Hoisin-pork-belly-bao-3

Hoisin sticky pork belly bao buns

  • Serves 4-5
  • Prep time: 20 mins + marinating | Cooking time: 20 mins

These fluffy steamed bao buns filled with sticky pork belly and fresh salad ingredients are so moreish they won’t last long on the plate! Make sure you look for 100% New Zealand Pork instore..

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

  1. 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.

  1. 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.

  1. 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.