Eat Recipes

Chef’s Table: Rumble’s BBQ Pork Belly Bao Recipe

Rumble’s BBQ pork belly bao is a delicious combination of crispy pork belly, picked vegetables and warm bao. This special dish is uniquely served with a salted caramel sauce, and together the bao has a combination of flavors that represents the flavor elements of Rumble – Sweet, Salty, Spicy and Sour. The dish is a playful mix of Thai, Chinese and Malaysian Cuisine. Try it at home and experience the flavors of Asian cuisine.

Ingredients (serves 4)

200g high-quality pork belly
¼ cup plain flour
1L Canola oil, for deep frying
4 frozen steamed bao buns
4-6 spring of fresh coriander, to serve
Toasted sesame seeds, to serve
2-3 thinly sliced radishes, to serve
Thinly sliced green cabbage, to serve
Handful of crushed cashew nuts, to serve

Pork Marinade
20g fermented bean curd (found at good quality Asian grocers)
80g fresh ginger, sliced finely
50g garlic cloves, chopped finely
Pinch of five spice powder
100ml oyster sauce
50g white sugar
10ml fish sauce
10g corn flour

Pickled Cucumber
1 cucumber, peeled into thin strips
20g table salt
100g white sugar
150ml white vinegar
300ml water
Salted Caramel Glaze
250ml soy sauce
5g white sugar
100ml saké
100ml honey


  1. To make your pork marinade, combine all ingredients in a bowl. Add in your pork belly. Seal tightly with cling film and refrigerate overnight.
  2. To make your pickled cucumber, mix all ingredients expect the cucumber in a pan over medium heat and bring to the boil slowly. Remove the mixture from heat and, once cooled, add in the cucumber slices. Cover and refrigerate overnight.
  3. To make your salted caramel glaze, add all ingredients to a pot over low heat. Stir continuously until the combined and the mixture has caramelized to a light brown color and has thickened. Remove from the heat and set aside.
  4. To cook your pork, dust some plain flour over the pork belly. Heat your oil in a large pot over high heat. Deep fry the pork until its golden brown, crispy and firm to the touch. Once cooked through, remove the pork belly and allow the meat to cool and rest for 5 mins. Once cooled, cut the pork into thin slices and set aside.
  5. In the meantime, prepare your bao buns in a steamer (according to the packet).
  6. To serve, layer two slices of pickled cucumber, cabbage and radish into your bao bun. Top with slices of pork then drizzle with salted caramel glaze. Garnish with sprigs of fresh coriander, and a sprinkle of toasted sesame seeds and crushed cashews. You may not need all of it depending on preference.

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