Two steamed bao buns filled with braised pork belly, sliced vegetables, and fresh herbs, served on a blue plate against a black background.

Sticky Orange Glazed Sous Vide Pork Belly Bao with Ginger Peanut Slaw

Serves 12
Total Time 90 Minutes
Cook Time 75 Minutes

About

Recipe created by Chef Marty Webb, Axion.

Ingredients

Ingredients:

Pork Belly and Glaze:

  • 1 each 3-4 lb Sous Vide Pork Belly
  • 2/3 cup Brown Sugar
  • 1/2 cup Kikkoman® Soy Sauce
  • 1/4 cup Kikkoman® Stir Fry Sauce
  • 3 tbsp Kikkoman® Rice Vinegar
  • 1/4 cup Kikkoman® Orange Sauce
  • 2 cloves Garlic, peeled and minced
  • 1 Tbsp Ginger, grated

Steamed Bao (12 each)

Ginger Peanut Slaw:

  • 4 cup Coleslaw Mix with Shredded Carrots and Red Cabbage
  • 1 each Red Bell Pepper, small dice
  • 2 Medium Scallions, finely sliced on the bias
  • 1/2 cup Cilantro, loosely chopped
  • 1/4 cup Dry Roasted Peanuts, granulated

Coleslaw Dressing:

  • 1/2 cup Vegetable Oil
  • 1/4 cup Honey
  • 1/4 cup Kikkoman® Rice Vinegar
  • 1/4 cup Kikkoman® Less Sodium Soy Sauce
  • 1 tbsp Kikkoman® Sesame Oil
  • 2 tbsp Kikkoman® Gluten-Free Sriracha Hot Chili Sauce
  • 1 clove Garlic, peeled and minced
  • 1 tsp Ginger, grated

 

 

Directions

PROCEDURE:

  1. Heat oven to 375° 
  2. In small bowl mix together brown sugar, soy sauce, stir fry sauce, rice vinegar, orange sauce, garlic and ginger. Mix well, until sugar is dissolved. 
  3. Slice pork belly in ¼ to 1/3rd  inch slices. Slice in half, length wise.
  4. Add to glaze ingredients. Coat well. Let marinate for a few minutes. Lay out on half sheet pan with wire rack. Reserve liquid to use for basting. 
  5. Bake for 45 minutes. Basting every 15 minutes. Remove from oven and baste one more time. 
  6. While baking belly, make coleslaw dressing, slaw and bao.
  7. Place vegetable oil, honey, rice vinegar, low sodium soy sauce, sesame oil, sriracha, peanut butter, garlic and ginger in blender. Blend until smooth.
  8. Place coleslaw mix, bell pepper, scallions and peanuts in medium sized bowl, add dressing and toss until well coated. Set aside.  

BUILD:

Place steamed and split bao in plate or taco holder. Lay in one piece pork belly. Make sure the glaze is present. Top with one ounce coleslaw. Garnish with bias cut scallions. 

NOTES:

Chef  likes to use a pre-cooked sous vide belly. Neutral flavor and smoke. This will cut your cook time significantly. Thaw and slice product. 

Broccoli slaw mix can be used in place of cabbage mix. 

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Products in Recipe

A 2.14-liter (2.29 kg) jug of Kikkoman Stir-Fry Sauce with a handle, labeled "Simply Pour & Stir." The label shows stir-fried vegetables.

Stir-Fry Sauce

A 2-quart plastic jug of Kikkoman traditionally brewed soy sauce with a red cap and labeled as America's #1 favorite.

Soy Sauce

A 1-gallon plastic jug of Kikkoman Rice Vinegar with a green cap and label stating "Bring Salads to Life.

Rice Vinegar

A 5 lb plastic jug of Kikkoman gluten-free orange sauce with a handle and red cap, featuring an image of orange chicken on the label.

Gluten-Free Orange Sauce

A 2-quart plastic bottle of Kikkoman Less Sodium Soy Sauce with a green label indicating 38% less sodium than regular soy sauce.

Less Sodium Soy Sauce

A 1.25-quart bottle of Kikkoman 100% Pure Sesame Oil with a black cap and yellow, red, and green label displaying product information and certifications.

Non-GMO Toasted Sesame Oil

A 4 lb 11 oz bottle of Kikkoman Gluten-Free Sriracha Hot Chili Sauce with a red cap and a yellow label featuring red chili peppers.

Gluten-Free Sriracha Hot Chili Sauce

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