Pork Main Chinese

Bow down to these crispy pork belly bao with sriracha mayo

Name: Crazily good crispy pork belly bao with sriracha mayo
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: /chinese
Ingredients: 500g boneless pork belly; 8 frozen bao buns (from Asian food shops); 260g Whole Egg Spicy Sriracha Mayonnaise; 1 carrot, grated lengthways; Thinly sliced spring onions, to serve; Coriander leaves, to serve; Chopped unsalted roasted peanuts, to serve

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15m

Crispy pork belly bao with sriracha mayo

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by delicious. team

delicious. team

Oct 12, 2001

Spicy, crunchy, creamy and fresh, these pork belly bao buns really have it all.

500g boneless pork belly
8 frozen bao buns (from Asian food shops)
260g S&W Whole Egg Spicy Sriracha Mayonnaise
1 carrot, grated lengthways
Thinly sliced spring onions, to serve
Coriander leaves, to serve
Chopped unsalted roasted peanuts, to serve

Method

1.

Score the pork belly skin at 5mm intervals. Place on a plate and chill, uncovered, overnight. Remove from fridge and stand at room temperature for 20 minutes before roasting.
2.

Preheat oven to 260°C. Rub pork skin with fine cooking salt. Place pork on a baking tray and roast for 20 minutes or until skin is crisp. Reduce heat to 160°C and roast for a further 20 minutes or until pork is tender and cooked through. Rest for 20 minutes, then cut into thick slices.
3.

Place buns in a large steamer and set over a wok of boiling water. Cover and steam for 10-12 minutes or until cooked through.
4.

Spread buns with sriracha mayonnaise and top with pork, carrot, spring onion, coriander and nuts.