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.
25ml Rice vinegar
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
Pork Marinade – Will marinade up to 5kg
20g sesame oil
700ml soy sauce
10g star anise
100g Sweet soy
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].
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