Asian 3 Ingredient Steamed Buns with Sticky Orange Pork Belly

Prep Time


Cook Time


Total Time





  • 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


  • 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 the sticky pork belly with the steamed buns and the spring onions.