Sticky Pork Bao
1 tsp five spice powder
1 tbs grated fresh ginger
3 cloves garlic, minced
¼ cup brown sugar
½ cup soy sauce
¼ cup Shaoxing wine
2 star anise
1.2 kg boneless pork belly, cut into 1.5cm thick slices
2 cups fresh pineapple, peeled, cored & finely diced
¼ cup finely chopped fresh coriander, plus extra leaves to serve
1 lime, juiced
12 steamed buns, to serve
4 spring onions, thinly sliced, to serve
Place the five spice, ginger, garlic, sugar, soy, Shaoxing and star anise in a large bowl and mix to combine. Add the pork and toss to coat. Cover and refrigerate for 1 hour, or overnight if you have time.
Preheat oven to 200°C Fan.
Use tongs to remove pork from marinade (reserve) and transfer to a baking tray lined with baking paper. Roast pork for 45 minutes, turning over after 20 minutes.
Meanwhile, place pineapple, coriander and lime juice in a bowl and stir to combine. Set aside.
Place buns onto some baking paper in a steamer and poke some holes through the bottom. Cover and steam for 10 minutes until fluffy and cooked.
Strain reserved marinade into a small saucepan. Add ¼ cup water and place over medium heat. Simmer sauce for 5-10 minutes until reduced and thickened.
Once pork is cooked, allow to cool slightly then slice each piece in half to fit inside the buns and brush with sauce.
To serve, place pork in steamed buns and brush with extra sauce, spoon over some pineapple and top with extra coriander and spring onions.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
