Serves 6 | Preparation: 15 Min | Cooking: 2 Hrs
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
3 x 250ml (3c) self-raising flour
310ml (1¼c) warm water
5ml (1t) salt
60ml (¼c) coconut oil, warm
125ml (½c) chopped spring onions
60ml (¼c) rice vinegar
10ml (2t) sugar
1 t chilli flakes
- 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.
- 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.
- Serve the sticky pork belly with the steamed buns and the spring onions.