Roast Pork Belly Bao Buns & Hoisin Sauce
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Roast Pork Belly Bao Buns & Hoisin Sauce

Roast Pork Belly Bao Buns & Hoisin Sauce

with Corn Cob & Spring Onion Butter

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:
Sesame
•Soy
•Egg
•Gluten
•Wheat

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

1

corn

1

cucumber

1 sprig

spring onion

½

Long Chilli (Optional)

1 packet

hoisin sauce

(Contains Sesame, Soy;)

1 packet

mixed salad leaves

1 packet

sesame dressing

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

6

Gua Bao Bun

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

Not included in your delivery

olive oil

20 g

butter

½ tbs

vinegar (white wine or rice wine)

½ tbs

brown sugar

(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )

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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

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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!

4
4

• 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.

5
5

• 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.

6
6

• 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!