Ruby Chard & Pork Belly Hoisin Bao Wraps
Caramelised hoisin pork belly tucked into steamed bao with Aeroveg Ruby Chard — sweet, savoury, and on the table in 30 minutes.
There's something deeply satisfying about a bao done right — the soft, pillowy dough giving way to caramelised, glossy pork with just enough sweetness from the hoisin. Aeroveg Ruby Chard is the quiet hero here: its vivid red stems add a striking pop of colour, while the mild, earthy leaves wrap around the pork to keep every bite balanced and fresh. This is the kind of meal that feels special but comes together in barely thirty minutes.
Method
- Marinate the pork. Combine all marinade ingredients in a bowl. Add pork belly slices and toss to coat evenly. Set aside for 15 minutes.
- Prep the Ruby Chard. Separate leaves from stems. Slice stems into thin strips. Leave leaves whole or tear into large pieces.
- Pan-fry the pork. Heat oil in a pan over medium-high heat. Cook pork strips in a single layer for 2–3 minutes per side until caramelised and lightly charred at the edges. Work in batches to avoid steaming.
- Steam the bao. Place bao buns in a steamer basket over boiling water for 5–6 minutes until puffy and soft. Alternatively, wrap in a damp paper towel and microwave for 30 seconds per bun.
- Assemble. Open each bao and layer with Ruby Chard leaves, 3–4 pork slices, julienned cucumber, spring onion, and a few Ruby Chard stem strips.
- Finish and serve. Drizzle with a little extra hoisin sauce and scatter sesame seeds over. Serve immediately while the bao is still warm.
Aeroveg tip: Ruby Chard's vivid magenta stems hold their colour and crunch even when dressed — slice them thin and layer them inside the bao like quick-pickles for a bright, textural contrast against the soft, caramelised pork.