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Lee Kum Kee Pork Belly Baos 600 x 465

Pork Belly Bao

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    10mins

  • Cooking

    35mins

Healthy Fusion Pork Vegetable Lunch

What You Will Need

Ingredients

  • 600 grams pork belly slices
  • 1 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • 1 medium carrot, julienned
  • 1/3 telegraph cucumber, julienned
  • 1 spring onion, thinly sliced
  • 8 frozen plain bao
  • 1 handful fresh coriander leaves
  • 1 tablespoon toasted sesame seeds

Marinade

  • ¼ cup Lee Kum Kee Hoisin Sauce
  • 3 tablespoons Lee Kum Kee Premium Soy Sauce
  • 2 tablespoons finely chopped fresh ginger
  • 2 teaspoons Lee Kum Kee Sesame Oil
  • 1 teaspoon garlic powder

Seasoning

  • ¼ cup Lee Kum Kee Hoisin Sauce (for serving)
  • 2–3 tablespoons good-quality egg mayonnaise

Dressing

  • ¼ cup white vinegar
  • 2 teaspoons caster sugar
  • 1 red chilli, finely chopped
  • 1 teaspoon Lee Kum Kee Toasted Sesame Oil
  • ½ teaspoon table salt

Dipping

  • Lee Kum Kee Hoisin Sauce (used as a smear inside the bao)

Made with
Lee Kum Kee products

HOISIN SAUCE 240G - FRONT copy

Cooking and Dipping Sauces

Hoisin Sauce
PRM SOYPRES 500ML FRONT V2

Soy Sauce

Premium Soy Sauce
PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1. Line a baking dish with baking paper. Combine the pork slices and marinade ingredients in the prepared dish, cover and refrigerate for at least 30 minutes and up to 6 hours.

  2. Preheat the oven to 180ºC fan bake.

  3. Cook the pork slices for 20 minutes then turn and cook for another 10–15 minutes or until tender, golden and cooked through.

  4. In a large bowl, beat together the vinegar, sugar, chilli, sesame oil and salt. Once the sugar and salt has dissolved, add the vegetables and toss to combine.

  5. Steam the frozen bao in a steamer for 10 minutes or until fluffy and light.

  6. Cut the pork slices into pieces small enough to fit into each bao and cut out any bones or cartilage. Smear a teaspoon of hoisin sauce between the bao and top with salad, hoisin pork slices, mayonnaise, sesame seeds and coriander.