Pork Belly Bao Buns

Pork Belly Bao Buns

Tender, caramelised pork belly nestled in soft bao buns, topped with vibrant pickled cucumbers, julienned carrots, and fresh coriander. These Pork Belly Bao Buns are as stunning as they are delicious, perfect for sharing or as a standout main dish.

Serves: 4

Prep Time: 25 minutes
Cook Time: 2 hours

Ingredients:

For the Pork Belly:

• 1 kg pork belly, skin on
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon Chinese five spice
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon honey
• 1 cup chicken stock

For the Bao Buns and Toppings:

• 12 steamed bao buns (store-bought or homemade)
• 1 cup pickled cucumber slices
• 1 cup julienned carrots
• ½ red onion, thinly sliced
• Fresh coriander leaves, for garnish

Optional Sauce:

• 2 tablespoons hoisin sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar

Method:

Prepare the Pork Belly:

1. Preheat the oven to 160°C.
2. Score the pork belly skin in a criss-cross pattern, being careful not to cut into the meat.
3. Combine salt, pepper, and Chinese five spice in a small bowl. Rub the mixture all over the pork belly.
4. Heat a large ovenproof skillet over medium heat. Place the pork belly skin-side down and sear until golden and crispy, about 5-7 minutes. Flip and cook the meat side for another 2 minutes.

Cook the Pork Belly:

1. Transfer the pork belly to a baking dish. Mix soy sauce, hoisin sauce, honey, and chicken stock, then pour it over the pork. Cover the dish tightly with foil.
2. Bake for 1.5 hours, basting with the sauce every 30 minutes.
3. Remove the foil, increase the oven temperature to 180°C, and bake uncovered for another 30 minutes to crisp up the skin.
4.  Let the pork rest for 10 minutes, then slice into bite-sized pieces.

Steam the Bao Buns:

1. Steam the bao buns according to the package instructions until soft and fluffy.

Assemble the Bao Buns:

1. Fill each bun with a slice of pork belly, pickled cucumber, julienned carrots, and a few slices of red onion. Garnish with fresh coriander leaves.
2. Drizzle with the optional sauce for an extra layer of flavour.

Tips:

• For extra crispiness, pat the pork belly skin dry with a paper towel before searing.
• Let the pork belly rest to lock in the juices before slicing.
• Pair with a side of Asian slaw or edamame to complete the meal.

Serve these stunning Pork Belly Bao Buns and watch your guests’ faces light up with delight!