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Pork Belly Bao

How man can you eat?
Course Dinner, Lunch, Main Course, Snacks
Cuisine Chinese
Keyword Pork Bao, Pork Belly Bao, Pork Bun, Steamed Pork Bun
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Calories 923kcal
Author AnotherFoodBlogger

Equipment

  • Chef Knives
  • Chopping board
  • Measuring utensils
  • mixing bowl
  • frying pan & lid
  • saucepan
  • steamer

Ingredients

  • 400 g pork belly
  • 12 bao buns
  • 4 tbsp peanuts
  • 1 handful coriander
  • 4 carrots
  • 1 tsp sesame seeds optional
  • 2 spring onion
  • 2 red chili
  • 375 ml ginger beer
  • 2 tbsp soy sauce

Glaze

  • 150 ml kecap manis
  • 2 tsp chili flakes
  • 2 tsp ginger grated
  • 2 cloves garlic crushed
  • 100 ml rice vinegar
  • 50 ml olive oil
Metric - US Customary

Instructions

  • Cut the skin from the top of the pork belly and then cut into 1” thick pieces about the length of your index finger.
  • Place pork belly, ginger beer & soy sauce into a saucepan, cover with a lid and simmer gently for 1 hour.
  • Slice the carrots into thin matchsticks, the spring onion and chili into thin slices too.
  • Chop the peanuts, pick the coriander and set aside.
  • Mix the glaze ingredients together until ready to use.
  • Heat a saucepan of water ready to steam the bao buns.
  • Once porked is cooked, pat dry and fry for 1-2 minutes per side (be careful as it will burn quickly due to the sugars in the ginger beer)
  • Add glaze to pan, reduce heat to low/medium and cook for approx. 6-7 minutes until glaze has reduced and is sticky.
  • Remove pork and place in a bowl until ready to use.
  • Steam pork buns using a bamboo steamer or colander over the previously boiled water (approx. 2-3 minutes, following instructions on packet

Serving

  • Place carrots on base of bun, top with pork belly and remaining ingredients
  • Demolish!

Notes

Tips/Tricks

  • pork belly can be made a day or 2 in advance and fried to order when needed making this a quick meal when ready.
  • bao buns should be steamed at the last minute as they go cold very quickly.
  • you can skip the glaze step if you want and just fry the pork belly and add a nice sriracha mayonnaise instead.

Nutrition

Calories: 923kcal | Carbohydrates: 55g | Protein: 14g | Fat: 71g | Saturated Fat: 22g | Cholesterol: 72mg | Sodium: 1282mg | Potassium: 607mg | Fiber: 4g | Sugar: 40g | Vitamin A: 10786IU | Vitamin C: 39mg | Calcium: 64mg | Iron: 2mg