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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Ingredients

Adjust Servings
200g pork belly
½tsp chinese five spice
2tsp brown sugar
2 scallions
salt and pepper
sriracha sauce to taste
6tsp hoisin sauce
1bunch cilantro
zest from 1 lime
6chinese lotus leaf buns
Salad:
1carrot (julienned )
¼red cabbage (shredded)
1bunch thai basil leaves
Vinaigrette
zest and juice from 1 lime
2tsp sesame oil
1tbsp olive oil

Directions

1.

For the vinaigrette grate and juice 1 lime, combine with 2 tsp sesame oil and 1 tbsp olive oil
Mark as complete
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.
Mark as complete
3.

Steam 6 chinese lotus leaf buns
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4.

For the pork, rub them with ½ tsp chinese five spice and 2 tsp brown sugar
Mark as complete
5.

Fry them in a hot pan with some oil, 3 - 4 mins on each side
Mark as complete
6.

Season with salt and pepper
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7.

When cooked, sprinkle zest of 1 lime on top
Mark as complete
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
Mark as complete
9.

For the vinaigrette grate and juice 1 lime, combine with 2 tsp sesame oil and 1 tbsp olive oil
Mark as complete
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.
Mark as complete
11.

Steam 6 chinese lotus leaf buns
Mark as complete
12.

For the pork, rub them with ½ tsp chinese five spice and 2 tsp brown sugar
Mark as complete
13.

Fry them in a hot pan with some oil, 3 - 4 mins on each side
Mark as complete
14.

Season with salt and pepper
Mark as complete
15.

When cooked, sprinkle zest of 1 lime on top
Mark as complete
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
Mark as complete

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