Hoisin Sticky Pork Belly Bao Buns

SERVES 4 | 20 MINS PREP +2 HOURS MARINATING | 20 MINS COOK TIME

INGREDIENTS

650g New Zealand pork belly, skin removed, cut into 2cm slices
2 Tbsp light soy sauce 
2 Tbsp dark soy sauce
2 Tbsp hoisin sauce
3 teaspoons extra virgin olive 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

METHOD

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. and set aside.

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.

RECIPE & IMAGE THANKS TO PORK.CO.NZ

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