Name: Sticky pork belly bao buns
Total time: 9000 s
Yield: 4
Ingredients: 1 bottle hoisin sauce; 2 teaspoon soft light brown muscovado sugar; 2 tablespoon soy sauce; 2 tablespoon rice wine vinegar; 2 clove garlic; 1 piece root ginger; 700 gram salt & pepper pork belly joint; 1/2 cucumber; 1 carrot; 2 tablespoon caster sugar; 4 tablespoon white wine vinegar; 2 tablespoon honey; 2 pack bao bun; 2 tablespoon mayonnaise; 3 teaspoon sriracha sauce; 1 handful peanuts; 2 spring onion; to taste coriander leaf; 1 red chilli

Step 1

Preheat the oven to 160ºC/140ºC fan/gas mark 3.

Step 2

Mix the hoisin sauce (1 bottle) , muscovado sugar (10 g) , soy sauce (30 mL) , rice wine vinegar (30 mL) , crushed garlic (2 cloves) amd grated ginger (1 piece) together in a bowl.

Step 3

Place the pork belly (700 g) in a lined baking dish and then pour over the sauce, ensuring the meat is fully coated. Pour in 50ml water, cover the tray with foil and then place in the oven to slow cook for 2 hours, basting with the liquid every so often.

Step 4

While the pork is cooking, coat the sliced cucumber (1/2) and carrot matchsticks (1) in the caster sugar (20 g) and white wine vinegar (60 mL) . Set to one side to pickle.

Step 5

Once the pork is tender, remove the meat from the dish.

Step 6

Add the honey (40 g) to the remaining cooking juices and heat on the hob until the sauce has reduced and become sticky.

Step 7

Cook the bao buns (2 packs) according to packet instructions. Cut the pork into slices and then pour over the sticky sauce. Drain the liquid from the quick pickled cucumbers and carrots.

Step 8

Mix together the mayo (30 g) and sriracha (20 g) and spread a layer on the base of each bao bun. Add the pork slices and pickled carrots and cucumber.

Step 9

Top each bao bun with the chopped peanuts (1 handful) , spring onions (2) , coriander leaves (to taste) and some chilli (1) , if you like it.

Sticky pork belly bao buns

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