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These fluffy steamed bao buns filled with sticky pork belly and fresh salad ingredients are so moreish they wont last long on the plate!
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
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
This delicious recipe was developed by Basil and Lime
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
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
This delicious recipe was developed by Basil and Lime
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.
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.
Fill the steamed bao with mesclun, beetroot, pork, and hoisin sauce. Sprinkle with spring onion and black sesame seeds.
These fluffy steamed bao buns filled with sticky pork belly and fresh salad ingredients are so moreish they wont last long on the plate!
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
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
This delicious recipe was developed by Basil and Lime
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.
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.
Fill the steamed bao with mesclun, beetroot, pork, and hoisin sauce. Sprinkle with spring onion and black sesame seeds.
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