Sticky Pork Bao
- 1 tbsp olive oil
- 500g-800g boneless pork belly, cut into approximately 2cm slices (or pork rashers/slices)
- 2 garlic cloves, roughly sliced
- 1 thumb size piece of ginger, roughly sliced into matchsticks
- ½ cup shoaxing wine (can be substituted with regular wine or with water)
- ¼ cup brown sugar
- ¼ cup tamari or all purpose soy sauce
- 1 tsp Chinese five spice
- 2 star anise
- ½ cup water
- Preheat the oven to 160°C (140°C fan).
- Heat the oil in an ovenproof dish on medium-high heat and cook the pork slices for 3-5 minutes, turning regularly until brown all over. Set aside. Do this in batches if you need to so that the pork is not overlapping/crowded in the pan.
- Turn the heat OFF. In the same pan, add the garlic and ginger. Cook for 30 seconds in the residual heat. Add the shaoxing wine, stir for 30 seconds and then add the remaining ingredients (the brown sugar, tamari or all purpose soy, Chinese five spice, star anise and water).
- Return the pork to the pan. Cover with a lid (or double layers of foil) and cook in the oven for 1 hour and 30 mins.
- The pork should be tender enough to break apart with a fork, if not, continue cooking (covered) in 15 minute intervals until it is.
- The sauce should be sticky and glaze the pork, if not, simply return the pork and sauce to the stovetop uncovered and cook for 2-3 minutes on high heat or until the sauce has reduced to a honey-like consistency.
Make ahead: Follow steps 1-6 and then refrigerate the pork for up to 48 hours in an airtight container. To reheat, add a splash of water to loosen.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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