Learn how to make quick pan-fried Char Siu pork belly with authentic Lee Kum Kee sauce, served in fluffy gua bao buns. Easy 30-minute marinade, perfect caramelization technique, topped with fresh garnishes.
Marinate pork belly in Char Siu Sauce for 30 minutes (save 1 tbsp for glazing later).
Heat pan to medium and add 1 tsp of Lee Kum Kee Sesame Wok Oil.
Drain pork and add to the pan.
Pan-fry the pork for 4 minutes on each side. Add 2 tbsp of water if the pan starts smoking.
Add remaining Char Siu Sauce and turn heat to high. Glaze the pork in the sauce until caramelized, turning it often. Rest for 3 minutes before slicing.
Heat gua buns according to package instructions.
Assemble the buns with torn lettuce, sliced Char Siu, chopped spring onions, and toasted pumpkin seeds.
Optional: 
Add sliced ginger and stir-fry till fragrant.
Add pork belly, premium dark soy sauce, sugar, spices and water.
Bring to a simmer, cover and cook for 40 minutes. Test for softness. Continue to cook for uncovered another 15 minutes if not ready.
Once cooked to desired softness, lift pork out of pot and leave to rest to cool. Once cook to touch, slice to 1cm thickness.
Assemble by filling each bun with some torn lettuce, then add sliced pork and finally, garnish with chopped spring onions and toasted pumpkin seeds.
PREP TIME: 30 MINUTES | COOKING TIME: 12 MINUTES
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
