Hoisin Stick Pork Belly Bao Buns

Essence columnist Barb Palmer has been part of the friendly team at Rangiora New World for 19 years, the last eight as their Brand Ambassador sharing recipes and ideas with customers.

If you’re looking for something a bit different for picnics or barbies, how about our Hoisin Sticky Pork Belly Bao Buns. These fluffy steamed bao buns are filled with sticky marinated pork belly and salad, they are so moreish they won’t last long with dinner guests around.

All our pork is sourced locally and is of the upmost quality. If you’re not sure what to buy, just ask one of our friendly butchery staff. A couple of pointers to help you perfect your recipe, when defrosting your buns keep them in the bag until ready to use. Heat in the microwave for 1 minute but put a glass of water in with them, this helps them steam. I would definitely recommend marinating the meat overnight, it certainly gives the pork more flavour.  After filling the buns I also added some Kewpie Mayo, it just finishes them off. Make sure you check our Something’s Cooking Recipe Stand for our new recipes when you’re in store next. Until next time, happy cooking

Hoisin sticky pork belly bao buns

Serves   4-5

Prep time: 20 mins + marinating

Cooking time: 20 mins

Ingredients

  • 650g 100% New Zealand pork belly, skin removed, cut into 2cm slices

For the 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

To assemble:

  • 15 bao buns, steamed

  • Shredded beetroot

  • Mesclun salad

  • Hoisin sauce

  • Spring onion, finely chopped

  • Black sesame seeds

1.      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.

2.                  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.

3.                  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.

NOURISHINGMelanie Cox