Pork Belly Steamed Buns
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Ingredients
- 500-gram piece boneless pork belly, skin off
GLAZE
- 2 tablespoons kecap manis or soy sauce
- 2 tablespoons tomato paste
- 1 tablespoon hoisin sauce
- 2 cloves garlic, crushed
- 2 teaspoons sesame oil
- 2 tablespoons lemon juice
- ¼ teaspoon ground Chinese five spice
TO SERVE
- 12 Chinese steamed bao buns, hot
- Kewpie mayonnaise
- 1 small telegraph cucumber, cut into thin strips
- hoisin sauce or sriracha chilli sauce
- chopped roasted peanuts and crispy shallots, to garnish
Instructions
4 steps
- 1
Cut the pork into 1cm-thick slices and place in a large shallow dish.
- 2
GLAZE - Combine all the ingredients in a bowl and pour over the pork, turning to coat each slice. Cover and refrigerate for at least 2 hours and up to 24 hours.
- 3
Heat a frying pan over a medium heat and cook the pork for 1-2 minutes per side until golden, a little charred and just cooked through.
- 4
TO SERVE - Slice the pork into shorter lengths. Cut the buns three-quarters of the way through and spread with mayonnaise. Top with pork belly and cucumber with a smear of hoisin or sriracha chilli sauce. Add the peanuts and shallots and serve immediately.
Progress
0 / 4 steps
