Bao filled with pork belly, cucumbers and sriracha

Preparation info

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Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

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These are ‘hamburger’ type buns made with the same dough but folded over instead of wrapped around the filling. Make the dough recipe as above, then roll each piece out into an ellipse about 13 cm (5 inches) long. Fold in half and place on a small square of baking paper. Steam for 5 minutes or until cooked through. Split open the buns and fill with sliced crisp pork belly (see recipe for Basque Pork Belly Pintxos, but rub the meat with 2 teaspoons Chinese five spice instead of the cumin, fennel and paprika). Squirt in some sriracha, add slices of cucumber and some spring onion for an amazing sandwich.