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Mini Sandwiches

Sticky Black Garlic and Chili
Pork Bao Buns


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


  • 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!

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