You’ll Need
For the Pork Belly
600g skinless pork belly strips, cut into 2cm pieces
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1 tsp Chinese five-spice
1 garlic clove, finely grated
1 tsp grated ginger
For the Buns
8 ready-made folded bao buns
100g pickled mustard greens or sliced gherkins
30g roasted peanuts, crushed
1 tsp caster sugar
Chopped coriander
Optional but Dangerous
Chilli crisp
Extra pork belly
A cold Taiwanese lager
Method
Mix both soy sauces, hoisin, vinegar, sugar, five-spice, garlic and ginger.
Coat the pork belly and marinate for at least 30 minutes.
Preheat your air fryer to 185°C.
Arrange the pork in a single layer and air fry for 12 minutes, shaking twice.
Brush with the remaining marinade and cook at 200°C for 4-6 minutes until sticky and dark.
Check the pork has reached 75°C and rest it for 3 minutes.
Mix the crushed peanuts with the caster sugar.
Warm the bao according to the packet, then give them 1 minute at 160°C in the air fryer.
Fill each bun with pork belly and pickled greens.
Finish with peanut powder and coriander.