Hoisin sticky pork belly bao buns
Ingredients
Method
Ingredients
- 650g 100% New Zealand pork belly, skin removed, cut into 2cm slices
For the marinade:
- 2 Tbsp light soy sauce
- 2 Tbsp dark soy sauce
- 2 Tbsp hoisin sauce
- 2 Tbsp sesame oil
- 1 clove garlic, crushed
- ½ tsp Chinese five spice
To assemble:
- 15 bao buns, steamed
- Shredded beetroot
- Mesclun salad
- Hoisin sauce
- Spring onion, finely chopped
- Black sesame seeds
Method
- Marinade (ideally overnight):
• Combine the marinade ingredients together and coat the pork belly. Leave in the fridge to marinate overnight, or for at least 2 hours. Remove from the fridge 10 mins before cooking.
- Cook the pork belly:
• Heat a frying pan and cook the pork for 3 mins on each side, until caramelised.
• Remove from the pan and allow to cool for 4 mins before cutting into smaller pieces.
• Return to the pan and coat in the sauces, ensuring the meat is cooked through.
- Assemble the pork belly bao buns:
• Fill the steamed bao with mesclun, beetroot, pork, and hoisin sauce. Sprinkle with spring onion and black sesame seeds.
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