CRISPY PORK BELLY BAO BUNS
If you haven't heard of bao buns, days of your life have been wasted. These yeast leavened soft and fluffy buns can be found in most supermarkets or Asian grocers, and are the perfect vessel for a variety of fillings and flavours! Crispy pork belly is the perfect starting point for this easy and delicious recipe, providing rich, unctuous flavour; and that crispy crackling is hard to pass up. Paired with condiments such as traditional hoisin sauce or sriracha and tangy pickled vegetables, these are a true delight to eat. Please make these, and thank me later!
Can't eat pork? Try substituting the pork belly for crunchy katsu chicken or tofu, for an equally delicious alternative.
Can't eat pork? Try substituting the pork belly for crunchy katsu chicken or tofu, for an equally delicious alternative.
Ingredients
- 1.3kg - 1.5kg pork belly
- 1 Tbsp + ⅓ cup white vinegar
- 2 tsp + 1tsp table salt
- 2 Tbsp caster sugar
- ¼ telegraph cucumber, thinly sliced
- 1 small carrot, peeled julienned
- 8-10 frozen bao buns
- Hoisin sauce, sriracha mayonnaise and/or chilli garlic sauce
- Fresh coriander and chopped peanuts, to garnish
Method
- Place the pork belly skin side up, onto a plate or tray, and pat dry with a paper towel. Use a metal skewer or knife to poke multiple small holes across the surface of the skin.
- Mix together 1 Tbsp white vinegar and the table salt, then brush over the skin of the pork. Place into the fridge, uncovered, for a minimum of 4 hours (maximum of 24 hours) to allow the skin to dry out.
- Preheat your oven to 240 degrees celsius fan bake. Remove the pork belly from the fridge, and pat dry with a paper towel. Season with salt and pepper on both sides, then lay onto a roasting tray skin side up.
- Place into the oven for 15 minutes, then lower the temperature to 200 degrees celsius and bake for a final 45 to 60 minutes or until the skin is crispy and the meat is cooked through. Once crisp, cover with foil and set aside to rest for 10 minutes.
- While the pork is roasting, combine 1 cup of warm water, the remaining white vinegar, caster sugar and salt in a mixing bowl. Stir until the sugar has dissolved, then add the sliced cucumber and julienned carrot. Mix to combine, then set aside to pickle.
- Slice the pork and steam or microwave the bao buns as per pack instruction. Spread the inside of the bao buns with hoisin sauce or sriracha mayonnaise, then lay a piece of pork inside.
- Fill the buns with some of the pickled carrot and cucumber, then finish with fresh coriander leaves and a sprinkling of chopped peanuts if desired. Serve and enjoy!