Hoisin Pork Belly Bao
What You Will Need
Ingredients
- Salad
- ¼ cup white vinegar
- 2 teaspoons caster sugar
- 1 red chilli, finely chopped
- 1 teaspoon Lee Kum Kee Pure Sesame Oil
- ½ teaspoon table salt
- 1 cup each shredded red and green cabbage
- 1 medium carrot, julienned
- 1/3 telegraph cucumber, julienned
- 1 spring onion, thinly sliced
- To serve:
- 8 frozen plain bao
- ¼ cup Lee Kum Kee Hoisin Sauce
- 2–3 tablespoons good-quality egg mayonnaise
- 1 tablespoon toasted sesame seeds
- 1 handful fresh coriander leaves
Marinade
- Hoisin Pork Belly:
- 600 grams pork belly slices
- ¼ cup Lee Kum Kee Hoisin Sauce
- 3 tablespoons Lee Kum Kee Premium Soy Sauce
- 2 tablespoons finely chopped fresh ginger
- 2 teaspoons Lee Kum Kee Pure Sesame Oil
- 1 teaspoon garlic powder
Made with
Lee Kum Kee products
How to make it
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Line a baking dish with baking paper.
Pork belly: Combine the pork slices and marinade ingredients in the prepared dish, cover and refrigerate for at least 30 minutes and up to 6 hours.
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Preheat the oven to 180ºC fan bake. Cook the pork slices for 20 minutes then turn and cook for another 10–15 minutes or until tender, golden and cooked through.
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Salad: In a large bowl, beat together the vinegar, sugar, chilli, sesame oil and salt. Once the sugar and salt has dissolved, add the vegetables and toss to combine.
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To serve: Steam the frozen bao in a steamer for 10 minutes or until fluffy and light.
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Cut the pork slices into pieces small enough to fit into each bao and cut out any bones or cartilage.
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Smear a teaspoon of hoisin sauce between the bao and top with salad, hoisin pork slices, mayonnaise, sesame seeds and coriander.