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  • Philip Munda

Pork Belly Bao with Miso Aioli Slaw

We were recently lucky enough to try some of the amazing sauces made by Aioli. They have a wide range of incredible sauces and sent us the Korean BBQ sauce (you already know we loved this one) and the Miso Aioli. We've been wanting to experiment with making bao buns since getting a stand mixer and thought it would be great to have some tender sticky pork belly paired with a bright asian slaw using the aioli. We were not disappointed.

We are still working on perfecting the bao recipe, we were happy with the buns we got but feel like we can definitely do much better, so that recipe will be coming soon! For the pork belly we used the Red Braised Pork Belly recipe from Marion's Kitchen which we can highly recommend. It braises for about 2 hours and then needs some fridge time to firm up, its important to cut nice thick slices for frying; firstly to be generous and secondly to make sure the pieces don't fall apart.

For now we'll give you our slaw recipe which is great for a side dish on an asian platter or for a touch of acid or brightness alongside most savoury dishes.


  • 300g Rainbow Slaw

  • 2 Heaped Tbsp Aioli Miso Aioli

  • 2 Tsp Rice Vinegar

  • Pepper to season


  1. Mix all ingredients together in a large bowl and enjoy!

Happy Cooking!

Check out @aioli_sa on instagram for more of their great products


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