Mr Chen’s Pork Bao Buns
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Mr Chen’s Pork Bao Buns
Recipe by Louis Tikaram
Dietaries – Vegetarian, dairy-free
Serves – 2
Prep Time – 15 mins
Ingredients
6 Mr Chen’s bao buns
1 bunch coriander
200 g kimchi
Roasted peanuts, coarsely crushed
Fresh chili, finely chopped
For the pork
500 g pork belly
1 tbsp Squeaky Gate extra virgin olive oil
1 knob of ginger
2 star anise
2 small pieces of cinnamon
1 tsp Sichuan peppercorns
1 tsp fennel seeds
6 small dried chilies
1 tsp sugar
1 tbsp Mr. Chen’s light soy sauce
1 tbsp Mr. Chen’s dark soy sauce
Method
Cut the pork belly into 8 rectangular pieces, roughly the size of the bao buns.
Heat the olive oil in a frying pan over high heat. Fry the pork belly until both sides turn golden.
Add ginger, spices, sugar, dark soy sauce, and light soy sauce. Pour in enough boiling water to cover the meat.
Turn the heat down to low. Simmer for about 1 hour until the meat becomes very tender.
Remove the pork from the warm liquid just before serving.
Steam the buns
Place a bamboo steaming basket onto a pot or wok filled with hot water and turn the heat to high.
Once the water is boiling, add the bao buns and steam for 5 minutes.
Assemble the dish
Take the buns out of the steamer and open them carefully.
Place coriander in each bun, followed by a piece of pork belly.
Top with kimchi, crushed peanuts, and fresh chili.
