Sticky Lemongrass Pork Belly Bao Buns
with Fries, Sriracha Aioli & Apple Slaw
Impress your guests, family and friends with this colourful and flavour-packed feast! Dig into pillowy bao buns stuffed with tender pork belly slathered in a tangy, sweet chilli mixture. Serve alongside hand-cut fries and a crunchy slaw for a moreish meal set to satisfy.
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
2
potato
1
apple
1 packet
garlic aioli
(Contains Egg;)
1 packet
sriracha
(May be present: Soy. )
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
Ginger Lemongrass Paste
1 packet
sweet chilli sauce
1 packet
slow-cooked pork belly
6
Gua Bao Bun
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
shredded cabbage mix
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide fries between two trays.
• Meanwhile, cut apple into thin sticks. • In a small bowl, combine garlic aioli and sriracha. • In a medium bowl, combine oyster sauce, gingerlemongrass paste, sweet chilli sauce and a splash of water.
• When fries have 10 minutes remaining, using paper towel, pat slow-cooked pork belly and wipe off any excess fat until dry. Cut pork into 2cm chunks. • In a large frying pan, cook pork belly (no need for oil) over high heat, tossing, until golden, 8-10 minutes. Drain oil. • In the last minute of cook time, add oyster sauce mixture, turning pork belly to coat.
TIP: Start the pork belly in a cold frying pan to help the fat melt without burning.
• When pork belly has 5 minutes remaining, place 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.
• In a large bowl, combine shredded cabbage mix, apple, half the sriracha aioli and a drizzle of olive oil. Season to taste.
• Uncover, then gently halve the buns. • Fill buns with some apple slaw and sticky lemongrass pork belly. • Drizzle over any remaining sauce from pan. • Serve with fries, remaining sriracha aioli and apple slaw. Enjoy!