Sticky Black Garlic and Chili
Pork Bao Buns

Ingredients

​

 For the pickle: 

• 1 large cucumber, julienned

• 2 carrots, julienned 

• 1/2 onion, thinly sliced

• 1/4 cup white vinegar

• 2 tbsp white sugar

• pinch of salt

• 1/4 tsp mustard seeds

​

For the pork:

• 500g pork belly, cut into slices 

• 2 cups hot chicken stock

• 1 tbsp oil

• 4 tbsp Black Garlic Drizzle with Chili Oil

• 6 tbsp hoisin sauce 

​

To serve:

• 12 bao buns

• Kewpie mayonaise

• Coriander, chopped  

​

​

Method 

• In a large pot add the pork belly slices and broth, and bring to a boil. Place on the lid and reduce the temperature and simmer for 2 hours.

• While the pork is simmering make your pickled vegetables by mixing all pickle ingredients into a bowl and then letting them sit in the fridge until ready to serve.

• For the pork, turn off the heat and remove the pieces, placing them on a paper towel to soak up excess liquid. Chop the pork into small bite sized pieces.

• In a large saucepan add the oil and pork and over medium-high heat, cook until golden and crispy. Once browned, add the sauces and glaze the pork, tossing in the pan until the pieces are sticky. 

• Steam your bao buns according to packet instructions.

• To assemble, squeeze some mayonnaise onto the base of the buns. Then place in a few pieces of your sticky pork, and top with the pickles and coriander. Enjoy!