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Steamed Pork Belly Bun, Hoisin Mayonnaise
Steamed Pork Belly Bun, Hoisin Mayonnaise – Recipe

In this Chinese classic with a modern twist, a thick slice of roasted pork belly and tender shiitake mushrooms are dressed in a savoury hoisin mayonnaise and filled into a pillowy steamed bao bun.

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Ingredients per serve

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What you need

In this Chinese classic with a modern twist, a thick slice of roasted pork belly and tender shiitake mushrooms are dressed in a savoury hoisin mayonnaise and filled into a pillowy steamed bao bun.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Roasted Pork Belly

    • Place the dark and light soy sauces, kecap manis, Chinese cooking wine, onions, garlic, spring onion, ginger, cloves, fennel, star anise, cinnamon, Szechuan pepper, rock sugar, and water (750 ml per 10 serves) in a pan. Simmer on a low heat.
    • Add the pork belly and cook on low hear for 2–3 hours. Allow to cool.

  3. Braised Shiitake

    • Soak the shiitake mushrooms in water (500 ml per 10 serves) overnight. Once softened, drain the shiitake in a sieve and cut into thick slices.
    • Sweat the ginger in some oil. Add in the sliced shiitake togeher with the oyster sauce.
    • Add in KNORR Concentrated Liquid Stock along with the garlic, shallots, and Chinese cooking wine.
    • Simmer on low heat until almost all the liquid has evaporated. Allow to cool.

  4. Hoisin Mayo

    • Combine HELLMANN'S Real Mayonnaise with the hoisin sauce, peanut butter, and lime juice. Mix well.

  5. Salad

    • Toss together the cucumber and radishes with red chillies and some vinaigrette. Season.

  6. To Assemble and Serve

    • Roast the pork belly at 200°C until crispy. Allow to cool before slicing.
    • Assemble the bao buns with a slice of pork belly, spring onions, hoisin mayo, salad, and fresh coriander.
    • Garnish with sesame seeds and a drizzle of sesame oil before serving.
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