Char siu pork belly bao bun

Method Print recipe

For the pickles

1. Combine the rice wine vinegar, caster sugar and water, stirring until the sugar has dissolved. Thinly slice the cucumber and chilli, add to the pickling liquor and leave for a minimum of 30 minutes. Drain before serving.

For the char siu sauce

1. Combine the light soy sauce, ketchup, hoisin sauce, oyster sauce, sesame oil, Chinese five spice, garlic, ginger, light brown sugar and honey in a saucepan. Bring to a gentle simmer, add cornflour to thicken and cook until glossy.

For the black garlic mayonnaise

1. Blend the peeled black garlic with the mayonnaise until smooth and fully incorporated. Refrigerate until required.

For the pork belly and bao

1. Toss the pork belly in cornflour until evenly coated, shaking off any excess.
2. Deep-fry the pork belly at 180°C until golden, crispy and piping hot throughout. Remove and drain well.
3. Transfer the crispy pork belly to a bowl, add the warm char siu sauce and toss until evenly coated.
4. Steam the bao buns until hot, soft and fluffy.

Assembly

1. Fill each bao with the crispy char siu pork belly, pickled cucumber and chilli. Finish with black garlic mayonnaise, sliced spring onion and white and black sesame seeds. Serve immediately.