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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!