Steamed bao buns
Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble
Slow cooker pork belly
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 3 garlic clovescrushed
- thumb-sized piece root gingerfinely grated
- 3 tsp flaky sea salt
- 1 tbsp soy sauce
- 1 - 1.2kg pork bellycut into 3 long strips, rind trimmed but fat left on
- 2 onionssliced
Nutrition: per serving
- kcal540
- fat40g
- saturates15g
- carbs4g
- sugars3g
- fibre1g
- protein39g
- salt3.15g
Method
step 1
Mix together the garlic, ginger, salt and soy sauce then rub the mixture all over the pork belly. Put the sliced onion into the bottom of your slow cooker and place the pork belly pieces on top. Cook on high for 4 hours.
step 2
Carefully take the pieces of pork belly out of the slow cooker then transfer them to a non-stick frying pan with a good spoonful of the cooking juices, turning occasionally. Let sizzle away on a high heat until all the sides are browned and the liquid has evaporated. Slice or cut into wedges and serve with mashed potato, steamed green vegetables and a gravy made with the cooking juices. Alternatively use in a ramen noodle broth, bao buns or in your own recipe.
