Sticky Lemongrass Pork Belly Bao Banquet
with Fries, Zingy Sriracha Mayo & Apple Slaw
- Gluten
- Wheat
- Molluscs
- Eggs
- May contain traces of allergens
- Soy
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.
Ingredients
1 packet
Ginger Lemongrass Paste
6
Gua Bao Bun
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
2
Potato
1
Red Apple
1 packet
Shredded Cabbage Mix
400 g
Slow-Cooked Pork Belly
1 packet
Sriracha
(May be present: Soy)
1 packet
Sweet Chilli Sauce
1
Lime & Chilli Mayo
(Contains: Eggs)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• 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 the fries
between two trays.
• Meanwhile, cut apple into thin sticks.
• SPICY! Use less sriracha if you’re sensitive to heat!
In a small bowl, combine lime & chilli mayo and
sriracha.
• In a medium bowl, combine oyster sauce, ginger
lemongrass paste, sweet chilli sauce and a splash
of water.
• When fries have 10 minutes remaining, using a
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.
• In the last minute of cook time, drain oil, then 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.
• When pork belly has 5 minutes remaining, 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.
• In a large bowl, combine shredded cabbage mix,
apple, half the sriracha mayo and a drizzle of olive
oil. Season to taste with salt and pepper.
• 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 mayo and
remaining apple slaw. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The sticky lemongrass pork and bao buns were a hit, though some found the overall flavour a little one-dimensional.
- Ease of prep: The recipe came together well for most cooks, with straightforward steps suitable for a banquet-style meal.
- Suggestions: Several reviewers noted a high fat content in the pork belly; patting it dry and trimming excess fat before cooking helps. One reviewer found steaming the bao buns improved their texture, while another preferred air-frying them for 3–4 minutes for a crispy exterior.
- Portions: A couple of reviewers felt the potato quantity was on the small side for two people, though the meat and slaw portions were well received.
