Roast Pork Belly Bao Buns & Hoisin Sauce

Name: Roast Pork Belly Bao Buns & Hoisin Sauce with Corn Cob & Spring Onion Butter
Total time: 50 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 packet slow-cooked pork belly; 1 corn; 1 cucumber; 1 sprig spring onion; ½ Long Chilli (Optional); 20 g butter; 1 packet hoisin sauce; ½ tbs vinegar (white wine or rice wine); ½ tbs brown sugar; 1 packet mixed salad leaves; 1 packet sesame dressing; 6 Gua Bao Bun

with Corn Cob & Spring Onion Butter

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Not much can beat the delectable combo of tender pork belly, tangy hoisin sauce and crisp veg - all packed into a pillowy bao bun. Serve alongside a juicy golden corn cob and sesame-cucumber salad for a meal packed with colour, crunch and mouth-watering flavour.

Allergens:

Milk

•Sesame

•Soy

•Eggs

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

slow-cooked pork belly

corn

cucumber

1 sprig

spring onion

Long Chilli (Optional)

1 packet

hoisin sauce

(Contains: Sesame, Soy;)

1 packet

mixed salad leaves

1 packet

sesame dressing

(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)

Gua Bao Bun

(Contains: Gluten, Wheat; May be present: Soy.)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

½ tbs

vinegar (white wine or rice wine)

½ tbs

brown sugar

Nutritional Values

Energy (kJ)5331 kJ

Calories1274 kcal

Fat72.2 g

of which saturates29.9 g

Carbohydrate103.4 g

of which sugars39.7 g

Dietary Fibre12.6 g

Protein39.4 g

Sodium1223 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

PDF

• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked pork belly in a large heatproof bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using a paper towel (this step helps the crackling get crispy!). • Using a sharp knife, score the pork skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt. • Place pork pieces, skin-side down, on a lined oven tray. Roast until lightly browned, 15-20 minutes.

• While the pork is roasting, cut corn cob in half. Place corn on a second lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender and slightly charred, 15-20 minutes. Remove from the oven, set aside and cover to keep warm.

• When the corn has been removed from the oven, heat grill to high. • Flip pork skin-side up and grill until skin is crackling (golden and crispy), 15-25 minutes.

TIP: Keep an eye on the pork when grilling, it can burn fast!

• Meanwhile, slice cucumber into thin sticks. • Thinly slice spring onion and long chilli (if using). • In a small bowl, combine the butter and spring onion. Season with salt and pepper. Set aside. • In a small microwave-safe bowl, combine hoisin sauce, the vinegar and brown sugar. • When the pork has 5 minutes remaining, microwave hoisin sauce mixture, in 30 second bursts, until warmed through. • In a large bowl, combine cucumber, mixed salad leaves and sesame dressing. Season to taste.

• Place gua bao buns on a microwave-safe plate and cover with a damp paper towel. • Microwave on high for 1 minute. Set aside to rest for 1 minute.

• Slice pork. • Uncover, then gently halve the buns and spread with hoisin sauce. • Fill with roast pork belly, some cucumber salad and chilli (if using). • Spread corn with spring onion butter. Bring everything to the table to serve. • Serve bao buns with corn cob and the remaining cucumber salad. Enjoy!