Vietnamese Pork Belly Bao Vietnamese Pork Belly Bao
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Prep 20 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
Pork belly
  • 800 g Piece boneless pork belly, cut in to thick slices
  • 6 Garlic cloves, minced
  • Thumb size piece of ginger, peeled and finely grated
  • 2½ tbsps Soy sauce
  • 2 tbsps Fish sauce
  • 1 stalk of lemongrass, pounded in a pestle & mortar to a paste
  • 2 tbsps Sugar
  • 1 tbsp Shaoxing wine vinegar
  • 1 tbsp Hoisin sauce
  • ½ tsp White pepper
  • 1 tbsp Sriracha hot sauce

Vietnamese Pork Belly Bao

  • Heat oven to 170℃. Heat 2 tbsps of oil in a flameproof casserole dish over a medium-high heat. In batches, brown the pork belly well, then transfer to a plate. Tip the sugar into the dish and cook over a medium heat until starting to dissolve and caramelise, then quickly stir in the garlic and ginger and cook for 1 min.
  • Carefully pour in the rice wine, fish sauce and soy sauce and simmer to dissolve the sugar. Stir the pork into the caramel to coat, then add 100ml water, sriracha (if using) and lemongrass paste and bring to a simmer. Put the lid on and cook in the oven for 1 hr 15 mins. Remove from the oven, uncover, put on a high heat to simmer and reduce the sauce until sticky. 
  • To make the peanuts garnish, mash most of the peanuts using a pestle and mortar, then add the rest of the nuts and roughly crush for a chunky texture.
  • Serve with warm and soft bao buns, filled with a sriracha mayo.


Vietnamese Pork Belly Bao Vietnamese Pork Belly Bao

Vietnamese Pork Belly Bao

favorite
print
like
Prep 20 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
Pork belly
  • 800 g Piece boneless pork belly, cut in to thick slices
  • 6 Garlic cloves, minced
  • Thumb size piece of ginger, peeled and finely grated
  • 2½ tbsps Soy sauce
  • 2 tbsps Fish sauce
  • 1 stalk of lemongrass, pounded in a pestle & mortar to a paste
  • 2 tbsps Sugar
  • 1 tbsp Shaoxing wine vinegar
  • 1 tbsp Hoisin sauce
  • ½ tsp White pepper
  • 1 tbsp Sriracha hot sauce
  • Heat oven to 170℃. Heat 2 tbsps of oil in a flameproof casserole dish over a medium-high heat. In batches, brown the pork belly well, then transfer to a plate. Tip the sugar into the dish and cook over a medium heat until starting to dissolve and caramelise, then quickly stir in the garlic and ginger and cook for 1 min.
  • Carefully pour in the rice wine, fish sauce and soy sauce and simmer to dissolve the sugar. Stir the pork into the caramel to coat, then add 100ml water, sriracha (if using) and lemongrass paste and bring to a simmer. Put the lid on and cook in the oven for 1 hr 15 mins. Remove from the oven, uncover, put on a high heat to simmer and reduce the sauce until sticky. 
  • To make the peanuts garnish, mash most of the peanuts using a pestle and mortar, then add the rest of the nuts and roughly crush for a chunky texture.
  • Serve with warm and soft bao buns, filled with a sriracha mayo.