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Sunday, 8 March 2020

Bao Buns with Pork Belly

Bao Buns with Pork Belly
  • Pack of bao buns
  • Crispy chilli pork belly
  • 1/4 cucumber
  • 4 radishes, thinly sliced
  • 2 spring onions
  • Sweet chilli dipping sauce

Cook the pork belly according to packet instructions.  The pork I used was from The Juicy Meat Company, cut into handy bite sized pieces so no need to shred.  Whilst the pork is cooking, slice the cucumber and spring onions into thin strips, as the buns are not large you don’t want big chunky bits of vegetable, keep it fine. 

I found these bao buns in Marks & Spencer, a pack of 6 costs £2 and takes a minute to heat in the microwave.  Whilst at some stage I will make my own, for the price and convenience these are hard to beat.  Once the pork has cooked and you’ve warmed your buns, divide the pork between the buns, top with the radish, cucumber and spring onion, a drizzle of sweet chilli sauce and get stuck in!

I’m all for cooking from scratch but sometimes it’s nice to cheat when you don’t have the time.  The buns are little fluffy clouds of doughy goodness, the pork, which I purchased from Ocado, was packed full of flavour, not overly spicy so if you don’t like heat don’t be put off, go on, make it, trust me, you won’t be disappointed.

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