- Serves: 6-8
- Cook Time: 15 minutes
- Prep Time: 10 minutes plus marinating
- Effort: easy
For the sauce
- 3 tsp hoisin sauce
- 1 tsp Korean chilli sauce, (gochujang) or to taste
For the marinade
- 4 tbsp dark sesame oil
- 3 tbsp soy sauce
- 1 tbsp caster sugar
- 1 tbsp toasted sesame seeds
- 1 tsp ground black pepper
- 2 cloves garlic, finely chopped
For the pork buns
- 440 g thinly sliced pork belly, (available at Korean stores)
- 1 packets steamed Chinese folding white buns, (available at Chinese stores)
- a little Japanese kewpie mayonnaise
- 2 small baby gem lettuce
- ½ cucumber, sliced thinly
- 3 bunches spring onions, thinly sliced
1. For the sauce: mix the sauce ingredients together and set aside.
2. For the marinade: mix all of the marinade ingredients together and set aside.
3. For the pork buns: add the pork belly to the marinade and stir to coat. Set aside and marinate for at least 15 minutes or overnight if you are not in a hurry.
4. Brush a bamboo steamer with vegetable oil to grease and place it over a pan of simmering water. Place the buns into the steamer in a single layer and cook for about 5 minutes, or until the buns are soft.
5. While the buns are steaming, heat a frying pan over a high heat. Add the marinated pork belly and fry for 2-3 minutes, until browned on both sides (as the meat is quite fatty you do not need to add oil to the pan). Set aside and keep warm.
6. Gently pull the buns open and spread each with a teaspoon of mayonnaise. Top with a lettuce leaf, some slices of pork, cucumber and spring onions. Spread the top half of the bun with the sauce and season with salt.
7. Secure the buns with a bamboo skewer and serve.
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