Pork Belly Bao Buns
Want to really impress your dinner guests? Serve up these restaurant-style pork belly baos and blow your guests away with this mix of soft fluffy baos with juicy, fatty, crispy pork belly.
20 Mrs Tran’s Kitchen Sandwich Buns (Baos)
8 sprigs of spring onion
½ cup Mrs Tran’s Kitchen Hoisin Sauce
1 pork belly, skin on (800 – 1.2kg)
1 ½ tbsp Shaoxing wine
1 tsp Chinese five-spice powder
1 tsp white pepper
½ tsp salt
1/3 tsp sugar
1 tbsp white vinegar
200g rock salt
- Use a small knife or metal skewer to prick lots of holes in the skin. Avoid piercing into the flesh.
- Turn the pork belly upside down. Rub the flesh with Chinese cooking wine, sprinkle over five spice powder, salt and pepper flesh side only.
- Turn skin side up and place in a container. Dab skin dry with paper towels. Refrigerate uncovered for 24 hours to dry the skin out.
- To cook the pork belly, preheat oven to 180°
- Remove pork from fridge. Place onto a large sheet of foil. Fold sides of foil up around the pork to enclose it snugly, with a 1.5cm rim above the pork skin to act as a container for the rock salt.
- Transfer pork to baking tray. Dab skin with paper towels, and brush skin with vinegar.
- Spread rock salt on the skin, and roast for 60 minutes.
- Remove pork from oven.
- Switch to grill/broiler on medium high. Move shelf so it is at least 25cm from the heat source. If you do not have a broiler, turn the oven temperature to 220°
- Discard foil and scrape all the salt off the top and sides. Return pork only to baking tray.
- Place under grill/broiler for 20-25 minutes, rotating tray once, until skin is golden, crispy and puffed.
- Once puffed, let it cool for 15 minutes to handle. Slice the pork belly in half, and cut 0.5cm thickness to place in bun.
- Slice cucumbers into thin coins. Set aside.
- Slice spring onions in half, only using the white parts of the spring onion to slice lengthwise, forming thin ribbons.
- Steam Mrs Tran’s Kitchen’s frozen buns for 10 minutes, until soft and pillowy. Cover with wet cloth to prevent the bun drying out.
- Opening the bun, brush Mrs Tran’s Kitchen’s hoisin sauce on both the top and bottom on the inside of the bun
- Stuff bun with 2 slices of cucumber, 1 slice of crispy pork belly, a small handful of spring onion ribbons, and enjoy!