add the prawns and fry until pink. Add Aleppo pepper or chilli flakes, salt, pepper and a squeeze of lime. Cut the prawns into smaller pieces. 

Fill the lettuce leaves with rice, mayo, prawn pieces and vegetables (in that order, the mayo works as a glue to hold the toppings in place), add some chopped coriander and finish with a squeeze of lime. Serve with plenty of napkins as they’re best eaten using your hands! 


Sashimi plate


This lovely sashimi plate with fresh vegetables, crispy onions and hot wasabi mayo is a great way to start the weekend. Just add bubbly.

Sashimi plate, per portion

2 shallots, sliced 

oil for frying

1/2 avocado, sliced

10 cm cucumber, sliced and cut into sticks

a handful lambs lettuce


wasabi powder

50 g super fresh salmon

50 g super fresh tuna

chopped coriander

2 lime wedges

Kikkoman soy

Heat up 2 cm neutral oil in a saucepan and fry the onion until golden. Drain on kitchen towel. Mix mayo with wasabi powder to your taste. Slice the fish and start plating everything. Scatter with coriander and serve with lime wedges and Japanese soy sauce. 

Tuna tartare with avocado


I prefer most my fish raw, marinated or cold smoked. Maybe it’s in my Scandinavian genes or maybe it’s because I love sushi so much. Regardless, I like to try new fresh recipes with raw or marinated fish.

This version of tuna tartare is very easy to make, and feels really fresh on your palate, which is just what I like. No need to over-complicate matters when you’re using good ingredients.

Do remember to choose a sustainable tuna, like pole-caught yellow fin tuna.

Tuna tartare with avocado, 2 starter size portions

Most important when eating raw fish is to make sure it’s super fresh. And that you freeze it before you eat it if it’s a wild fish, to kill of any bad bacteria. Farmed fish usually doesn’t have the same bacteria, but if you’re unsure do freeze it first – better to be safe than sorry. Most fish is transported frozen, if that’s the case you don’t need to refreeze it.

120 g sustainable tuna

1 avocado

1 lime, the juice

4 spring onions

small bunch oriander

a few drops Tabasco

1-2 tsp olive oil

a few splashes Worchestershire sauce

salt and pepper

Trim the fish and cut into small cubes. Place in a bowl. Chop the spring onions and coriander. 

Spoon the avocado into a bowl and mash with a fork. Season to taste with lime juice, Worchestershire sauce, salt and pepper. 

Season the tuna with Tabasco and lime juice. Add some olive oil to coat it. Add salt and pepper. 

Divide the avocado mash between two plates and shape into circles. Top with the tuna tartare and decorate with spring onions and coriander. 

Proper guacamole


My go-to guacamole recipe has always been my own concoction from when I was younger and tacos became the staple Friday dinner for all Swedish families. It’s very nice (my best friend can testify to that), but as it contains creme fraiche it’s far from a proper guacamole. So a few weeks ago when I found the best tortilla chips ever in my local Whole Foods (oh, how I love saying that!) I thought it was about time to try a slightly more authentic version of guacamole.

And the result was amazing! It’s so easy to make, and quite healthy (if you don’t count the tortilla chips) and it has become my new obsession.

Proper guacamole, serves 4

2 perfectly ripe medium Hass avocados, 

1/2 medium red onion, finely chopped

1 small tomato, chopped

1 bunch coriander

Tabasco (the red one)

1 lime

Worchestershire sauce

salt, black pepper

Spoon the avocados into a bowl and mush up with a fork. Add the chopped tomatoes and onions. Add lime juice (start with the juice from half a lime, add more to taste), a few drops of Tabasco and Worchestershire sauce. Add salt and pepper and mix well.  Chop the coriander and add to the guacemole. Check the seasoning and adjust if needed. Serve with tortilla chips or with any Mexican or Tex Mex dish. 

Sweet potato fritters with coriander yoghurt and chorizo


I really like this kind of lighter dishes for my supper. It’s still cooked food so feels like a proper dinner, just not as heavy. The coriander yoghurt is a nice, fresh contrast to the sweeter and earthier flavours of the fritters. Get in!

Sweet potato fritters with coriander yoghurt and chorizo, serves 2

1 large sweet potato, peeled and grated

70 g plain flour

1 egg

60 ml milk

1 tskp cumin

1/2 tsp ground coriander

1/2 tsp Aleppo pepper or chilli flakes

salt, black pepper

10 cm chorizo, chopped


250 ml thick Greek yoghurt

1 decent bunch coriander 

1/2 lime, the juice

1 tbsp olive oil

salt, white pepper

Mix yoghurt and coriander with a blender. Add olive oil. Season to taste with lime juice, salt and pepper.  

Mix eggs and flour in a bowl. Add the milk and whisk until no lumps. Add the grated sweet potatp, spices, salt and pepper. Fry in butter and oil on medium heat until golden brown and cooked through. Remove and fry the chorizo pieces until crisp. Plate up and serve with the coriander yoghurt and chopped coriander.

Rice noodles with crab, lime and coriander


Sometimes I can really crave crab and when I do I find the packets of fresh crab meat in the super market especially handy. Of course a freshly cooked whole crab is nicer but it takes quite a lot of time to pick out the meat, so for a weekday I really like the packets.

This dish with vermicelli rice noodles, crab and butter to carry the flavours of chilli, lime and coriander turned out really well and feels light and fresh. Perfect summer grub if you ask me!

Rice noodles with crab, lime and coriander, serves 1-2

2 nests of vermicelli rice noodles

50 g salted butter

5 cm leek, the white part

1/2 red chilli

1 lime, zest and juice

1 handfull coriander, chopped

100 g white and brown crab meat

Place the noodles in a bowl and cover with boiling water. Slice the leek and finely chop the chilli. Melt the butter in a frying pan and add leek, chilli and lime zest and fry for a few minutes without browning. Add the coriander and crab meat and stir. Season. Drain the noodles and add to the pan. Turn off the heat, stir and add the lime juice.