Roasted Pork Belly Gua Bao (Makes 10)
$37.50
The OG. Tender Roasted Pork Belly with hoisin, pickled carrots and daikon. Makes 10 gua bao.
- 10 gua bao
- 10 slices of roast pork
- Hoisin sauce
- Pickled carrots + daikon
| PER 100 GRAMS | PER SERVE 63 g (1 assembled bao) | |
|---|---|---|
| ENERGY | 1186 kJ | 748 kJ |
| PROTEIN | 14.3 g | 9.0 g |
| FAT, TOTAL | 15.5 g | 9.8 g |
| - SATURATED | 5.4 g | 3.4 g |
| CARBOHYDRATE | 34.5 g | 21.7 g |
| - SUGARS | 19.8 g | 12.5 g |
| SODIUM | 848 mg | 534 mg |
Contains GLUTEN (WHEAT), SESAME, and SOY. Products are made in a facility that also uses milk, shellfish, eggs, and peanuts.
ROAST PORK (40%): Pork Belly (99%), Salt, Sugar, Five Spice Powder
BAO (32%): Wheat Flour, Water, Sugar, Shortening (Vegetable Oil, Antioxidant (330)), Yeast, Soy Flour, Salt
PICKLED CARROTS & DAIKON (16%): Carrot (65%), Daikon (35%), White Vinegar, Sugar, Salt
HOISIN SAUCE (12%): Hoisin Sauce (78%) (Sugar, Water, Fermented Soybean Paste (Water, Salt, Soybeans, Wheat Flour), Salt, Sweet Potato Powder, (Colours (150a, 129), Modified Starch (1422), Sesame Paste, Dehydrated Garlic, Spices, Salted Chilli Peppers (Chilli Peppers, Salt), Acidity Regulator (260)), Plum Sauce (Sugar, Plum (17%), Rice Vinegar, Water, Potato Starch, Modified Starch (1422), Garlic, Acidity Regulator (330), Colour (160a)), Rice Wine Vinegar (Rice, Alcohol (CONTAINS LESS THAN 0.5% ALCOHOL BY VOLUME), Salt, Sake Lees), Sesame Oil
1. Steaming
Boil some water in a pot. Put the bao (A) in a steamer lined with parchment paper. Steam from boiling for 8 mins (12 mins if frozen) for soft pillowy goodness.
Microwave alternative:
Reheat just before serving. Place the unopened bao packet (A) in the microwave. Cook on high for 30-40 seconds (60 seconds if frozen) or until soft. Be careful not to over cook.
2. Filling
While the bao are steaming, oil a pan and reheat the sliced pork belly (B) on med high, 1 min each side for the perfect combination of crispy outside and a melt in your mouth inside.
3. Assemble
Spread the sauce (C) into a bao, stack on the pork belly and top with pickles (D).
Boil some water in a pot. Put the bao (A) in a steamer lined with parchment paper. Steam from boiling for 8 mins (12 mins if frozen) for soft pillowy goodness.
Microwave alternative:
Reheat just before serving. Place the unopened bao packet (A) in the microwave. Cook on high for 30-40 seconds (60 seconds if frozen) or until soft. Be careful not to over cook.
2. Filling
While the bao are steaming, oil a pan and reheat the sliced pork belly (B) on med high, 1 min each side for the perfect combination of crispy outside and a melt in your mouth inside.
3. Assemble
Spread the sauce (C) into a bao, stack on the pork belly and top with pickles (D).