porkrecipe
Chinese Pork Belly Bao Looking for a way to add pork belly to the menu, but tired of the same old roast recipe? Why not bring some Asian infusion to this warming winter comfort food with this Pork Belly Bao Recipe.
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restaurantandcafé.co.nz
Ingredients:
Method:
• ½ cup of Saoxsing cooking wine or dry cherry • ¼ cup of vinegar • ⅓ cup light soy sauce • 2 tbs honey • 2 tbs Chinese five-spice • 1 kg piece boneless skin on pork belly • Siracha Mayo (or another sweet/ spicy sauce of your choice) • Thinly sliced cucumber • Chopped spring onion or micro greens • Small Bao buns • Sesame Seeds
Mix the wine, soy sauce, vinegar, and five-spice in a shallow baking dish. Place the pork in the dish and rub the mixture all over. With the pork skin side up, cover the dish with foil and bake in a pre-heated oven at 150°C for 2 hours. Then, using the oven grill, grill the pork on the high setting for about 20 minutes, until the skin gets brown and crispy. Add ¼ cup of water to the pan if the sauce gets thick. Let it rest for about 15 minutes. Carefully slice the pork. Fill your Bao, first spreading your delicious sauce, then layering the cucumber, pork belly and micro greens. Top with sesame seeds.
