Bao Crispy Roast Pork Recipe

Prep and Marinate

Trim excess large pockets of fat from the pork shoulder but leave a Good amount for moisture. Pat dry. In a bowl combine 0.5 cup hoisin, 3 tbs soy sauce, 2 tbs Shaoxing wine, 2 tbs honey, 2 tbs brown sugar, 1 tbs sesame oil, 1 tsp five-spice powder, 4 minced garlic cloves, 1 tbs minced ginger, 1 tsp salt and 1/2 tsp black pepper. Place the pork in a large resealable bag or container and pour the marinade over it, massaging to coat. Refrigerate for at least 6 hours, preferably overnight (up to 24 hours) for best flavor penetration.

Roast Slowly

Remove the pork from the fridge 30 minutes before roasting to come toward room temperature. Preheat oven to 300°F (150°C). Line a roasting pan with foil and place a rack in the pan. Reserve the marinade. Put the pork on the rack and roast for 1 hour 15 minutes to 1 hour 45 minutes, until internal temperature reaches about 155–160°F (68–71°C). Baste the pork every 20–30 minutes with some of the reserved marinade (bring reserved marinade to a boil for a minute if you plan to use it as a baste to be safe). The low-and-slow roast renders fat and concentrates flavor.

Rest and Crisp

When the pork hits 155–160°F, remove from oven and increase oven temperature to 425°F (220°C). Let the pork rest 10 minutes while oven heats. Mix additional 1 tbs honey and 1 tbs soy sauce with 2 tbs vegetable oil to make a finishing glaze. Brush the pork all over with the glaze and return to the oven on the rack for 10–15 minutes, watching carefully, until the exterior is deeply caramelized and slightly crisp. For extra crispness, switch to broil for 1–2 minutes — watch closely to avoid burning.

Rest and Slice

Remove pork from the oven and let rest 10 minutes. Slice thinly across the grain into pieces roughly 1/8–1/4 inch thick for bao assembly. If you prefer chunkier pieces for texture, leave slightly thicker slices.

While the pork roasts, prepare quick-pickled carrots and daikon. In a heatproof bowl or jar combine 1/2 cup rice vinegar, 1/2 cup water, 2 tsp sugar and 1/2 tsp salt. Stir until dissolved. Add thin matchstick carrot and daikon pieces, submerge, and chill at least 30 minutes (longer for stronger flavor). Drain before assembling.

Warm Bao

Steam store-bought or homemade bao buns according to package or recipe instructions until soft and warmed (typically 6–8 minutes in a bamboo steamer over simmering water). Keep wrapped in a clean towel to stay warm and soft.

Assemble Bao

To assemble each bao: open the steamed bun, spread about 1 tsp sriracha mayo inside (adjust to taste), layer 2–3 slices of the roast pork (or enough to fit snugly), add a few slices of cucumber, a tablespoon of pickled carrot & daikon, a couple of cilantro leaves, and scatter thinly sliced scallion. Sprinkle with toasted sesame seeds. Serve immediately while pork and buns are warm.

Sauce & Serving Tips

Offer extra sriracha mayo, hoisin sauce, or chili oil on the side. If you want extra crunch, briefly pan-fry sliced pork in a hot skillet with a teaspoon of oil to re-crisp before assembling.