Make every day dumpling day with Mr Chen’s with our delicious range. View Now

Make every day dumpling day with Mr Chen’s with our delicious range. View Now

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Serves

2

Prep Time

25 minutes

Cooking Time

1 hr 10 minutes

Ingredients

6 Mr Chen’s bao buns
1 bunch coriander
200 g kimchi
Roasted peanuts, coarsely crushed
Fresh chili, finely chopped

For the pork

500 g pork belly
1 tbsp Squeaky Gate extra virgin olive oil
1 knob of ginger
2 star anise
2 small pieces of cinnamon
1 tsp Sichuan peppercorns
1 tsp fennel seeds
6 small dried chilies
1 tsp sugar
1 tbsp Mr. Chen’s salt reduced soy sauce
1 tbsp Mr. Chen’s dark soy sauce

Method

1
Cut the pork belly into 8 rectangular pieces, roughly the size of the bao buns. Heat the olive oil in a frying pan over high heat. Fry the pork belly until both sides turn golden.
2
Add ginger, spices, sugar, dark soy sauce, and light soy sauce. Pour in enough boiling water to cover the meat.
3
Turn the heat down to low. Simmer for about 1 hour until the meat becomes very tender.
4
Remove the pork from the warm liquid just before serving.
5
Place a bamboo steaming basket onto a pot or wok filled with hot water and turn the heat to high.
6
Once the water is boiling, add the bao buns and steam for 5 minutes.
7
Take the buns out of the steamer and open them carefully.
8
Place coriander in each bun, followed by a piece of pork belly. Top with kimchi, crushed peanuts, and fresh chili.

Recipe Credit

Louis Tikaram

Ingredients

6 Mr Chen’s bao buns
1 bunch coriander
200 g kimchi
Roasted peanuts, coarsely crushed
Fresh chili, finely chopped

For the pork

500 g pork belly
1 tbsp Squeaky Gate extra virgin olive oil
1 knob of ginger
2 star anise
2 small pieces of cinnamon
1 tsp Sichuan peppercorns
1 tsp fennel seeds
6 small dried chilies
1 tsp sugar
1 tbsp Mr. Chen’s salt reduced soy sauce
1 tbsp Mr. Chen’s dark soy sauce

Method

1
Cut the pork belly into 8 rectangular pieces, roughly the size of the bao buns. Heat the olive oil in a frying pan over high heat. Fry the pork belly until both sides turn golden.
2
Add ginger, spices, sugar, dark soy sauce, and light soy sauce. Pour in enough boiling water to cover the meat.
3
Turn the heat down to low. Simmer for about 1 hour until the meat becomes very tender.
4
Remove the pork from the warm liquid just before serving.
5
Place a bamboo steaming basket onto a pot or wok filled with hot water and turn the heat to high.
6
Once the water is boiling, add the bao buns and steam for 5 minutes.
7
Take the buns out of the steamer and open them carefully.
8
Place coriander in each bun, followed by a piece of pork belly. Top with kimchi, crushed peanuts, and fresh chili.

Recipe Credit

Louis Tikaram