Don’t want none unless you got buns hun!

For the month of June LKK (Lee Kum Kee, a popular Asian sauce brand) challenged me to make a restaurant style dish using one of their June ingredients at home. This month, I chose the SLOW COOK SAUCE for Red Braised Meat. There’s the picture below for reference!

The general instructions for the Meat is to chose a protein (accompanied by some carrots, potatos and onions) and to slow cook it for 4-5+ hours. But if you know me, I like to speed things up a bit.

In comes my Instapot Pressure Cooker to the rescue! I decided to try cutting the cooking time with using the pressure cooked and boy, did it deliver. Soft and flavorful meat in less than half the time.

Better yet, served with crisp veggies in a soft, fluffy bun! I highly recommend saving some of the sauce from the braised pork belly to use in the bun or as a dipping sauce!

To save us even more time, we’re using store bought frozen buns! All you have to do is pop them in the steamer for 6-8 mins (depending on the instructions and size of buns) and you’re all set to go! These are usually found in the frozen section of most Asian markets. Here is the one I like using below:

They taste almost as good as the fresh dim sum ones! Just make sure to wipe the steamer lids so the water droplets don’t fall and ruin your nice buns. 😉

Also for veggies, feel free to pick whatever your heart desires! I love the crisp crunch of the carrots in contrast with cilantro and green onions but the possibilities are endless!

Until next time lovelies!