Pork Bao
A delicious recipe for Pork Bao, perfect for communal dining. In this recipe, pork belly is marinated and served with pickled cucumber, fresh coriander, fried shallots, and dipping sauce in a soft bao bun.
Ingredients 14
Pork And Marinade
1500 g pork belly, skin on
5 cloves garlic, minced
2 tbsp ginger, grated
1 tsp white pepper, ground
1 tbsp sesame oil
150 g brown sugar
100 ml shaoxing wine
120 ml soy sauce
4 tbsp hoisin sauce
Assembly
12 bao buns
1 cucumber, thinly sliced
1⁄2 bunch coriander, leaves picked
30 g fried shallots
1 chilli, sliced, fresh, for garnish
20 g ginger, pickled
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Method 5
Pat dry the with a paper towel and transfer to a container. In a large bowl, add , , , , , , , and . Mix well and pour over the pork to marinate for at least 4-6 hours or best overnight.
Preheat the oven to 180°C, remove the from marinade (keep the marinade sauce) and place pork on the oven rack skin side up with a drip tray underneath. Cook for 10-15 minutes. Lower the heat to 140°C, then cook for a further 30 minutes.
Meanwhile, heat the marinade sauce and bring to the boil, simmer for 2-3 minutes. Remove from the oven, allow to sit for 10 minutes and then thinly slice. Transfer to a plate and then drizzle the sticky sauce over the meat.
Heat up the according to the package before serving.
Serve the pork platter and all the garnishes separately on a large platter and let guests assemble to their liking.
Songkran Fa-A-Loon's tips
Leaving the marinade to soak overnight will give the Bao the deepest flavour.
