Gua bao with spicy pulled pork

Number of servings: 6

Preparation time: 30 minutes + 90 minutes baking

INGREDIENTS

700 g lean pork belly or shoulder
2 tablespoons sesame oil
2 spring onions, chopped
2 carrots, grated
1 red onion, quartered
1 tablespoon grated ginger root
4 tablespoons hoisin sauce
2 tablespoons soy sauce
3 tablespoons acacia honey
3/4 teaspoon Chinese five-spice powder
3/4 teaspoon chili flakes
Juice of 1 lime
2 teaspoons cornflour dissolved in 2 tablespoons rice wine
6 bao buns
Sriracha mayo: 2 tablespoons mayonnaise and 1 tablespoon sriracha
Chives
Fresh coriander

PREPARING

In an ovenproof dish, mix the hoisin sauce, soy sauce, honey, lime juice, five-spice powder, chili flakes, ginger, and the cornflour mixture with rice wine.
Add the meat, onion, and spring onions, mix everything, cover with aluminum foil or a lid, and place in an oven preheated to 160°C. Bake for 90 minutes until the meat is tender and easily falls apart.
After baking, shred the meat with a fork and mix it with the sauce and vegetables.
Place the bao buns on pieces of parchment paper and put them in a steamer. Set the steamer over a pot of water and leave for 10 minutes. Turn the heat to high, and when steam starts to rise, lower the heat to medium and steam for another 5 minutes. Turn off the heat, let it sit for a few minutes, and remove the buns.
Open the bao buns, add portions of pulled pork with vegetables, and top with chives and fresh coriander. Serve the sriracha mayo (mayonnaise mixed with sriracha) separately for dipping.

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