Char Siu Pork Belly Bao Buns with Fresh Slaw

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A super easy and versatile pork dish that is easy to prepare in the air fryer or oven. This marinated pork belly is packed with flavour and served in light and fluffy prepared bao buns.

Get ready to impress your family and friends! 

Prep time: 10 mins

Cook time: 1 hrs and 0 mins

Serves: 4

Cooking Skill: Not Too Tricky

Ingredients

500g British pork belly slices
2 tablespoons prepared Hoisin sauce
8 plain bao buns, fresh or frozen
Mayonnaise
2 or 3 spring onions, finely sliced, to garnish
For the marinade:
2 teaspoons Chinese five spice powder
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 garlic cloves, peeled and finely chopped or crushed
For the slaw:
1 carrot, peeled and grated
1 green apple, cored, deseeded and grated
4 radishes, topped, tailed and finely sliced
½ teaspoon oil
Juice of ½ lime or 1 tablespoon rice wine vinegar
Extra hoisin sauce , to serve

Method

Step 1

To prepare the marinade, put all the ingredients in a bowl and mix well.

Step 2

Add the pork belly slices and coat well in the marinade. Cover and marinate for a minimum of 4 hours in the fridge, or if time allows, overnight.

Step 3

Remove the pork from the fridge around 2030 minutes before cooking to bring up to room temperature.

Step 4

For the oven method, preheat oven to 180°C, 160°C  Fan, Gas Mark 4. Lay the marinated pork belly slices in a large ovenproof dish and cover loosely with foil. Cook for 45 minutes. Uncover, increase the oven temperature to 200°C , 180°C Fan for 15 minutes to allow the edges to crisp up. 

Step 5

Alternatively, if using an air fryer, put the marinated pork belly in the airfryer Set the temperature to 180°C and cook for 25-30 minutes.

Step 6

Meanwhile, put all the slaw ingredients into a bowl and toss together.

Step 7

Put the cooked pork on a chopping board and cut into chunks. Transfer to a medium bowl and toss in the hoisin sauce.  

Step 8

Cover loosely to keep warm whilst you prepare your bao buns according to the packet instructions. Serve your bao buns filled with a little mayonnaise, hoisin sauce, the slaw and the crispy pork belly slices. Garnish with the spring onions before serving.

Tips and Serving Suggestions

If Bao buns are not available, use warmed brioche buns instead. 

Each serving provides

Based on pork belly slices
Energy

2964kj

707kcal

35%

Fat

31.7g

45%

Saturates

10.6g

53%

Sugars

21g

23%

Salt

3.38g

56%

% of an adult's Reference intake
Typical energy values per 100g: 1012kJ, 241kcal, 10.8g fat, 3.6g saturates
Each serving provides: 34g Protein, 68.8g Carbohydrate, 5.4g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

To prepare the marinade, put all the ingredients in a bowl and mix well.

Step 2

Add the pork belly slices and coat well in the marinade. Cover and marinate for a minimum of 4 hours in the fridge, or if time allows, overnight.

Step 3

Remove the pork from the fridge around 2030 minutes before cooking to bring up to room temperature.

Step 4

For the oven method, preheat oven to 180°C, 160°C  Fan, Gas Mark 4. Lay the marinated pork belly slices in a large ovenproof dish and cover loosely with foil. Cook for 45 minutes. Uncover, increase the oven temperature to 200°C , 180°C Fan for 15 minutes to allow the edges to crisp up. 

Step 5

Alternatively, if using an air fryer, put the marinated pork belly in the airfryer Set the temperature to 180°C and cook for 25-30 minutes.

Step 6

Meanwhile, put all the slaw ingredients into a bowl and toss together.

Step 7

Put the cooked pork on a chopping board and cut into chunks. Transfer to a medium bowl and toss in the hoisin sauce.  

Step 8

Cover loosely to keep warm whilst you prepare your bao buns according to the packet instructions. Serve your bao buns filled with a little mayonnaise, hoisin sauce, the slaw and the crispy pork belly slices. Garnish with the spring onions before serving.

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