Pork:
500 g spicy-glazed pork belly strips
OR1 kg pork belly slab (skin removed or scored)
Bao & Veggies:
1–2 packs frozen bao buns (6–12 buns)
½ cucumber, cut into matchsticks
½ carrot, cut into matchsticks
¼ cup radish, thinly sliced
1 spring onion, thinly sliced
1 small red chilli, finely sliced (optional)
Fresh coriander (to serve)
¼ cup crushed roasted peanuts
2 Tbsp toasted sesame seeds
Spicy Mayo:
3 Tbsp mayonnaise
1 Tbsp sriracha (adjust to taste)
Juice of ½ lime
Cook the Pork:
For strips:
Preheat oven to 180 °C.
Place pork belly strips on a lined tray and roast for 30 minutes, turning once, until caramelised and cooked through.
For a 1 kg slab:
Preheat oven to 160 °C.
Place pork belly skin-side up on a rack over a roasting dish.
Roast for 1½ hours until tender.
For a crispier top, increase oven to 220 °C for the last 10–15 minutes.
Rest for 10 minutes before slicing into thick strips or bite-sized pieces.
Make the Spicy Mayo:
Mix together mayonnaise, sriracha, and lime juice in a small bowl. Set aside.
Prep the Veggies:
Slice the cucumber, carrot, radish, spring onion, and chilli.
Crush the peanuts and toast sesame seeds if needed.
Steam the Bao Buns:
Steam buns per packet instructions until soft and fluffy.
Tip: You can use a bamboo steamer, stovetop, or microwave method.
Assemble:
Open each bao bun and spread with spicy mayo.
Add slices of pork belly and pile in the fresh veggies.
Sprinkle with coriander, crushed peanuts, and sesame seeds.
Serve immediately.