Chinese steamed buns are readily available these days, and using this quick version of sticky pork belly for the filling means you can whip up these moreish little numbers in no time at all.
Makes: 12 Buns
500-gram piece boneless pork belly, skin off
2 tablespoons kecap manis or soy sauce
2 tablespoons tomato paste
1 tablespoon hoisin sauce
2 cloves garlic, crushed
2 teaspoons sesame oil
2 tablespoons lemon juice
¼ teaspoon ground
Chinese five spice
12 Chinese steamed bao buns, hot
1 small telegraph cucumber, cut into thin strips
hoisin sauce or sriracha chilli sauce
chopped roasted peanuts and crispy shallots, to garnish
Cut the pork into 1cm-thick slices and place in a large
GLAZE: Combine all the ingredients in a bowl and pour over the pork, turning to coat each slice. Cover and refrigerate for at least 2 hours and up to 24 hours.
Heat a frying pan over a medium heat and cook the pork for 1-2 minutes per side until golden, a little charred and just cooked through.
TO SERVE: Slice the pork into shorter lengths. Cut the buns three-quarters of the way through and spread with mayonnaise. Top with pork belly and cucumber with a smear of hoisin or sriracha chilli sauce. Add the peanuts and shallots and serve immediately.