Crispy Kakuni Bao Recipe
Make Crispy Kakuni Bao Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Kakuni (braised pork)
Crispy finish
Bao & assembly
Method
Pork Kakuni (braised pork)
- 1
Prepare and blanch pork
Cut the pork belly into 8 equal rectangles, about 5 x 7 cm and 2–3 cm thick. Place pieces in a pot and cover with cold water. Bring to a boil over high heat and boil 3 minutes to remove impurities. Drain and rinse pork pieces under hot water; clean the pot.
- 2
Sear pork
Pat the pork dry. In a heavy-bottomed pot or Dutch oven over medium-high heat, sear pork pieces skin-side down (or fat-side) for 3–4 minutes until lightly browned. Turn to brown other sides 1–2 minutes. Remove pieces and set aside.
- 3
Build braising liquid
In the same pot, add sliced ginger, smashed garlic, tied green onion, star anise, cinnamon stick, and Sichuan peppercorns. Sauté 1 minute to release aroma. Pour in shaoxing wine and deglaze, scraping browned bits. Add light soy sauce, dark soy sauce, brown sugar, mirin, and the measured water. Stir to dissolve sugar and bring to a gentle simmer.
- 4
Braise slowly
Return pork pieces to the pot, skin-side up if possible. Bring to a simmer, then reduce heat to maintain low simmer (barely bubbling). Partially cover and braise for 1 hour 45 minutes to 2 hours, turning pieces halfway through so they cook evenly. Add salt to taste during the last 15 minutes. The pork should be fork-tender and glossy; the braising liquid will reduce to a saucy consistency.
- 5
Cool and reduce
Remove pork pieces from braising liquid. Strain and reserve the sauce. Let pork cool to room temperature, then refrigerate at least 1 hour (or overnight) to firm up — this makes slicing and crisping easier. Meanwhile, reduce the braising liquid over medium-high heat until slightly thickened, about 8–10 minutes. Adjust seasoning with a pinch of salt or more soy if needed.
Crispy finish
- 6
Slice and coat
When pork is chilled and firm, slice each piece into 1–1.5 cm thick slices. Lightly pat slices dry. Toss each slice in cornstarch to coat evenly, shaking off excess. This creates a thin crust when fried.
- 7
Shallow fry
Heat neutral oil in a skillet over medium-high heat until shimmering but not smoking (about 180°C / 355°F). Fry the coated pork slices in batches 1–2 minutes per side until crisp and golden — the interior should remain tender. Remove to a wire rack or paper towel-lined plate to drain. Spoon a little reduced braising sauce over the hot pieces to glaze, or briefly toss slices in the sauce in a hot pan for a glossy finish. Finish with a drizzle of sesame oil.
Bao & assembly
- 8
Steam/heat bao
If using pre-steamed or chilled bao, re-steam or microwave briefly so they're soft and warm. For frozen bao, steam according to package instructions.
- 9
Assemble baos
Open each bun and spread about 1 teaspoon hoisin inside the pocket. Place one or two pieces of crispy kakuni (depending on bun size). Add a few pickled cucumber ribbons, a few cilantro leaves, and a sprinkle of sliced scallions. Drizzle a little of the reserved reduced braising sauce over the pork for extra umami and finish with toasted sesame seeds if using.
- 10
Serve
Serve immediately while pork is hot and crisp and bao are soft. Provide extra hoisin and reserved sauce on the side.
