1/4 cup HEINZ [SERIOUSLY] GOOD™ Sweet Chilli Mayonnaise
1 Tbsp sesame seeds, toasted (optional)
Coriander leaves for garnish (optional)
8 frozen Bao buns, thawed
With a sharp knife score the pork thinly if it hasn’t been done or alternatively get the butcher to do this for you. Rub the skin with salt. Place on a tray and cover with baking paper. Refrigerate for 4 hours or ideally overnight to allow the skin to dry out.
Preheat oven to 150°C (fan assisted). Put the onions and star anise into a roasting dish.* Sit the prepared piece of pork on the onions. Pour the apple juice around the base of the pork, to avoid getting the skin wet.
Roast for 2 - 2 ½ hours, until the pork is tender. During cooking make sure that the liquid does not evaporate adding more apple juice or water if necessary.
Remove the pork from the roasting dish. Pour the remaining apple jus and onions into a saucepan. Increase the oven temperature to 200C (fan assisted). Put the cooked pork into the roasting dish and return it to the oven for a further 15-20 minutes, until the crackling has crisped.
Reduce the onion and apple jus until reduced to a sticky jam consistency. Remove the star anise.
Chilli, Fennel and Apple Slaw: Toss together finely sliced fennel and cabbage, grated carrot and apple. Mix through HEINZ [SERIOUSLY] GOOD™ Sweet Chilli Mayonnaise.
Microwave or steam Bao buns according to packet directions. Fill buns with HEINZ [SERIOUSLY] GOOD™ Sweet Chilli Mayonnaise, thickly sliced pork, glazed onions and prepared slaw. Sprinkle with toasted sesame seeds.
* Make sure the roasting dish is appropriate for the size of pork. Too big and the liquid will evaporate too quickly.
To ensure you get good crackling skin it must be well dried out.
You can purchase Bao buns from selected New World, Pak’n Save and Countdown stores. We’ve used Kungfood Bao buns.