1 kg (2.2 lb) piece pork belly
Shredded green cabbage, to serve
Sliced spring onions (scallions), to serve
Crushed roasted peanuts. to serve
14 bao buns (find my homemade recipe here)
Braising liquid:
2/3 cup light soy sauce
2/3 cup Shaoxing wine
1/2 cup brown sugar
2 Tbsp dark soy sauce
5 slices ginger
2 spring onions (scallions), trimmed, halved crossways
2 cups water
4 star anise
2 cinnamon sticks
1/2 tsp fennel seeds
Spicy mayo:
¼ cup Marion’s Kitchen Coconut Sriracha (or any hot sauce you prefer)
½ cup Japanese kewpie mayonnaise
Delicious Restaurant style food made simple
I find this recipe so easy, Just need some time so I do it on a weekend. I never knew how to make pork belly this way but Marion makes it so simple once you have these ingredients in your pantry, As we are low carb eaters I serve the pork on top of a cabbage based asian salad and drizzle with the mayo and sauce. Absolutely delicious. Restaurant dining made simple.
BUSSIN!
I’ve made these SEVERAL times and they are a huge hit with my family and friends. I always feel so fancy when I serve them.
Winner winner!
Big fan girl
Another 100% recipe from Marion’s generous sharing. This recipe comforted my family’s bellies during covid lockdowns. Perfectly paired with the buns and condiments. Just awesome! 💕