Pork Belly Bao Buns Recipe
2 pcs steamed bao buns filled with pork belly, carrot, cilantro, cucumber and onion.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Belly
Quick Pickled Vegetables & Garnish
Bao Buns & Sauce
Method
Pork Belly
Prep and brown pork
Pat the pork belly dry and cut into 2–3 cm thick slabs. Season with 1 tsp salt. Heat 1 tbs neutral oil in a wide heavy-bottomed pan over medium-high heat. Add pork pieces, skin-side down first (if skin removed, place fat-side down) and brown on all sides, 6–8 minutes total, turning to get even color.
Braise
Transfer browned pork to a saucepan or wide pot. Add soy sauce, dark soy, rice wine, brown sugar, minced garlic and sliced ginger. Tuck in 2 star anise. Pour in 500 ml water to come halfway up the pork. Bring to a simmer, then reduce heat to low, cover partially, and braise gently for 1 hour 15 minutes to 1 hour 30 minutes, turning pieces once halfway. Pork is done when fork-tender and a toothpick meets little resistance.
Reduce braising liquid (optional)
Remove pork to a tray and rest 10 minutes. Increase heat and reduce the braising liquid until slightly syrupy (about 5–8 minutes). Spoon some reduced sauce over the pork to glaze. Slice pork into 4–6 mm thick pieces suitable for bao filling.
Quick Pickled Vegetables & Garnish
Combine rice vinegar, 3 tbs water, 1 tbs sugar and 1/2 tsp salt in a bowl. Stir until sugar and salt dissolve. Add julienned carrot, julienned cucumber and thinly sliced red onion. Toss to coat. Let sit at room temperature at least 10 minutes (or refrigerate up to 2 hours) to quick-pickle. Drain lightly before assembling. Pickle will provide brightness and crunch.
Wash and dry cilantro leaves and pick small sprigs for garnish.
Bao Buns & Sauce
Warm the bao buns according to package directions: steam for 3–5 minutes if fresh, or steam from frozen/thawed as instructed. Keep buns covered so they stay soft.
Make the assembly sauce by mixing hoisin sauce, toasted sesame oil and Sriracha (if using) in a small bowl. Adjust heat to taste.
To assemble each bao: open a warm bun, spread about 1 tsp of the hoisin mixture inside the pocket. Place 2–3 slices of braised pork belly (about 50–80 g total per bun depending on thickness). Add a small handful (about 1–2 tbs) of drained pickled carrot and cucumber, a few thin slices of red onion, and 2–3 cilantro leaves. Drizzle a little reduced braising sauce over the pork if available.
Serve immediately while buns are warm. Provide extra hoisin and pickles on the side.