Pork Bao Recipe

Prep and Sear

Pat the pork shoulder dry and cut into a large single piece or 2 pieces that will fit in your pot. Season lightly with 1 tsp salt. Heat 1 tbsp vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Brown the pork on all sides, about 3–4 minutes per side, until deeply caramelized. Transfer pork to a plate.

Build the Braising Liquid

Reduce heat to medium. Add smashed garlic and sliced ginger to the pot and sauté 1–2 minutes until fragrant (do not burn). Add Shaoxing wine to deglaze, scraping browned bits from the bottom. Pour in light soy sauce, dark soy sauce, brown sugar, star anise, cinnamon stick, Sichuan peppercorns (if using), scallion knots, and 4 cups water or stock. Stir to combine.

Braise

Return the pork to the pot so it is partially submerged. Bring to a gentle simmer, then cover with a lid slightly ajar. Reduce heat to low and braise for 2.5–3 hours, or until pork is fork-tender and easily shreds. Alternatively, braise in a 300°F (150°C) oven for the same time. Check once after 90 minutes; if liquid is reducing too quickly add up to 1 cup more water/stock.

Shave/Slide the Pork

When tender, transfer pork to a cutting board. Let rest 10 minutes, then use two forks or a sharp knife to shave or pull the pork into thin shreds or slices about 1/8–1/4" thick. Strain and reserve braising liquid. If the liquid is thin, simmer it down on the stove to concentrate flavor, then toss shredded pork with 1/2–3/4 cup reduced braising liquid to keep it moist and flavorful. Keep warm until assembly.

Combine rice vinegar, 2 tbsp water, sugar, sesame oil, red pepper flakes (if using), and kosher salt in a bowl. Stir until salt and sugar dissolve. Add shredded cabbage and toss thoroughly so all pieces are coated. Let sit at room temperature for at least 20 minutes to soften and pickle slightly, or refrigerate for up to 24 hours. Drain excess liquid before assembling baos.

Whisk together mayonnaise, 1 tbsp light soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, lime juice (if using), sugar, and pepper until smooth and well combined. Taste and adjust for saltiness by adding a drop more soy if needed. Refrigerate until ready to use.

Steam or warm bao buns according to package instructions if they are not already warm. If using frozen, reheat as directed. Gently open each bao and spread about 1–2 tbsp of soy mayo inside the base of the bun.

Place about 2–3 oz (roughly 1/4–1/3 cup) of the shredded braised pork into each bun. Add a tablespoon or two of pickled cabbage on top of the pork, then a few cucumber slices (if using). Garnish with a few cilantro leaves, a sprinkle of sliced scallions, and toasted sesame seeds. Add an extra drizzle of soy mayo on top if desired.

Serve immediately while buns are warm. Leftover braised pork keeps refrigerated for 3–4 days; reheat gently with a splash of reserved braising liquid to avoid drying.