Pork bao: Wedgeford-style filling

Bao filling with Wedgeford Brown

When I was first thinking about The Duke Who Didn’t, I imagined that they were going to make something like regular char siu bao, and that would be the end of it.

After I made about half of the recipes in the Linda Anusasananan’s cookbook, I realized that I wanted to do something that felt like it fit the spirit of the food she was describing. In particular, I made a slow-cooked pork with mustard greens from her cookbook, and was struck by how utterly delicious it was.

So this is what I came up with as kind of an homage.


1. Barbecue pork, Wedgeford Brown style. About 4-6 ounces.

2. Wedgeford Brown. About 2-3 Tbsp.

3. Preserved mustard greens. Chopped very lightly.

Preserved mustard greens: a package that says “sour mustard greens.”

There’s a recipe for how to make preserved mustard greens in The Hakka Cookbook, but I really cannot be bothered to do that. Just buy it from a Chinese grocery store. Here’s an amazon link for mustard greens, but egads, the cost offends my frugal sensibilities.

Chop up your mustard greens into very thin strips.

Mustard greens chopped into maybe 1/4 inch thickness

3. Chop up your pork. The pork pieces should be slightly larger than your mustard greens.

4. Add two Tbsp Wedgeford Brown, + (1 Tbsp potato starch and 1/2 Tbsp water mixed together before adding it to this), the pork, and the mustard greens into a pan. Heat lightly. Add sliced green onions.

That’s it, that’s the filling. It’s fairly easy to make, and if you’re feeling very lazy, you can just eat it on its own.