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CRISPY PORK BELLY BAO, SSAMJANG MAYO, PICKLED CUCUMBER (30)

CRISPY PORK BELLY BAO, SSAMJANG MAYO, PICKLED CUCUMBER (30)

light & rich all in the same mouthful! airy steamed baos with luscious, gelatinous pork belly and a couple of quality value-adds complete the dish.

serving instructions
preheat oven to 180 degrees, transfer sliced pork belly pieces to a tray and heat for 10-12 minutes or until warmed through. microwave the bao buns for 30 seconds. place one slice of pork belly in each bao. top with pickled cucumber and teaspoon of the ssamjang mayo.
30 PIECES
Regular price $300.00 AUD
Regular price Sale price $300.00 AUD
Sale Sold out

Tax included. Shipping calculated at checkout.

INGREDIENTS

pork belly, salt, vegetable oil, lemon juice, bao buns (wheat flour, water, sugar, shortening (vegetable oil, antioxidant (330)), yeast, soy flour, colouring (171), salt), ssamjang mayo (soy sauce, gochujang, golden syrup, sesame oil, sesame seeds, sugar, garlic, egg, mayonnaise, lime juice), pickled cucumber (cucumber, apple cider vinegar, sugar, sea salt)

ALLERGENS

  • egg
  • gluten
  • sesame
  • soy

DELIVERY INFORMATION

All our deliveries are facilitated by Be Cool Refrigerated Couriers across Victoria. For Metro Melbourne & Mornington Peninsula, Deliveries are available Wednesday's & Saturday's. Regional deliveries are also available depending on your postcode. Click here for a full list of delivery locations and days. All online orders close at 10am 2 days prior to the next available delivery window. A mobile number must be included with the orders to receive tracking notifications. Food items will be ok for 2 hours in the box after delivery.
Click & Collect availability for our different store locations will show automatically at checkout.
UberEats delivery now available! Order here.

HEATING INSTRUCTIONS

preheat oven to 180 degrees, transfer sliced pork belly pieces to a tray and heat for 10-12 minutes or until warmed through. microwave the bao buns for 30 seconds. place one slice of pork belly in each bao. top with pickled cucumber and teaspoon of the ssamjang mayo.
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