PORK BELLY BAO BUNS WITH PICKLES

Ingredients:

500g Pork Belly, sliced 1-2cm thickness, 8cm width

½ cup AFR Ginger Soy sauce 

¼ cup AFR Instant Noodle sauce

Pickles:

1 large carrot, peeled

1 large zucchini

40g salt

70g sugar

100ml rice vinegar

100ml boiling water

10 bao buns, steamed

Garnish:

AFR Sweet Chilli sauce, to serve

Kewpie mayo, to serve

Fresh coriander leaves, to serve

AFR Coconut salt, to serve

Method:

Place your thinly sliced pork belly into a container and pour over the ginger soy sauce to cover (add more if needed) and refrigerate for 2 hours or overnight. 

To make the pickles, place the salt and sugar into a jar or container and pour over the boiling water, followed by the rice vinegar. Stir together and let it sit for 10 minutes. While this is cooling, slice your carrots and zucchini thinly into rounds of lengths. Place into the pickling liquid and leave to sit for 20 minutes.

Heat a large frying pan over a medium heat and add 1 tbsp oil. Once hot, place the pork belly slices into the pan with tongs. This may need to be done in two batches depending on the size of the pan. Cook for 3-4 minutes on each side until golden. Once cooked, add in 2 tbsp water and the remaining marinade into the pan. Spoon the sauce mixture over the pork and cook for a further 3 minutes or until the sauce has thickened. 

To assemble, take your steamed bao bun and open it gently. Place a tsp of kewpie mayo on the bottom on the bao. Next lay the pork belly slice on top and place 1 tsp of sweet chilli sauce. Garnish with pickled vegetables, coriander leaves and coconut salt.