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Slow Cooked Pork Belly Bao Buns

The hard part has been done for you! This locally sourced Waratah Farms Duroc Pork Belly has been slow cooked for hours.

All you need to do is re-heat and crisp up the skin! We recommend re-heating this pork belly in the BBQ, oven or air fryer.

Simply remove from plastic and remove any gelatine and pat the skin dry with a paper towel. Scour the pork skin both way diagonally and cover in fine sea salt. Place in oven, air fryer or BBQ at the hottest temperature it can go - aim for 250 degrees. Cook until the meat is heated through and the skin is crunchy.

You will need:

Half a cucumber 

x1 shallot 

White vinegar (enough to cover cucumber + shallots in dish to pickle)

Tbspn caster sugar 

Fresh ginger and chilli

Magills Slow Cooked Pork Belly

Bao Buns

Toppings:

Coriander 

Fresh chilli

Peanuts 

Chilli oil & Kewpie mayo

Method:

Thinly slice cucumber and shallots, cover with white vinegar and a tsp caster sugar, ginger and chilli and marinate in fridge.

Put the bao buns in a bamboo steamer and place over a pot of boiling water. Cook pork belly using preferred method.

Once pork is cooked and buns and hot and soft, put together your bao buns & top with coriander, chilli oil, kewpie mayo and chopped peanuts.

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