Pork Belly Steamed Buns
Photography by Josh Griggs.
Chinese steamed buns are readily available these days, and using this quick version of sticky pork belly for the filling means you can whip up these moreish little numbers in no time at all.
Makes: 12 Buns
INGREDIENTS
500-gram piece boneless pork belly, skin off
GLAZE
2 tablespoons kecap manis or soy sauce
2 tablespoons tomato paste
1 tablespoon hoisin sauce
2 cloves garlic, crushed
2 teaspoons sesame oil
2 tablespoons lemon juice
¼ teaspoon ground
Chinese five spice
TO SERVE
12 Chinese steamed bao buns, hot
Kewpie mayonnaise
1 small telegraph cucumber, cut into thin strips
hoisin sauce or sriracha chilli sauce
chopped roasted peanuts and crispy shallots, to garnish
METHOD
Cut the pork into 1cm-thick slices and place in a large
shallow dish.
GLAZE: Combine all the ingredients in a bowl and pour over the pork, turning to coat each slice. Cover and refrigerate for at least 2 hours and up to 24 hours.
Heat a frying pan over a medium heat and cook the pork for 1-2 minutes per side until golden, a little charred and just cooked through.
TO SERVE: Slice the pork into shorter lengths. Cut the buns three-quarters of the way through and spread with mayonnaise. Top with pork belly and cucumber with a smear of hoisin or sriracha chilli sauce. Add the peanuts and shallots and serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!