Sticky Chilli Caramel Pork Belly "Baogers"

Sticky Chilli Caramel Pork Belly "Baogers"


Sweet, Sour, Chilli Caramel

Combine palm sugar, water and dissolve until golden brown. Add tomato paste, vinegar, garlic, ginger and chillies and cook for 30 seconds, remove to cool and stir in lime juice and fish sauce.

Master Stock

Place all the ingredients in a stockpot or large saucepan and simmer for 30 minutes.

Braised Pork Belly

Salt pork belly for 1 hour. Wash off salt and cover with master stock. Add prickly ash oil and bring it up to a simmer and braise for 3-4 hours at 170-180°C till tender and let rest in liquor. Press in fridge overnight. Portion into 100g pieces.

Sriracha Mayo 

Combine sriracha and prickly ash to mayo.

Pickled Radish

Thinly slice radish on a mandoline. Bring Japanese Sushi vinegar to a simmer and pour on sliced radish. Allow to cool

To Serve

Fry Mantou buns till golden brown. Spread on Sriracha mayo on both sides of the bun. Slice pork belly and caramelize. Drizzle sweet/sour caramel on pork. Fill bun with pickled radish, coriander, chilli and iceberg lettuce. Stuff bun with mixture.

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