Hoisin Pork Belly Bao Buns

Method

1. Pat dry pork belly throughly with paper towel. Leave it uncovered in the fridge for at least 20 minutes to dry out the skin (ideally overnight if time permits, this provides the best crackle). Puncture the skin with a knife or fork repeatedly all over without going deep enough to touch the flesh. Alternatively score the skin diagonally in both directions to create a diamond pattern.
2. Preheat oven (or airfryer) to 200°C. Combine the Chinese 5 spice, 1/4 of the salt and the black pepper together. After drying out, place the pork belly skin side down and cover the flesh side with the dry rub, making sure to get down the sides without disturbing the skin. Carefully flip the pork belly back over and massage the oil into the skin, cover with remaining salt and work into all the holes or scores.
3. Place pork flesh with down on a wire rack inside a roasting tray and roast in the oven for 35-45 minutes (30 mins if using an airfryer), until the skin has crackled up and has a nice golden colour. Turn the oven down to 180°c and continue to roast for a further 10 minutes. Remove from the oven and transfer to a plate or chopping board and sit to rest for 10 minutes.
4. Steam bao buns for around 7 minutes, until heated through. Refer to the packet instructions as cooking times may differ.
5. Julienne (match stick size) or grate carrot and cucumber, slice spring onions (do these on an angle to make a nice length for the buns), slice chillies (remove the seeds if desired) and pick a few sprigs of coriander from the bunch. Slice pork into 1cm thick slices.
6. Assemble bao buns by spooning on a layer of hoisin sauce, a slice of pork, prepared vegetables, a few pieces of pickled red onion (if using) and finish with a drizzle of Japanese mayonnaise.
7. Serve bao buns on their own or with a side of Asian slaw