Sticky Lemongrass Pork Belly Bao Buns
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Sticky Lemongrass Pork Belly Bao Buns

Sticky Lemongrass Pork Belly Bao Buns

with Fries, Sriracha Aioli & Apple Slaw

Impress your guests, family and friends with this colourful and flavour-packed feast! Dig into pillowy bao buns stuffed with tender pork belly slathered in a tangy, sweet chilli mixture. Serve alongside hand-cut fries and a crunchy slaw for a moreish meal set to satisfy.

Tags:
Climate Superstar
Allergens:
Egg
•Gluten
•Mollusc
•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 Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1

apple

1 packet

garlic aioli

(Contains Egg;)

1 packet

sriracha

(May be present: Soy. )

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

Ginger Lemongrass Paste

1 packet

sweet chilli sauce

1 packet

slow-cooked pork belly

6

Gua Bao Bun

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

1 packet

shredded cabbage mix

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)5941 kJ
Calories1420 kcal
Fat83.9 g
of which saturates28.6 g
Carbohydrate111.1 g
of which sugars36.8 g
Dietary Fibre13.1 g
Protein43.6 g
Sodium1976 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide fries between two trays.

2
2

• Meanwhile, cut apple into thin sticks. • In a small bowl, combine garlic aioli and sriracha. • In a medium bowl, combine oyster sauce, gingerlemongrass paste, sweet chilli sauce and a splash of water.

3
3

• When fries have 10 minutes remaining, using paper towel, pat slow-cooked pork belly and wipe off any excess fat until dry. Cut pork into 2cm chunks. • In a large frying pan, cook pork belly (no need for oil) over high heat, tossing, until golden, 8-10 minutes. Drain oil. • In the last minute of cook time, add oyster sauce mixture, turning pork belly to coat.

TIP: Start the pork belly in a cold frying pan to help the fat melt without burning.

4
4

• When pork belly has 5 minutes remaining, 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.

5
5

• In a large bowl, combine shredded cabbage mix, apple, half the sriracha aioli and a drizzle of olive oil. Season to taste.

6
6

• Uncover, then gently halve the buns. • Fill buns with some apple slaw and sticky lemongrass pork belly. • Drizzle over any remaining sauce from pan. • Serve with fries, remaining sriracha aioli and apple slaw. Enjoy!