- 25 mins
Chinese Pork Belly Gao Bao? It's a culinary adventure close to my heart. Imagine tender, caramelised pork belly embracing soft gao bao buns, creating a dance of flavours – savoury, sweet, and oh-so-crispy. Top it off with fresh cucumber, the aroma of coriander, and a dash of sriracha for an unforgettable, homemade delight.
For the Pork Belly:
- 1 pound (450g) pork belly, skin on
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine (Chinese cooking wine)
- 1 tablespoon sugar
- 1/2 teaspoon five-spice powder
- Salt and pepper to taste
For Assembling the Gao Bao:
- 8 store-bought gao bao buns
- Hoisin sauce
- Sriracha sauce (optional)
- Fresh cucumber slices
- Fresh coriander leaves
- Sliced green onions
Start by parboiling the pork belly. In a large pot of boiling water, blanch the pork belly for 5-7 minutes. This helps remove impurities and excess fat.
Remove the pork from the pot, rinse it under cold water, and pat it dry with paper towels. Let it cool slightly, and then cut it into thin slices.
Heat the vegetable oil in a wok over high heat until it's smoking hot.
Add the garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the pork belly slices and stir-fry for 3-4 minutes until they start to turn golden and crispy.
In a bowl, mix together the soy sauce, hoisin sauce, oyster sauce, Shaoxing wine, sugar, and five-spice powder. Pour this sauce over the pork and stir-fry for an additional 2-3 minutes until the pork is well-coated and caramelised.
Season with salt and pepper to taste. Remove from heat.
Warm the store-bought gao bao buns according to the package instructions.
Spread a little hoisin sauce inside each bun.
Place a few slices of the caramelised pork belly inside each bun.
Add a drizzle of sriracha sauce if you like it spicy.
Top the pork with fresh cucumber slices, corianda leaves, and sliced green onions.
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.