Pork Belly Breakfast Bao
Succulent caramelised pork belly meets creamy soft scrambled eggs, all tucked into a fluffy bao and finished with a drizzle of spicy chilli oil. Whether you're elevating your weekend brunch or indulging in a next-level breakfast, this bao is a game-changer.
2 hrs + overnight
Easy
12
What you’ll need
INGREDIENTS
- 1kg SunPork Fresh Foods Pork Belly, rind on
- ½ cup char siu sauce
- 2 Tbsp. oyster sauce
- 2 Tbsp. apple cider vinegar
- 1 tsp. celery salt
- 1 tsp. dried coriander
- ½ tsp. allspice
- 2 Tbsp. brown sugar
- 12 eggs
- 90g butter
- 12 bao buns
- Fresh coriander, to garnish
- Chilli oil, optional
- Salt and pepper, to taste
How to make it
- In a bowl, whisk together the char siu sauce, oyster sauce, apple cider vinegar, celery salt, dried coriander, allspice, and brown sugar until well combined.
- Add the pork belly strips and toss to coat evenly.
- Cover and refrigerate for at least 4 hrs, preferably overnight, to allow the flavours to develop.
- Preheat fan-forced oven to 150°C. Line a baking tray with foil and place a wire rack on top.
- Arrange the pork belly strips on the rack, reserving any leftover marinade. Roast for 1.5 hrs, basting with the remaining marinade every 30 mins.
- Increase the oven temp. to 200°C and cook for another 15 mins, or until caramelised and slightly charred.
- Just before the pork belly is finished cooking, whisk together the eggs and a pinch of salt.
- Heat a fry-pan over low heat and melt the butter.
- Pour in the egg mixture and gently stir with a spatula, moving the eggs from the edges to the center.
- Cook slowly, stirring frequently, until the eggs are just set but still creamy. Remove from the heat immediately.
- Steam the bao buns according to pack instructions.
- Fill each bun with slices of pork belly and a spoonful of scrambled eggs.
- Top with fresh coriander and a drizzle of chilli oil.
- Serve immediately and enjoy!
