Pork Belly Bao Recipe
hoisin, pickled daikon-carrots, kewpie
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Ingredients
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Pork Belly Bao Ingredients
Method
Pork Belly Bao Directions
- 1
Prepare the Pork Belly
Preheat the oven to 160°C (320°F). Score the skin of the pork belly in a crosshatch pattern and season it with salt and pepper. Place it in a roasting pan and cover with foil. Roast for 2.5 hours until tender.
- 2
Glaze the Pork Belly
After 2.5 hours, remove the foil and brush the pork belly generously with hoisin sauce. Increase the oven temperature to 220°C (428°F) and roast for an additional 30 minutes until the skin is crispy.
- 3
Pickle the Vegetables
While the pork is roasting, julienne the daikon radish and carrots. In a bowl, combine rice vinegar, sugar, and a pinch of salt. Add the vegetables and let them pickle for at least 30 minutes.
- 4
Prepare the Bao Buns
Steam the bao buns according to package instructions until soft and warm.
- 5
Assemble the Bao
Slice the crispy pork belly into thick pieces. Place a piece of pork belly in each bao bun, add a spoonful of pickled daikon and carrots, and drizzle with Kewpie mayonnaise. Top with sliced green onions.
