Pork Belly Bao with Riesling
Sticky pork belly, fresh veg and a touch of chilli. A fabulous match with our Riesling. Created for us by Another Food Blogger
- Pork belly x 400g
- Bao buns x 12
- Peanuts x 4 tbsp
- Coriander x handful
- Carrots x 4
- Sesame seeds x 1 tsp (optional)
- Spring onion x 2
- Red chili x 2
- Ginger beer x 400ml
- Soy sauce x 2 tbsp
- For the Glaze-
- Kecap manis x 150ml
- Chili flakes x 2 tsp
- Ginger x 2 tsp (grated)
- Garlic x 2 cloves (crushed)
- Rice vinegar x 100ml
- Olive oil x 50ml
1. Cut the skin from the top of the pork belly and then cut into 1” thick pieces about the length of your index finger.
2. Place pork belly, ginger beer & soy sauce into a saucepan, cover with a lid and simmer gently for 1 hour.
3. Slice the carrots into thin matchsticks, the spring onion and chili into thin slices too.
4. Chop the peanuts, pick the coriander and set aside.
5. Mix the glaze ingredients together until ready to use.
6. Heat a saucepan of water ready to steam the bao buns.
7. Once pork is cooked, pat dry and fry for 1-2 minutes per side (be careful as it will burn quickly due to the sugars in the ginger beer)
8. Add glaze to pan, reduce heat to low/medium and cook for approx. 6-7 minutes until glaze has reduced and is sticky.
9. Remove pork and place in a bowl until ready to use.
10. Steam pork buns using a bamboo steamer or colander over the previously boiled water (approx. 2-3 minutes, following instructions on packet
1. Place carrots on base of bun, top with pork belly and remaining ingredients
• Chef knives
• Chopping board
• Measuring utensils
• Mixing bowl
• Frying pan w/ lid
• Saucepan & steamer
• Pork belly can be made a day or 2 in advance and fried to order when needed making this a quick meal when ready.
• Bao buns should be steamed at the last minute as they go cold very quickly.
• If you can’t find bao buns, soft burger buns will do the trick, skip the steaming. Or serve with rice.
• You can skip the glaze step if you want and just fry the pork belly and add a nice sriracha mayonnaise instead.