Hoisin Sticky Pork Belly Bao Buns

Difficulty Easy | Serves 4-5 | Prep 20 mins + Marinating 2 hours | Cook 20 mins

Ingredients

Belly

  • 650g New Zealand pork belly, skin removed, cut into 2cm slices

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

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  • 15 bao buns, steamed

  • Shredded beetroot

  • Mesclun salad

  • Hoisin sauce

  • Spring onion, finely chopped

  • Black sesame seeds

Tip: Marinade the pork belly overnight if possible to allow the flavours to infuse

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 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.

From our friends at pork.co.nz