Pork Belly Bao

Ingredients

• 400 g pork belly
• 12 bao buns
• 4 tbsp peanuts
• 1 handful coriander
• 4 carrots
• 1 tsp sesame seeds (optional)
• 2 spring onion
• 2 red chili
• 375 ml ginger beer
• 2 tbsp soy sauce
• 150 ml kecap manis
• 2 tsp chili flakes
• 2 tsp ginger (grated)
• 2 cloves garlic (crushed)
• 100 ml rice vinegar
• 50 ml olive oil

Instructions

1. 1

   Cut the skin from the top of the pork belly and then cut into 1” thick pieces about the length of your index finger.

2. 2

   Place pork belly, ginger beer & soy sauce into a saucepan, cover with a lid and simmer gently for 1 hour.

3. 3

   Slice the carrots into thin matchsticks, the spring onion and chili into thin slices too.

4. 4

   Chop the peanuts, pick the coriander and set aside.

5. 5

   Mix the glaze ingredients together until ready to use.

6. 6

   Heat a saucepan of water ready to steam the bao buns.

7. 7

   Once porked is cooked, pat dry and fry for 1-2 minutes per side (be careful as it will burn quickly due to the sugars in the ginger beer)

8. 8

   Add glaze to pan, reduce heat to low/medium and cook for approx. 6-7 minutes until glaze has reduced and is sticky.

9. 9

   Remove pork and place in a bowl until ready to use.

10. 10

    Steam pork buns using a bamboo steamer or colander over the previously boiled water (approx. 2-3 minutes, following instructions on packet

11. 11

    --- Serving ---

12. 12

    Place carrots on base of bun, top with pork belly and remaining ingredients

13. 13

    Demolish!