600g piece slow cooked pork belly
300g packet frozen gua bao buns (10)
¼ cup char siu sauce
1 Lebanese cucumber, trimmed, cut into matchsticks
2 green spring onions, thinly sliced diagonally
Fresh coriander sprigs, to serve (optional)
Cook pork belly according to packet directions for about 30 minutes, or until pork is cooked and crackling is crisp. Remove. Stand for 10 minutes. Slice pork into pieces.
Meanwhile, line a bamboo steamer with a sheet of baking paper. Pierce holes over paper to allow steam to escape. Place bao buns in a single layer over paper. Steam according to packet directions, until soft and spongy.
Combine char siu sauce with 1 tablespoon water in a heatproof jug. Microwave on High (100%) for about 30 seconds, or until warm.
Serve buns filled with pork, cucumber and onions. Drizzle with sauce. Garnish with fresh coriander sprigs.
TIP! Frozen gua bao buns are available in the freezer section of Asian markets and major supermarkets.