Preparation time: 35 minutes
Cooking time: 75 minutes
- 500g St Bernard’s boneless pork belly, skin dried out in the fridge overnight
- 2 teaspoons five spice powder
- Murray river salt
- 8 bao buns
- 3 stalks of spring onions, thinly sliced, for garnish
- ½ bunch of coriander leaves, for garnish
- Sticky glaze
- 1 tablespoon kecap manis
- 1 tablespoon light soy sauce
- Juice of 1 lime
- Spicy green papaya slaw
- ½ a green papaya, julienne (substitute with green mango if unavailable)
- 1 medium carrots, peeled and sliced into ribbons
- 1 medium red onion, thinly sliced
- 1 long red chili, thinly sliced
- Pinch Murray River salt
- For the pork belly, preheat oven to 180°C. Place the pork, skin side down on a wire rack fitted into a baking tray. Season liberally with five spice powder. Turn pork over so it is skin side up.
- Cover the skin with a drizzle of olive oil and a generous coating of salt. Pour boiling water about 1cm deep into the pan and roast in the oven for 45 minutes.
- Increase the oven to 200°C. Brush the salt crust from the pork, transfer pork to a flat oven tray and roast for 30-40 minutes or until skin has puffed and crackled.
- For the slaw, place all the ingredients into a bowl, season to taste and set aside.
- For the glaze, combine ingredients in a bowl.
- Steam the bao buns according to packet instructions.
- When the pork is done, let it rest for 15 minutes before slicing into 1cm thick pieces. Dip pieces in glaze.
- To assemble, place some of the green papaya slaw in the bao, then some spring onions and coriander and finish each with a piece of pork. Arrange on a serving platter.
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