I’ve been to The Blue Breeze Inn in Ponsonby, Auckland a couple of times and the menu item I’ve enjoyed the most is the slow cooked pork belly Bao pockets. The idea for the Bao pockets originated in David Chang’s famous Momofuku restaurant in New York.
We recently discovered that Bao pockets are now available at Chinese supermarkets, so decided to make our own version.
We filled our Bao pockets with hoisin sauce, cucumber slices, pickled carrots, shredded iceberg lettuce and slow cooked crispy skinned pork belly.
They were delicious, the Bao pockets are soft, light and fluffy, the hoisin sauce sticky and full of flavour, the pork tender and melt in the mouth with the contrasting crunch of the crackle and the pickled carrots provided a crisp texture and perfect amount of tang.