BANH MI BAO PREPARATION:

1 - In small bowl place champagne vinegar and sliced cucumbers for a quick pickle. 

2 - Prepare the bao buns if you are making your own. 

3 - In large bowl add mayonnaise, teriyaki sauce and lime juice and whisk together until incorporated really well. 

4 - Prepare your pork as directed on package, then add the pork to the bowl with your creamy teriyaki sauce and stir until everything is mixed together. 

5 - Remove the cucumber slices from the vinegar and place on a paper towel until ready to use. 

6 - If you are using store-bought boa, now is the time to reheat. It’s time to assemble! Take warm bao; fill with pork, quick-pickled cucumber, carrots, jalapeño and cilantro.

BAO BUN PREPARATION:

1 - Measure all of the dry ingredients into large mixing bowl. I used an electric stand mixer. 

2 - Measure warm water and oil into measuring cup. 

3 - Use a dough hook and mix on medium. Add heat the liquid ingredients into the dry ingredients. 

4 - Now you have sticky dough, continue kneading for 10 minutes on medium speed until it becomes soft and smooth. Cover bowl with cling wrap and let sit for an hour and a half. 

5 - Once the dough is ready, punch down and knead for 5 minutes by hand. Then roll dough until it is about 1 cm in height. 

6 - Use toasted sesame oil and rub on dough with hand; use 3-inch cookie cutter and cut dough in rounds; fold in half and then roll one more time. Place buns on parchment paper and continue with these steps until you have used up all the dough. Let rise for 20 minutes. 

7 - Steam the buns. You can use a steamer basket for this step; I used bamboo, but you can also poke holes in a disposable pie pan. Fill the saucepan 1/3 of the way up with water. Place steamer on top. Lay a layer of parchment paper so the buns do not stick. Steam buns for 12 minutes. Best used right away.