Sticky Pork Bao Recipe

Name: Sticky Pork Bao Recipe
Total time: 125 min
Ingredients: 1 tbsp olive oil; 500 g boneless pork belly, cut into approximately 2 cm (¾ inch) slices (or pork rashers/slices) (see note 1); 2 garlic cloves, roughly sliced; 1 thumb-sized piece of ginger, roughly sliced into matchsticks; 125 ml Shaoxing wine (can be substituted with dry white wine or with water); 55 g brown sugar; 60 ml tamari or all-purpose soy sauce; 1 tsp Chinese five spice; 2 star anise; 125 ml water; 8 bao buns (see note 2); Peanuts, crushed; Spring onion (scallion), finely sliced; Carrot, sliced into batons; Cucumber, cut into batons; Coriander (cilantro) leaves; Chilli, finely sliced; Equal parts sriracha and whole-egg mayonnaise, mixed

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Sticky pork bao - what could be better than succulent pork belly encased in a fluffy bao bun with fresh crunchy herbs and veggies and a creamy, spicy sauce?

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Ingredients

1 tbsp olive oil
500 g boneless pork belly, cut into approximately 2 cm (¾ inch) slices (or pork rashers/slices) (see note 1)
2 garlic cloves, roughly sliced
1 thumb-sized piece of ginger, roughly sliced into matchsticks
125 ml Shaoxing wine (can be substituted with dry white wine or with water)
55 g brown sugar
60 ml tamari or all-purpose soy sauce
1 tsp Chinese five spice
2 star anise
125 ml water
8 bao buns (see note 2)
Peanuts, crushed
Spring onion (scallion), finely sliced
Carrot, sliced into batons
Cucumber, cut into batons
Coriander (cilantro) leaves
Chilli, finely sliced
Equal parts sriracha and whole-egg mayonnaise, mixed