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!
