Roast Pork Belly Bao Buns & Hoisin Sauce
with Corn Cob & Spring Onion Butter
Not much can beat the delectable combo of tender pork belly, tangy hoisin sauce and crisp veg - all packed into a pillowy bao bun. Serve alongside a juicy golden corn cob and sesame-cucumber salad for a meal packed with colour, crunch and mouth-watering flavour.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
slow-cooked pork belly
1
corn
1
cucumber
1 sprig
spring onion
½
Long Chilli (Optional)
1 packet
hoisin sauce
(Contains Sesame, Soy;)
1 packet
mixed salad leaves
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
6
Gua Bao Bun
(Contains Gluten, Wheat; May be present: Soy. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
½ tbs
vinegar (white wine or rice wine)
½ tbs
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked pork belly in a large heatproof bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using a paper towel (this step helps the crackling get crispy!). • Using a sharp knife, score the pork skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt. • Place pork pieces, skin-side down, on a lined oven tray. Roast until lightly browned, 15-20 minutes.
• While the pork is roasting, cut corn cob in half. Place corn on a second lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender and slightly charred, 15-20 minutes. Remove from the oven, set aside and cover to keep warm.
• When the corn has been removed from the oven, heat grill to high. • Flip pork skin-side up and grill until skin is crackling (golden and crispy), 15-25 minutes.
TIP: Keep an eye on the pork when grilling, it can burn fast!
• Meanwhile, slice cucumber into thin sticks. • Thinly slice spring onion and long chilli (if using). • In a small bowl, combine the butter and spring onion. Season with salt and pepper. Set aside. • In a small microwave-safe bowl, combine hoisin sauce, the vinegar and brown sugar. • When the pork has 5 minutes remaining, microwave hoisin sauce mixture, in 30 second bursts, until warmed through. • In a large bowl, combine cucumber, mixed salad leaves and sesame dressing. Season to taste.
• Place gua bao buns on a microwave-safe plate and cover with a damp paper towel. • Microwave on high for 1 minute. Set aside to rest for 1 minute.
• Slice pork. • Uncover, then gently halve the buns and spread with hoisin sauce. • Fill with roast pork belly, some cucumber salad and chilli (if using). • Spread corn with spring onion butter. Bring everything to the table to serve. • Serve bao buns with corn cob and the remaining cucumber salad. Enjoy!