Sticky Pork Belly Bao Buns


200g Cooked Pork Belly Slices

Cucumber Cut into strips

Carrot peeled and thinly sliced

20ml Burren Balsamics Original White

Tomatoes thinly sliced

Fresh Coriander

Sesame Seeds


Ingredients for the sauce

50ml Burren Balsamics Chilli and Honey

50ml Dark Soy Sauce

30ml Honey

2cm Ginger peeled and finely grated

5g Chilli Flakes



 1.  Combine all the sauce ingredients and leave at room temperature for the               flavours to develop.

2.    Cook the pork belly slices in a dry frying pan to crisp up and colour.

3.    When the belly is coloured remove to a baking sheet and brush liberally               with some of the sauce.

4.    Place into an oven that has been preheated to 170C.                   

5.    Bake for about 5 minutes whilst it is baking assemble the buns with the                  garnishes.

6.     Top with the sticky pork slices and scatter over the sesame seeds.

7.      Serve with the remaining sauce