Five Spice Crispy Pork Belly Bao By Come Chef This

4 - 6 persons | Pork | Meat | Main dish

Prep time

This recipe is made in collaboration with Come Chef This

• Prick lots of holes in the skin with a sharp knife or skewer. The more, the better.
   
• Rub the meat side generously with salt and the two teaspoons of five spice. Leave the skin side untreated.
   
• Place the pork belly uncovered in the fridge and leave to dry for at least 24 hours. The drier the skin, the better the crackling.
   
• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 130 °C. For this recipe you are working with indirect heat. Place the heat shield and grate in the Kamado.

Cook time

• Brush the skin side lightly with a little vinegar and pat dry.
   
• Place the pork belly skin-side up on the grate. Close the Kamado and cook for 2 hours indirect at 130 °C.
   
• Place the pork belly in a roasting tray with the soy sauce, apple juice, butter, a tablespoon of five spice and the crushed garlic. Skin side up. Cook for a further 45-60 minutes at the same temperature.
   
• Remove the pork belly from the roasting tray and pat the skin thoroughly dry. Remove the heat shield and heat the Kamado up to 200 °C. Grill the pork belly directly on the cast iron grate. Rotate every 5 minutes so every corner sits above the hottest part of the coals. After 10-15 minutes you will have a perfect crackling.
   
• Meanwhile make the pickle: slice the cucumber and carrot into thin strips. Mix with the sushi vinegar, honey and a pinch of salt. Leave to pickle for at least 10 minutes.
   
• Steam the bao buns. Slice the pork belly into pieces. Fill each bao with pork belly, pickle, fresh coriander, spring onion and a generous dollop of crispy chili or sriracha mayo. Sprinkle with sesame seeds and serve immediately.