This recipe is pretty simply fast and easy if you buy the baos frozen from any chinese/asian supermarket.
They are normally in the freezer section for about $5 for 10 baos which you simply steam and fill!
If you want to test your skills then make the bao bread yourself.
The pork belly when cooked should have crispy crackle on top and tender juicy pork meat underneath. Served with lots of fresh coriander and slaw these buns go down well with a cold beer!
Me and my fella love making these when the footy is on and the boys come round. They are so ‘moorish’ and everyone loves them!
1/2 cup chinese rice wine
1/2 cup light soy sauce
1 cup hoisin
5 tbs brown sugar or honey
1 knob crushed ginger
4 crushed garlic cloves
1 tbs RED food colouring to get that red red Liverpool colour
1kg Pork belly
- Mix all the above ingredients -except oil and salt – in a bowl. Sit the pork in the bowl BUT DO NOT LET THE SKIN GET IN THE MARINADE. Just let the meat sit in the sauce for around 3 hours.
- Remove from marinade and dry the pork belly skin with a clean chuck, score with a sharp knife with lines 1 cm apart all over skin. Use a ‘stanley knife’ for best results!
- Rub with oil and salt and place on a wire rack on oven tray in hot oven until skin starts to crackle- about 30 mins.
- Remove from oven. Pour marinade on the bottom of oven dish and sit pork in the dish.
- Turn oven to 180 and cook for around 1.5-2hours until pork is tender and crackle crispy.
- If you find at the end the crackle is not crispy. Turn grill on and place under grill to crackle but KEEP YOUR EYE ON IT OR IT WILL BURN FAST!
- I removed my sauce from the pork and added a little bit of cornflour to it to thicken and pour over the pork!
I served my pork in between the baos alongside:
Fresh chopped Coriander
Asian Slaw- Slaw mix with- mayo, lime juice, chilli, coriander, sweet chilli.
Siracha mayo- I made my own mayo and mixed in some siracha sauce. You could just use store bought mayo for quickness.
Pickled carrots and cucumbers. You could use fresh! If you want to pickle them then just boil equal amount of white vinegar and water, peppercorns, chilli flakes add sugar to sweeten and pour over veggies and let sit for about an hour.
And finally the crackle!
I served all the bits to go with it in separate little dishes so it looked cool and everyone can help themselves- There is always that one mate that does not like coriander! haha
Buy all the ingredients out your local asian store for good value and don’t worry all the ingredients will keep in the fridge for ages!