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Pork belly

  • Pork belly 1 kg
  • Soy sauce, dark 500 ml
  • Light Soy sauce 250 ml
  • Kecap Manis 250 ml
  • Water 750 ml
  • Chinese cooking wine 125 ml
  • Onion, wedges 50 g
  • Garlic cloves 5 x
  • Spring onions 1 pc
  • Ginger, thick slices 50 g
  • cloves 8 g
  • Fennel 5.5 g
  • Star anise 20 pc
  • Cinnamon 2 pc
  • Szechuan Pepper 4.5 g
  • Rock sugar 80 g

Shiitake

Sauce

Salad

  • Cucumbers 158 g
  • Radish 150 g
  • Red chilli 2 x

To serve

  • Steamed bao bun
  • Spring onion
  • Radish
  • Coriander
  • Sesame seed
  • sesame oil
  1. Pork belly

    • Put all the ingredients in a pan and simmer on low heat. Add a whole piece of pork belly and cook it tender on low heat for about 2 to 3 hours. Let it cool down.
  2. Shiitake

    • Soak the shiitake mushrooms overnight in water. Slice the ginger and sweat in some oil. Pour the shiitake into a sieve and add to the ginger together with the oyster sauce.
    • Add all the other ingredients and simmer on low heat until almost all the moist is evaporated. Let it cool down.
  3. Sauce

    • Mix the Hellmann’s Real Mayonnaise with the hoi-sin sauce, peanut butter and lime juice
  4. Salad

    • Cut the cucumber and radish in equal shapes and season with some red chili and vinaigrette
  5. To serve

    • Before serving, roast the whole piece of pork belly on 200C until crispy and steam the buns.
    • Assemble the buns with a slice of pork belly, spring onion, hoi-sin mayonnaise, radish and fresh coriander. Finish the bun with some sesame seeds and sesame oil.
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