Pork Belly Steamed Buns
Photography Aaron McLean.
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.
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
½ teaspoon ground Chinese 5 spice
To serve
12 Chinese steamed buns, hot
Kewpie mayonnaise
1 small telegraph cucumber, shaved into long strips
hoisin sauce or Sriracha chilli sauce
chopped roasted peanuts
crispy shallots
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 2 hours and up to 24 hours.
To cook: Preheat the barbecue to medium and cook the pork for 1-2 minutes each side until golden, a little charred in places and just cooked through.
To serve: Slice the pork into shorter lengths. Cut the buns ¾ 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. Makes 12 buns
Pantry Notes: Kecap Manis (pronounced Ketchup MAH-niss) is a sweetish, thick soy sauce made with palm sugar and seasoned with star anise and garlic. Available in the international section of supermarkets. Chinese five-spice is a traditional blend of five or more spices, including star anise, cinnamon, cloves, Szechuan pepper and fennel. Available in the spice section of supermarkets or at Asian food stores. Kewpie myonnaise is the most popular brand of Japanese mayonnaise. Available in the international section of supermarkets or at Japanese food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.