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    Pork Bao

    Pork Bao

    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].