Sticky Black Garlic and Chili
Pork Bao Buns
Ingredients
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For the pickle:
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1 large cucumber, julienned
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2 carrots, julienned
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1/2 onion, thinly sliced
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1/4 cup white vinegar
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2 tbsp white sugar
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pinch of salt
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1/4 tsp mustard seeds
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For the pork:
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500g pork belly, cut into slices
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2 cups hot chicken stock
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1 tbsp oil
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4 tbsp Black Garlic Drizzle with Chili Oil
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6 tbsp hoisin sauce
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To serve:
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12 bao buns
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Kewpie mayonaise
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Coriander, chopped
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Method
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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.
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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.
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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.
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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.
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Steam your bao buns according to packet instructions.
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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!