5 Spice Pork Buns

Hey guys!

It’s been awhile since we last posted, but today’s video is awesome, so hopefully that makes up for it.

Most of us probably have tried Kong Ba Baos before (扣肉包 or braised pork belly steamed buns) but that’s not what we’re doing today.. it’s a bun with a Thai twist! Teaming up with our friends from Chefbox, we bring you 5 Spice Pork Buns!

Imagine the crispy crackling and melted fats from the goodness of pork belly, coated with sweet, spicy, yet savory Sriracha sauce, sandwiched between soft and fluffy steamed buns.

Going with that, we’re recommending a refreshing salad with an tangy and aromatic lime dressing to cut through the fats and to perfume the salad.

This dish is way easy to make and definitely a crowd pleaser in group gatherings and parties. Guess what’s better? Our friends from Chefbox have prepared all the ingredients in a box. Minus the hassle of shopping!

You can order one here right now!

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  • Servings: 3

  • Time: 8 min

  • Skill: Easy

Ingredients

  1. 200 g pork belly

  2. ½ tsp chinese five spice

  3. 2 tsp brown sugar

  4. 2 scallions

  5. salt and pepper

  6. sriracha sauce to taste

  7. 6 tsp hoisin sauce

  8. 1 bunch cilantro

  9. zest from 1 lime

  10. 6 chinese lotus leaf buns

  11. Salad:

  12. 1 carrot (julienned )

  13. ¼ red cabbage (shredded)

  14. 1 bunch thai basil leaves

  15. Vinaigrette:

  16. zest and juice from 1 lime

  17. 2 tsp sesame oil

  18. 1 tbsp olive oil

  19. 200 g pork belly

  20. ½ tsp chinese five spice

  21. 2 tsp brown sugar

  22. 2 scallions

  23. salt and pepper

  24. sriracha sauce to taste

  25. 6 tsp hoisin sauce

  26. 1 bunch cilantro

  27. zest from 1 lime

  28. 6 chinese lotus leaf buns

  29. Salad:

  30. 1 carrot (julienned )

  31. ¼ red cabbage (shredded)

  32. 1 bunch thai basil leaves

  33. Vinaigrette:

  34. zest and juice from 1 lime

  35. 2 tsp sesame oil

  36. 1 tbsp olive oil

Instructions

  1. For the vinaigrette grate and juice 1 lime, combine with 2 tsp sesame oil and 1 tbsp olive oil

  2. For the salad roughly julienne the carrot, shred the cabbage and pluck out the leaves from 1 bunch of thai basil. Combine with vinaigrette and toss.

  3. Steam 6 chinese lotus leaf buns

  4. For the pork, rub them with ½ tsp chinese five spice and 2 tsp brown sugar

  5. Fry them in a hot pan with some oil, 3 - 4 mins on each side

  6. Season with salt and pepper

  7. When cooked, sprinkle zest of 1 lime on top

  8. To assemble spread 1 tsp hoisin sauce on a lotus leaf bun, then add scallion and cilantro followed by a slice of pork belly and some sriracha sauce to taste

  9. For the vinaigrette grate and juice 1 lime, combine with 2 tsp sesame oil and 1 tbsp olive oil

  10. For the salad roughly julienne the carrot, shred the cabbage and pluck out the leaves from 1 bunch of thai basil. Combine with vinaigrette and toss.

  11. Steam 6 chinese lotus leaf buns

  12. For the pork, rub them with ½ tsp chinese five spice and 2 tsp brown sugar

  13. Fry them in a hot pan with some oil, 3 - 4 mins on each side

  14. Season with salt and pepper

  15. When cooked, sprinkle zest of 1 lime on top

  16. To assemble spread 1 tsp hoisin sauce on a lotus leaf bun, then add scallion and cilantro followed by a slice of pork belly and some sriracha sauce to taste