Serve the sticky pork belly with the steamed buns and the spring onions.
Asian 3 Ingredient Steamed Buns with Sticky Orange Pork Belly
Ingredients
- 1-2kg Eskort Pork Belly rind on
- 3T coarse salt
- Orange Sauce:
- Zest and juice from 2 large oranges
- ½ C water
- 2 cloves star anise
- ½ C honey
- ½ C light brown sugar
- 1 t chili flakes
- 2 garlic cloves chopped
- Steamed bun:
- 3 C self-rising flour
- 1 ¼ C warm water
- 1 t salt
- ¼ C coconut oil
- Pot of hot water
- Serve Ingredients:
- ½ C chopped spring onion
- ¼ C rice vinegar
- 2 t sugar
- 1 chili flakes
Method
- Preheat the oven to 220°C.
- Place the pork belly on a baking tray lined with 2 layers of foil and 1 layer of baking paper.
- Place the pork belly with the rind facing up. Season the rind with the coarse salt and bake in the oven for 1h30min.
- Combine all the ingredients in a saucepan and allow to come to a boil and allow to cook for another 10 min.
- The sauce should cook for a complete 25-30 min.
- Steamed bun:
- Heat a pot of water over a medium heat until it starts to steam. Do not let it boil.
- Add the flour, water, and salt to a large mixing bowl. Mix until a ball of dough forms.
- Place the dough on a floured surface and knead while gradually adding warm coconut oil.
- Knead until all the coconut oil is incorporated.
- Allow the dough to rest for 3min before placing it into your colander or steamer.
- Close the buns with either the lid or foil.
- Steam the buns for 45 minutes over the pot of water over low heat. The water should not boil just be warm enough to produce steam.
- The buns steam for about 45 min.
- Cut the pork belly into thick slices (6 pieces) and add it to the orange sauce.
Serve
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