Hoisin Pork Belly Bao | Australia
Line a baking dish with baking paper. Pork belly: Combine the pork slices and marinade ingredients in the prepared dish, cover and refrigerate for at least 30
Keywords
- Lee Kum Kee
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at au.lkk.com.
Cooking tools:
- Steamer basket
- Baking dish
- Oven
- Refrigerator
- Parchment paper
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Tongs
Ingredients
- ¼ cup white vinegar
- 2 teaspoons caster sugar
- 1 red chilli, finely chopped
- 1 teaspoon Lee Kum Kee Pure Sesame Oil
- ½ teaspoon table salt
- 1 cup each shredded red and green cabbage
- 1 medium carrot, julienned
- 1/3 telegraph cucumber, julienned
- 1 spring onion, thinly sliced
- 8 frozen plain bao
- ¼ cup Lee Kum Kee Hoisin Sauce
- 2–3 tablespoons good-quality egg mayonnaise
- 1 tablespoon toasted sesame seeds
- 1 handful fresh coriander leaves
- 600 grams pork belly slices
- 3 tablespoons Lee Kum Kee Premium Soy Sauce
- 2 tablespoons finely chopped fresh ginger
- 2 teaspoons Lee Kum Kee Pure Sesame Oil
- 1 teaspoon garlic powder
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