Sticky Pork Belly Bao Buns
Published 9th September, 2020
Preparation: 15 Mins Cooking: 59 Mins
- 800gm Barossa Fine Foods Sliced Pork Belly
- 1 (2cm) Knob Ginger
- 1 tsp Sesame Oil
- ¼ Cup Brown Sugar
- ¼ Cup Light Soy
- ¼ Cup Hoisin Sauce
- ¼ Cup Chinese Cooking Wine
- 2 tbls 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 (10 pkt) Bao Buns
- ½ Cup Roasted Crushed Peanuts
- Cut the pork belly strips into pieces about 2 centimetres wide. Slice the knob of ginger.
- Half fill a large heavy based, nonstick saucepan with water and bring to the boil. Add the pork belly pieces and ginger to the water, reduce heat and simmer for 5 minutes. Remove from the water with a slotted spoon and drain on paper towel, discard the ginger.
- Rinse the saucepan, heat over a medium heat, add the sesame oil. Cook the pork belly until golden brown on all sides, drain off any excess oil. Reduce the heat and add the brown sugar and stir until the sugar has 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 the saucepan with a lid and gently simmer for 45 minutes, stirring occasionally. After the 45 minutes remove the lid and allow to simmer until the sauce has thickened.
- Steam the Bao buns in a bamboo steamer for a few minutes (or as instructed on the packaging) Fill each one with the pork belly, sliced cucumber and spring onions, garnish with the coriander and sprinkle with the roasted peanuts. Serve with sriracha or sriracha mayonnaise.
- Bao buns are available in Asian grocers