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Bao Buns with Pork Belly
Five-spice roasted pork belly glazed in hoisin, soy and honey until sticky and caramelised, sliced thick and tucked into steamed bao buns with quick-pickled cucumber and spring onion.
Ingredients
Instructions
Rub pork belly with five spice, roast at 180C for 1 hour until tender.
Mix hoisin, soy and honey, brush over pork and roast 20 more minutes until caramelised.
Quick pickle cucumber in rice vinegar and sugar for 20 minutes.
Rest pork 10 minutes, slice thickly.
Steam bao buns 5 minutes until warm and soft.
Open each bun, add pork belly, pickled cucumber and spring onions.
Drizzle with extra hoisin, scatter with sesame seeds and coriander.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
