Krokante Varkensbuik Bao Broodjes
Crispy Pork Belly Bao Buns
Rated 2.9 stars by 9 users
Category
Pork
Servings
4
Prep Time
15 minutes
Cook Time
60 minutes
Calories
77
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 the belly is resting and slice chilli, spring onion and carrot.
To make the 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 Video
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.