Pork Bao – 4 portions

4 bao buns

4 slices pork belly that has been slow cooked till tender and placed into the fridge to set overnight before porting.

Vegetable pickle

25ml Rice vinegar

25g Sugar

Salt

50g Carrot julienne

100g Cabbage shredded

1ea Red Chilli seeded and sliced

10g Ginger minced

¼ Red onion sliced finely

Put vinegar, sugar and salt into a large bowl and whisk until sugar is dissolved. Add carrots, chilli, ginger, cabbage, and onion and toss to combine. Cover and refrigerate for at least 1 hour or up to several hours before serving

Hoisin sauce to taste

Cucumber

Shallot

• Make quick vegetable pickle and keep to the side
• Portion shallot and cucumber into batons
• Warm bao buns as per manufactures instructions
• While bun is warming reheat pork belly
• Split bun in half and brush with hoisin sauce
• Place pork on top of sauce followed by pickled vegetables, shallot and cucumber
• Serve straight away

 Pork Marinade  – Will marinade up to 5kg

4Tb honey

20g sesame oil

700ml soy sauce

10g star anise

100g ginger

20ml sake

1Tb pepper

100g Sweet soy

• Place all ingredients into a bowl and mix well
• Rub all over pork and marinate overnight
• Cook at 120 degrees for 4 hours or until very tender
• Chill overnight until ready to portion

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].