Directions

To Prep

1. In a steamer, steam the bao buns until they are light and fluffy.
2. Combine the mayonnaise and sriracha together to make sriracha mayo.
3. In a bowl, add shredded carrot. Cover with ⅓ cup salt and mix through. Allow to sit for 15 mins. Squeeze out liquid and rinse under water.
4. Add carrot into a bowl. Pour in enough vinegar to submerge the carrot. Add in sugar and salt, and stir to dissolve. Allow to sit for 20 mins.

To Assemble

1. Carefully open bao buns. In the middle, add the sriracha mayo, pork belly, pickled carrots, coriander and chilli.
2. Repeat this with the remaining ingredients and serve.