Hoisin Sticky Pork Belly Bao Buns
- Preparation Time: 20 mins
- Serves: 4-5
- Cooking Time: 20(+120 marinade) mins
- Ready Time: 160 mins
- Cooking Method: Searing
- Difficulty: easy
650gm 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
1/2 tsp Chinese five spice
TO SERVE
15 Bao buns, steamed
Shredded beetroot
Mesclun salad
Hoisin sauce
Spring onion, finely chopped
Black sesame seeds
Chef’s Tip: Marinade the pork belly overnight if possible to allow the flavours to infuse
MARINADE THE PORK
Combine the marinade ingredients together and coat the pork belly.
Leave in the fridge to marinate overnight, or for at least 2 hours. (Ideally overnight)
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 BAO BUNS
Fill the steamed bao buns with mesclun, beetroot, pork, and hoisin sauce.
Sprinkle with spring onion and black sesame seeds.
This delicious recipe was developed by Basil and Lime
Shop Ingredients
Barnea cold pressed extra virgin olive oil 250ml
Cold pressed extra virgin oil. Smooth and buttery. Ideal for pasta and red meat dishes. 250ml
Premium NZ friendly farmed Pork Belly. Wondering "How do I cook pork crackling?" Find a Crackling for
