International

Hoisin Sticky Pork Belly Bao Buns

These fluffy steamed bao buns filled with sticky pork belly and fresh salad ingredients are so moreish they wont last long on the plate!

Easy
4 - 5
20 mins (+ 2 hours marinating)
20 mins cook

650g New Zealand pork belly, skin removed, cut into 2cm slices

Marinade

2 Tbsp light soy sauce

2 Tbsp dark soy sauce

2 Tbsp hoisin sauce

2 Tbsp sesame oil

1 clove garlic, crushed

½ tsp Chinese five spice

15 bao buns, steamed

Shredded beetroot

Mesclun salad

Hoisin sauce

Spring onion, finely chopped

Black sesame seeds

Tip: Marinade the pork belly overnight if possible to allow the flavours to infuse

This delicious recipe was developed by Basil and Lime

Ingredients

650g New Zealand pork belly, skin removed, cut into 2cm slices

Marinade

2 Tbsp light soy sauce

2 Tbsp dark soy sauce

2 Tbsp hoisin sauce

2 Tbsp sesame oil

1 clove garlic, crushed

½ tsp Chinese five spice

15 bao buns, steamed

Shredded beetroot

Mesclun salad

Hoisin sauce

Spring onion, finely chopped

Black sesame seeds

Tip: Marinade the pork belly overnight if possible to allow the flavours to infuse

This delicious recipe was developed by Basil and Lime

Nutrition

No items found.
01
Marinade (ideally overnight)

Combine the marinade ingredients together and coat the pork belly. Leave in the fridge to marinate overnight, or for at least 2 hours. Remove from the fridge 10 mins before cooking.

01
02
Cook the pork belly

Heat a frying pan and cook the pork for 3 mins on each side, until caramelised.

Remove from the pan and allow to cool for 4 mins before cutting into smaller pieces.

Return to the pan and coat in the sauces, ensuring the meat is cooked through.

02
03
Assemble the pork belly bao buns

Fill the steamed bao with mesclun, beetroot, pork, and hoisin sauce. Sprinkle with spring onion and black sesame seeds.

03
04
04
05
05
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Suitable cuts

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International

Hoisin Sticky Pork Belly Bao Buns

These fluffy steamed bao buns filled with sticky pork belly and fresh salad ingredients are so moreish they wont last long on the plate!

20 mins (+ 2 hours marinating) | 20 mins cook
Easy
4 - 5

650g New Zealand pork belly, skin removed, cut into 2cm slices

Marinade

2 Tbsp light soy sauce

2 Tbsp dark soy sauce

2 Tbsp hoisin sauce

2 Tbsp sesame oil

1 clove garlic, crushed

½ tsp Chinese five spice

15 bao buns, steamed

Shredded beetroot

Mesclun salad

Hoisin sauce

Spring onion, finely chopped

Black sesame seeds

Tip: Marinade the pork belly overnight if possible to allow the flavours to infuse

This delicious recipe was developed by Basil and Lime

01
Marinade (ideally overnight)

Combine the marinade ingredients together and coat the pork belly. Leave in the fridge to marinate overnight, or for at least 2 hours. Remove from the fridge 10 mins before cooking.

02
Cook the pork belly

Heat a frying pan and cook the pork for 3 mins on each side, until caramelised.

Remove from the pan and allow to cool for 4 mins before cutting into smaller pieces.

Return to the pan and coat in the sauces, ensuring the meat is cooked through.

03
Assemble the pork belly bao buns

Fill the steamed bao with mesclun, beetroot, pork, and hoisin sauce. Sprinkle with spring onion and black sesame seeds.

04
05