Sticky Lemongrass Pork Belly Bao Banquet

• 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.