SunPork Fresh Foods Super Crunchy Honey Pork
Korean Style Pork Belly Bao Buns
Pork belly is always a crowd-pleaser and these Korean Style Pork Belly Bao Buns, do just that. Because what could be better than spicy pork belly nestled between a soft pillowy bao bun.


Capable Cooks


What you’ll need


Pork Marinade

  • 500g SunPork Fresh Foods Pork Belly, cubed
  • 1 cup buttermilk
  • ½ tsp. salt
  • ¼ tsp. white pepper
  • ½ tsp. garlic powder

Crispy Coating

  • 1 ½ cups flour
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • ½ tsp garlic powder
  • ½ tsp. celery salt
  • 1 tsp. dried thyme
  • 1 tsp. paprika
  • 1 tsp. baking powder
  • 1 tsp. chilli flakes

Korean Sauce

  • 2 Tbsp. gochujang paste
  • 2 Tbsp. honey
  • 4 Tbsp. brown sugar
  • 4 Tbsp. soy sauce
  • 2 garlic cloves, minced
  • 2 tsp ginger, minced
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. sesame oil

To Serve

  • 10 bao buns
  • 1 red onion, thinly sliced
  • ½ cucumber, cut into thin sticks
  • Coriander, roughly chopped

How to make it

  1. Combine pork belly, with all the marinade ingredients in a bowl. Cover and place in the fridge for at least 1 hour.
  2. In a small bowl mix together all the ingredients for a the crispy coating.
  3. Transfer the marinated pork belly into the flour mixture, allowing the excess buttermilk to drip off before.
  4. Pre-heat deep fryer to 170°C, cook pork belly pieces for 5-7 mins or until golden brown and cooked through. Repeat this process until all the pork belly is cooked and allow to drain on paper towels.
  5. Combine all the ingredients for the sauce in a small saucepan over a med. heat. Bring to a simmer and cook for 5 mins until the sauce has thickened.
  6. Cook bao buns according to the pack instructions.
  7. Place cooked pork belly in a bowl, pour over the sauce and toss together.
  8. To assemble stuff bao buns with cucumber red onion, pork belly pieces and finish with a sprinkle of coriander.
  9. Serve and enjoy!