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
White vinegar (enough to cover cucumber + shallots in dish to pickle)
Tbspn caster sugar
Fresh ginger and chilli
Magills Slow Cooked Pork Belly
Chilli oil & Kewpie mayo
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.