Makes 8
Preparation time: 20 minutes
Cooking time: 3 hours
Ingredients:
- 750 g piece boneless pork belly with skin on
- 2 tsp salt
- ½ tsp Chinese 5 spice
Pickled Radish:
- ¼ cup rice vinegar
- 2 tablepoons caster sugar
- 1 Wicked Hots Birdseye Chilli, finely chopped
- 4 radishes, thinly sliced
To serve:
- 8 bao buns, warmed
- 2 - 3 baby cucumbers, thinly sliced
- Hoisin sauce
- 1 Wicked Hots Birdseye Chilli, thinly sliced
- ½ cup fresh coriander sprigs
Method:
- Preheat oven to 180C. Place pork belly on an oven rack in a roasting pan, skin side up. Combine the salt and 5 spice and rub into the skin of the pork. Pour enough water into the pan to a level just under the rack. Place into the oven and roast for 3 hours or until meat is very tender and crackling crispy. Top up water if necessary.
- Meanwhile, prepare the Pickled Radish. Combine rice vinegar, caster sugar and chilli in a small saucepan. Bring to the boil over medium heat, stirring until sugar dissolves. Remove from the heat and allow to cool. Place the radish into a non-metallic bowl. Add the cooled vinegar mixture, season with salt and pepper and stir to combine. Set aside.
- To serve, cut pork belly into 1 cm thick slices. Place a slice of pork belly in each bun, top with pickled radish, cucumber slices and a drizzle of hoisin sauce. Garnish with sliced chilli and coriander sprigs.