Crispy Pork Belly Bao
Scared of cooking pork belly?? Don’t be!! This simple method is so easy to follow, removes so much of the fat, has the most flavourful and succulent meat plus gives you INSANELY CRISPY CRUNCHY PUFFY delicious crackling!
The flesh side is marinated in a mix of ginger, garlic, shaoxing wine, Chinese 5 spice powder, sesame oil, salt and white pepper and left for a couple of hours in the fridge to develop the flavours while the skin dries out. I skewered the pork belly slices together (skin pricked with a skewer too) to stay upright, skin side up, put them on a wired oven rack with lots of sea salt flakes and roasted for just over an hour. You can skip the skewering if you use a whole piece but I just used what I had.
Bao buns recipe from BBC Good Food online @bbcgoodfood, alternatively you can buy the bao buns online or from @marksandspencerfoodpr.
- Put the pork skin up on a board and use a metal skewer to prick lots of holes in the skin, do not pierce the flesh or the fat
- Combine all the ingredients for the paste in a bowl
- Turn the pork upside down and brush the flesh all over with the paste avoiding getting any of it onto the skin
- If using pork belly slices thread metal skewers through the flesh of the pork to hold it in place, I used 2 skewers to hold together 6 slices, skin side up (do not pierce the skin)
- Dry the skin thoroughly with paper towels and place in the fridge for a minimum of 2 hours
- Pre-heat the oven to 180°C
- Remove pork from the fridge and transfer to a wire rack on top of an oven tray
- Spread sea salt flakes all over the skin and roast for 60 minutes in the oven
- Turn the oven to grill/broiler mode and grill on medium high for about 20 minutes until the skin becomes puffy, crispy and golden, rotate the tray after 10 minutes of grilling
- Remove to a cutting board and slice into desired size pieces
- Serve inside bao buns with hoisin sauce, sliced cucumber, spring onions, radishes, crushed peanuts, coriander, sliced red chillis and sesame seeds