Hoisin Pork Belly Bao Buns
- 1.8kg pork belly
- 1 tablespoon salt flakes
- ¼ cup hoisin sauce
- 12 frozen bao buns ( available from the supermarket)
- 6 tablespoons chili sriracha mayonnaise
- 2 carrots, cut into matchsticks
- 2 cucumbers, cut into matchsticks
- 4 spring onions, sliced
- Small handful coriander leaves
Score the pork belly skin at 1cm intervals. Place on a plate and chill, uncovered in the fridge overnight. Remove from the fridge and stand at room temperature for 20 minutes before roasting.
Preheat oven to 240°C. Rub pork skin with salt flakes. Place pork on a baking tray and brush all of the pork excluding the skin with hoisin sauce and roast for 20 minutes or until the skin is crisp. Reduce heat to 160°C and roast for a further 2 hours or until pork is tender and cooked through. In the last hour of cooking, brush the skin with remaining hoisin sauce. Rest for 20 minutes, then cut into thick slices.
Place buns in a large steamer and set over a wok of boiling water. Cover and steam for 10-12 minutes or until cooked through.
Spread buns with sriracha mayonnaise and top with pork, carrot, cucumber, spring onion, coriander leaves and extra sriracha mayonnaise.