Sticky Pork Belly Bao Buns
Published 9th September, 2020
Serves: 4
Preparation: 15 Mins Cooking: 59 Mins
Ingredients
- 800g Barossa Fine Foods sliced pork belly
- 1 x 2cm knob of ginger
- 1 tsp sesame oil
- ¼ cup brown sugar
- ¼ cup light soy
- ¼ cup hoisin sauce
- ¼ cup Chinese cooking wine
- 2 tbsp honey
- 1 tsp Chinese five-spice
- 2 cloves garlic, finely chopped
- 1 cup water
- 4 spring onions, sliced
- 1 cucumber, thinly sliced
- 1 bunch coriander
- 1 x 10 pack bao buns
- ½ cup roasted crushed peanuts
Method
- Cut the pork belly into strips about 2cm wide. Slice the ginger.
- Half-fill a large heavy-based non-stick saucepan with water and bring to the boil. Add the pork belly and ginger, reduce heat and simmer for 5 minutes. Remove with a slotted spoon and drain on paper towel. Discard the ginger.
- Rinse the saucepan, heat over medium heat and add the sesame oil. Cook the pork belly until golden brown on all sides, then drain off any excess oil. Reduce the heat and add the brown sugar, stirring until caramelised and the pork is well coated. Add the garlic and five-spice, cook for a further minute.
- Add the light soy, hoisin, honey and Chinese cooking wine. Allow to simmer for 5 minutes.
- Add the water, cover with a lid and gently simmer for 45 minutes, stirring occasionally. Remove the lid and continue to simmer until the sauce has thickened.
- Steam the bao buns in a bamboo steamer for a few minutes (or according to packet instructions). Fill each with pork belly, cucumber and spring onions. Garnish with coriander and sprinkle with roasted peanuts. Serve with sriracha or sriracha mayonnaise.
Cook’s Tip
- Bao buns are available in Asian grocers.
where to find us
- Find Barossa Fine Foods pork belly in select independent supermarkets across Australia, or visit your local Barossa Fine Foods retail store in South Australia.
