2 November 2020 | Raidis Estate, Raidis Recipes | Raidis Estate
Crispy Pork Belly Bao Buns
This dish is an absolute party starter!
As we head into the silly season of pre-Christmas catch-ups and office get-togethers you might be looking for some delicious dishes to share with your friends.
No doubt the usual end of year celebrations might look a bit different depending on where you live, but these Crispy Pork Belly Bao Buns are sure to put a smile on your guest’s dials.
Serve these babies with our Cheeky Goat Pinot Gris or PG Project Oak.
What you’ll need:
600g piece slow-cooked pork belly
300g packet frozen gua bao buns (10)
¼ cup char siu sauce
1 Lebanese cucumber, trimmed, cut into matchsticks
2 green spring onions, thinly sliced diagonally
Fresh coriander sprigs, to serve (optional)
Cook pork belly according to packet directions for about 30 minutes, or until pork is cooked and crackling is crisp. Remove.
Stand for 10 minutes. Slice pork into pieces.
Meanwhile, line a bamboo steamer with a sheet of baking paper. Pierce holes over the paper to allow steam to escape. Place bao buns in a single layer over paper. Steam according to packet directions, until soft and spongy.
Combine char siu sauce with 1 tablespoon water in a heatproof jug. Microwave on High (100%) for about 30 seconds, or until warm.
Serve buns filled with pork, cucumber and onions. Drizzle with sauce. Garnish with fresh coriander sprigs.