Pork Belly Bao Recipe
Place onto a baking paper lined multi purpose tray with a grilling and roasting insert.
Pork belly bao recipe. Whilst the bao buns are steaming you can continue to cook the pork belly. In batches brown the pork belly well then transfer to a plate. Chop the pork into bite sized chunks.
Cut the pork belly strips into pieces about 2 centimetres wide. Remove your roast from the packaging and pat dry with paper towel. Heat oven to 160c 140c fan gas 3.
Microwave on high 100 for about 30 seconds or until warm. Heat the oil over medium high heat in a large skillet or wok. Of the oil to a frying pan and then mix the remaining glaze ingredients in a small bowl.
Combine char siu sauce with 1 tablespoon water in a heatproof jug. Half fill a large heavy based nonstick saucepan with water and bring to the boil. Place bao buns in a single layer over paper.
Sprinkle pork generously with salt. Cook pork belly until lightly browned on the bottom about 3 minutes. Steam according to packet directions until soft and spongy.
Fool proof roast pork belly. Prep time 10 minutes cook time 1 hour 15 minutes. Slice the knob of ginger.