Made to Match - Roasted Pork Belly Steamed Buns

Roasted Pork Belly Steamed Buns
Mac's Mid Vicious

Al Brown recipe

Made to Match

Steamed buns are all the culinary rage at present. Chef David Chang of Momofuku fame is responsible for that, creating a signature pork steamed bun when he opened his first tiny NYC gaff. Of course you can make your own steamed buns, but we prefer to take the easy way out and buy the frozen ones available from most Asian supermarkets. Roasted pork crackling adds texture, wasabi slaw adds freshness and heat, and the pineapple relish adds sweetness. You guessed it…. they’re bloody delicious!

Roasted Pork Belly Steamed Buns


Serves 6

Pineapple Relish

  • Pineapple
  • Canola oil
  • 2 Cups Onion (diced small)
  • 2 Tbl Fresh Ginger (finely diced)
  • 1 Tbl Fresh Garlic (finely diced)
  • 1-2  Fresh Red Chili (finely diced)
  • 1 Cinnamon Stick
  • 3 Whole Star Anise
  • ½ tsp Fennel seeds (roasted and semi ground)
  •  ½ Cup Currants
  • 3 Cups Fresh Pineapple (diced small)
  • 1 Cups Fresh Pear (peeled, diced small)
  • ¾ Cup Cider Vinegar
  • ¾ Cup Sugar
  • ¼ Cup Brown Sugar
  • 50gm Butter
  • Pinch of Salt (generous)

Wasabi Slaw

  • 2 Tbl Sesame Seeds (toasted)
  • 3 Tbl Rice Wine Vinegar
  • 1 tsp Light Soy sauce
  • 1 ½ tsp Sugar
  • 2 ½ tsp Wasabi paste
  • ½ Cup Canola Oil
  • ½ tsp Seasame Oil
  • 3 Handfuls Savoy Cabbage (thinly sliced)
  • 1 Lge Carrot (grated)
  • ½ Cup Spring Onion (thinly sliced)
  • 1 Cup Coriander leaves
  • Flaky Sea Salt
  • Freshly Cracked Black Pepper.

Slow Roasted Pork Belly

  • 1 Kg Pork Belly
  • Flaky Sea Salt
  • Freshly Cracked Black Pepper
  • Canola Oil
  • 1 Cup Water


Pineapple Relish

Place a large saucepan on medium heat. Once hot, add a splash of canola oil followed by the onion, ginger, garlic and chili. Cook for 5 minutes, stirring occasionally.
Add the spices to the pan, and then the currants, pineapple and pear. Stir to combine, and then add in the remaining ingredients.
Bring up to a boil, and then reduce the heat right down and cook the relish out for about 1 ½ hours. The relish should have a jam-like consistency and be a rich caramel colour when done. Remove from the heat, cool, and refrigerate until required.

Wasabi Slaw

In a mixing bowl, add the seasame seeds, rice wine vinegar, light soy sauce, sugar and wasabi paste. Mix together, then slowly add the two oils while whisking continuously until thick and combined. Taste, and add a little extra wasabi if you like it hot.
In a separate bowl, mix together the sliced cabbage, carrot, spring onion and coriander. Mix through enough wasabi dressing to coat the slaw. Season to taste.

Cooking method

  • 2 Cups Water
  • 18 Steamed Buns
  • Roasted Pork Belly
  • Flaky Sea Salt
  • Wasabi Slaw
  • Pineapple Relish
  • ½ Cup Coriander Leaves

Method Pour the water into a saucepan and place on medium/high heat to boil. Set bamboo steamer, or similar, on top of the saucepan and heat your buns in batches, for about two minutes each batch until soft and piping hot. 

Serving suggestions

Take a knife and cut the roasted pork belly into 1cm thick slices (approximately the width of the buns). Open up the steam buns and fill with wasabi slaw, a slice of roasted pork belly, a small dollop of pineapple relish, and finish with a few coriander leaves.