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.
40mins
Capable Cooks
10
What you’ll need
INGREDIENTS
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
- Combine pork belly, with all the marinade ingredients in a bowl. Cover and place in the fridge for at least 1 hour.
- In a small bowl mix together all the ingredients for a the crispy coating.
- Transfer the marinated pork belly into the flour mixture, allowing the excess buttermilk to drip off before.
- 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.
- 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.
- Cook bao buns according to the pack instructions.
- Place cooked pork belly in a bowl, pour over the sauce and toss together.
- To assemble stuff bao buns with cucumber red onion, pork belly pieces and finish with a sprinkle of coriander.
- Serve and enjoy!
