PORK BELLY BAO NEAR ME RECIPES

Steps:

• Preheat the oven to 160C/320F. Combine the ingredients for the braising liquid in a casserole dish. Slice the piece of pork in half and add it to the liquid, skin side up. Pour in enough water to allow the braising liquid to just cover the pork. Cover with baking paper, foil and cover with a lid. Place in the oven and cook for 2 hours. Set aside in the fridge overnight to chill. To make the spicy mayo, mix ingredients in a small bowl and set aside. Scoop out and discard any pork fat in the dish. Transfer the pork to a cutting board. Place 1 cup of the braising liquid in a small saucepan over high heat (save the remainder in the freezer to use as a master stock. Simmer the braising liquid for 10-12 minutes or until thickened. Preheat a barbecue grill plate or a non-stick frying pan over high heat. Use a sharp knife to cut the pork into thick slices or squares. Grill for 2-3 minutes each side, spooning over some of the reduced braising liquid as the pork cooks. To serve, spoon spicy mayo onto the bottom of each bao bun. Top with cabbage and pork. Then sprinkle with peanuts and spring onion. Drizzle with more spicy mayo and serve.

Steps:

• To Prep In a steamer, steam the bao buns until they are light and fluffy. Combine the mayonnaise and sriracha together to make sriracha mayo. In a bowl, add shredded carrot. Cover with ? cup salt and mix through. Allow to sit for 15 mins. Squeeze out liquid and rinse under water. Add carrot into a bowl. Pour in enough vinegar to submerge the carrot. Add in sugar and salt, and stir to dissolve. Allow to sit for 20 mins. To Assemble Carefully open bao buns. In the middle, add the sriracha mayo, pork belly, pickled carrots, coriander and chilli. Repeat this with the remaining ingredients and serve.