- prep25 mins
- cook75 - 90 mins
- serves8
Ingredients
For the crispy pork:
- Approx 600 grams pork belly
- 2 tsp Chinese five spice
- 1 tsp onion powder
- 1 tsp white pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp brown sugar
- 1 tsp white vinegar
- 1 tbsp olive oil
- 1 tbsp sea salt flakes
For the chilli mayo:
- 1/2 cup mayonnaise (ideally kewpie)
- 3 teaspoons Sriracha sauce
- 1 teaspoon lime juice
To serve:
- 8 frozen bao buns (from Asian food shops)
- 1 carrot, grated
- 1 cucumber, thinly sliced
- 1 Birds Eye chilli, thinly sliced
- Coriander leaves
Method
For the crispy pork:
- Preheat your Westinghouse oven to 90°C.
- Score both the skin and meat side of the pork belly using a sharp knife.
- In a small bowl, mix together Chinese five spices, onion powder, white pepper, garlic powder, paprika, salt, and brown sugar.
- Rub the spice mix over the meat side of the pork belly, making sure to get into the score marks.
- Flip the pork belly over into a foil-lined baking tray, skin-side up, and brush white vinegar over the skin.
- Once the oven is heated, bake the pork belly for 40 minutes at 90°C to dry out the skin.
- After 40 minutes, take out the pork belly, brush the skin with olive oil and sprinkle with sea salt flakes.
- Switch the oven setting to the AirFry function and increase the temperature to 220°C. Continue baking for another 30-40 minutes, or until the skin is crispy and the meat is tender.
For the chilli mayo:
- While the pork is cooking, prepare the chilli mayo. In a bowl, mix together mayonnaise, Sriracha sauce, and lime juice. Set aside in the fridge until needed.
To serve:
- Prepare the bao buns according to the package instructions. Typically, this involves steaming them until they are soft and warm.
- Once the pork is ready, remove it from the oven and let it rest for a few minutes.
- Slice it into thin pieces.
- Open up a bao bun and spread a generous dollop of chilli mayo inside.
- Layer in the crispy pork, followed by grated carrot, cucumber slices, and slices of Birds Eye chilli.
- Garnish with coriander leaves and repeat the process with the remaining bao buns.
- Serve immediately and enjoy your homemade Pork Belly Bao Buns!