Roast Pork Belly Bao Buns & Hoisin Sauce
with Corn Cob & Spring Onion Butter
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Soy
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.
Ingredients
1 packet
Mixed Salad Leaves
1
Corn
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
350 g
Slow-Cooked Pork Belly
1
Cucumber
1 packet
Hoisin Sauce
(Contains: Sesame, Soy)
1
Spring Onion
1
Long Chilli
6
Gua Bao Bun
(Contains: Gluten, Wheat May be present: Soy)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
½ tbs
vinegar (white wine or rice wine)
½ tbs
brown sugar
Cooking Steps
• Boil the kettle. Preheat oven to 240ºC/220ºC 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 paper towel (this step helps the crackling get crispy!). • Using a sharp knife, score the 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 and 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 pork until skin is crackling (golden and crispy), 15-25 minutes.
TIP: Keep an eye on the pork when grilling, it can burn fast!
• Slice cucumber into thin sticks. Thinly slice spring onion and long chilli (if using). • In a small bowl, combine 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 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 fresh 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!
Customer reviews
Review summary
Updated on July 2026- Flavour: The combination of roast pork belly, hoisin sauce, and sesame salad was widely praised for its balance of flavours. Some found it a touch mild and suggested adding fresh coriander or extra chilli for more kick.
- Ease of prep: Most found the recipe straightforward, though several noted the grilling stage requires close attention as the pork skin can burn quickly. A few found the overall instructions less clear than expected, particularly around timing.
- Suggestions: Slicing the pork before air frying it produced great results for some, and spreading the hoisin mixture directly onto the sliced pork helped it soak into the meat. Some also found that extra grilling time was needed to achieve proper crackling.
- Leftovers: Leftover pork kept well in the fridge and crisped up nicely in the air fryer the next day.
- Portions: Several customers felt the pork quantity was on the small side, particularly for a premium meal, and some noted the bao buns were too small to hold all the fillings comfortably.
