1.2 kg pork belly
1 tbsp caster sugar
3 tbsp soy sauce
3 tbsp kecap manis sauce
1 tbsp rice wine vinegar
3 tbsp honey
1 star anise
1 dried orange/tangerine peel
1 Cinnamon quill
3 cloves Garlic
2 tbsp ginger, sliced
1 – 1.5 tbsp dried chilli flakes,
1 Red Chilli, sliced
500ml chicken stock
oil, for brushing
Asian slaw (sweet Asian mayonnaise)
500 gms white cabbage, shredded
raddish, thinly sliced
Cucumber, thinly sliced
1 tspn salt
Preheat heat oven to low heat 160C-170C.
Place pork in a saucepan large enough to fit meat snugly. Add garlic, onion,
ginger, fresh and dried chilli, sugar, soy sauce, kecap manis, rice wine vinegar,
honey, cinnamon quill, star anise, orange peel, salt and enough chicken stock to
Cook for 1½ hours or until meat is very tender, adding more stock to keep meat
covered, if necessary. Allow to rest in cooking liquid.
Toast the buns
Slice each bun widthwise, taking care not to cut all the way through.
Open up and divide warm, spiced pork mixture and a little of the cooking liquid
between each bun.
Sprinkle with dried chilli flakes, garnish with spring onion and coriander