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Pork belly

  • Pork belly 1.0 kg
  • Soy sauce, dark 500.0 ml
  • Light Soy sauce 250.0 ml
  • Kecap Manis 250.0 ml
  • Water 750.0 ml
  • Chinese cooking wine 125.0 ml
  • Onion, wedges 50.0 g
  • Garlic cloves 5.0 x
  • Spring onions 1.0 pc
  • Ginger, thick slices 50.0 g
  • cloves 8.0 g
  • Fennel 5.5 g
  • Star anise 20.0 pc
  • Cinnamon 2.0 pc
  • Szechuan Pepper 4.5 g
  • Rock sugar 80.0 g




  • Cucumbers 158.0 g
  • Radish 150.0 g
  • Red chilli 2.0 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 let it simmer on low heat. Add a whole piece of pork belly and cook it 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 the KNORR Concentrated Liquid Stock along with the other ingredients and simmer on low heat until almost all the moisture evaporates. 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 buns with some sesame seeds and sesame oil.

    Tip - Check out other exciting finger food recipes for Casual Dining to enhance your menu.