Crispy Pork Belly Bao Buns
Crispy Pork Belly Bao Buns
Rated 5.0 stars by 1 users
Category
Pork
Servings
4
Prep Time
15 minutes
Cook Time
60 minutes
Bow down to these Crispy Pork Belly Bao Buns with sriracha-bbq mayo. It's ideal, easy, asian-style street food at home.
Author:Smokey Q
Ingredients
-
Bulls Head Sriracha Sauce
-
SPG sea salt blend
-
Smokey Q Rib Rub
500 gram boneless pork belly
8 frozen bao buns
Whole egg mayo
2 fresh red chilli
Spring onions
Coriander leaves
Carrot sliced or shaved length ways
Directions
Preheat oven or Weber kettle to 260°C. Score pork skin with sharp knife,about 1/2 cm apart. This helps create the perfect size when slicing it.
Rub pork skin with olive oil before sprinkling with SPG salt blend, then sprinkle the bottom side with a rib rub.
Place pork on a baking tray and roast for 20 minutes or until skin is crisp. Reduce heat to 160°C and roast for a further 20 minutes or until pork is tender and cooked through. Rest for 20 minutes, then cut into 1/2 cm slices.Best results cook till 160f or 71c
Steam bao buns whilst belly is resting and slice chilli, spring onion and carrot.
To make sauce mix equal quantities of mayonnaise and Bulls head sriracha sauce in a bowl with a spoon.
Now assemble your buns! I always place pork belly in first, then a drizzle of Sriracha mayo, then add garnish of chilli, spring onion and carrot.
One thing that goes great on these is spicy Kimchi !
Recipe Note
To get the best results and super crispy skin always take out of bag 1 day prior and leave in fridge uncovered to dry out the skin.
This can be cooked with excellent results in an air fryer. I always run it at 200c for half the cook and drop it back to 160c for the last part of the cooking.
