Blake Proud’s braise pork bao buns

Tuesday, June 7, 2022 10:48 am
Reading Time: 2 minutes

Our favourite foodie Blake Proud joined Kirste and Dan with another delicious dish, braised pork bao buns!


  • 500g Pork Belly
  • 3 tbs oil
  • 1 large brown onion
  • 4 garlic cloves crushed and chopped
  • 40g ginger
  • 4 tbs kecap manis
  • 1 tbs soy sauce
  • 1 litre of chicken stock (you may not use it all)
  • 2 star anise
  • 1 red chilli seeds removed


  1. In a large skillet or pot with a lid add the oil, brown onion and garlic and cook until soft and lightly coloured.
  2. Add in ginger and continue to cook until soft and the onion and garlic have gone a darker colour.
  3. Add about 100ml of chicken stock to deglaze the pan
  4. Add the star anise, chilli, kecap manis and soy sauce and combine really well.
  5. Cut your pork into four smaller portions and place in the pan. Top up with chicken stock until covering the top of the pork.
  6. Put a lid on and simmer for about 2-3 hours until tender but not falling apart.
  7. Take the pork out and place in the fridge to cool. This makes it easier to slice
  8. Continue to cook the sauce until it become thick and sticky. Take off the heat
  9. Get the cooled pork from the fridge and slice.
  10. Reheat the pork on a pan with some of the sauce or in the microwave.
  11. Serve in a bao bun with pickled carrot, cucumber and mint or over some rice

Will you be giving this recipe a go? Let us know by texting or messaging us on socials. Listen to the full chat below!

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