Spicy Pork Belly Bao Buns with Autumn Slaw

Brought to you by:

OcadoLife

Prep time: 40 mins

Cook time: 3 hrs

Chef, food writer and cookbook author Gill Meller created this recipe for Spicy Pork Belly Bao Buns with Autumn Slaw, featuring meltingly soft, generously fatty pork belly, lifted by punchy spice and tang. He says: “This is one of my favourite weekend suppers. I like to set everything out on the table, so people can fill their own freshly steamed bao buns just the way they like.”

Share recipe

Share Pin it Print

Ingredients Method

Ingredients

300g plain flour, plus extra for dusting
½ tsp fine salt
2 tsp caster sugar
½ tsp quick dried yeast
2½ tbsp cider vinegar
1 tbsp sunflower oil, plus extra for the bowl and for brushing
1 tbsp sesame oil
500g pork belly slices, cut into 8 equal pieces
½ onion, thinly sliced
5 garlic cloves, 4 thinly sliced, 1 crushed or grated
5 cm piece of ginger, grated
½ tsp chilli flakes
2 tsp chinese five spice
2 tbsp sesame seeds
1 tbsp soft brown sugar
2 tbsp rice wine vinegar
4 tbsp tamari or soy sauce
1 tsp baking powder
¼ red cabbage, finely sliced
1 small red onion, finely sliced
½ celeriac, cut into matchsticks
1 large carrot, cut into matchsticks
2 tbsp chopped coriander
1 toasted sesame oil
4 tbsp mayo (optional)
1 tbsp sriracha (optional)
8 tbsp crispy onions (optional)

Method

Step 1

For the bao buns, combine the flour, salt, caster sugar and yeast in a mixing bowl. In a jug, combine ½ tbsp of the cider vinegar with the sunflower oil and 150ml lukewarm water; add to the flour mixture and bring together in a dough. Tip onto a floured surface; knead for 4-5 mins. Place in a lightly oiled mixing bowl and cover with a clean damp tea towel; prove for 2 hrs.

Step 2

Meanwhile, preheat the oven to 150°C/ 130°C fan/gas 2. Heat the sesame oil in a large casserole dish on the hob, add the pork and fry on a high heat for 3 mins on each side, until golden; remove to a plate.

Step 3

Reduce the heat and stir-fry the onion, thinly sliced garlic and grated ginger for 2-3 mins. Add the chilli, five spice and sesame seeds; cook for 1-2 mins. Return the pork and any juices to the casserole; add the brown sugar, rice wine vinegar, 3 tbsp tamari and 2 tbsp water. Cover and transfer to the oven for 3 hrs or until tender. Check occasionally and add a splash of water if dry.

Step 4

Tip the dough onto a floured surface. Scatter over the baking powder and knead into the dough. Divide into 8 equal balls to make 8 bao buns; rest for 5 mins. With a rolling pin, flatten each ball into an oval shape, about 5mm thick. Brush each with sunflower oil, then fold in half and place on its own square of baking paper; cover with the tea towel and leave to rise for 1 hr.

Step 5

Meanwhile, for the slaw, combine the red cabbage, red onion, celeriac, carrot and coriander in a bowl with the remaining 2 tbsp cider vinegar and 1 tbsp tamari, the toasted sesame oil and crushed or grated garlic clove. Mix well and set aside.

Step 6

Set up a steamer over a high heat and steam the buns in batches (on their paper) for 6-7 mins. Remove the steamer from the heat. Let the buns sit with the lid on for 5 mins; transfer to a plate.

Step 7

Open each bao bun; spoon in a piece of pork and some cooking juices. Pile on some slaw, mix the mayo and sriracha together and add a little, plus crispy onions, if using. Serve with the rest of the slaw on the side, plus add some steamed greens, if you like, for a more substantial meal.