Asian 3 Ingredient Steamed Buns with Sticky Orange Pork Belly

Image supplied
Image supplied

Serves 6 | Preparation: 15 Min | Cooking: 2 Hrs


Pork belly

1-2kg Eskort Pork Belly, rind on

45ml (3T) coarse salt


zest and juice from 2 large oranges

25ml (½c) water

2 cloves star anise

125ml (½c) honey

125ml (½c) light brown sugar

5ml (1t) chilli flakes

2 garlic cloves, chopped

Steamed buns

3 x 250ml (3c) self-raising flour

310ml (1¼c) warm water

5ml (1t) salt

60ml (¼c) coconut oil, warm

To serve

125ml (½c) chopped spring onions

60ml (¼c) rice vinegar

10ml (2t) sugar

1 t chilli flakes


Pork belly

  • Preheat the oven to 220°C.
  • Place the pork belly rind up on a baking sheet lined with 2 layers of tinfoil and 1 layer of baking paper.
  • Season the rind with the coarse salt and bake for 90 minutes


  • Combine all the ingredients in a saucepan, bring to the boil and cook for another 10 minutes. The sauce should cook for 25-30 minutes in total.

Steamed buns

  • Heat a pot of water over a medium heat until it starts to steam. Don’t let it boil.
  • Add the flour, water and salt to a large mixing bowl. Mix until a dough forms.
  • Place the dough on a lightly floured surface and knead, gradually adding warm coconut oil.
  • Knead until all the coconut oil is incorporated.
  • Allow the dough to rest for 3 minutes before dividing the dough into bun sized pieces.
  • Place the buns in a steamer or colander.
  • Close the buns with either the lid or foil.
  • Steam the buns for 45 minutes over the pot of water over low heat. The water shouldn’t boil but just be warm enough to produce steam.
  • Cut the pork belly into thick slices (6 pieces) and add to the orange sauce.
  • Combine the spring onion, rice vinegar, sugar and chili flakes in a small bowl.

To serve

  • Serve the sticky pork belly with the steamed buns and the spring onions.

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