Pork Belly Bao Buns Recipe

Inspired by Buddakan

Time3h

Serves4

charred pork belly, spicy shallots, napa cabbage

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Ingredients

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Pork Belly Bao Buns

2.2 lb (1 kg) Pork belly

1 tsp Celtic sea salt

1 tsp black pepper

3 tbs Aged soy sauce

2 tbs Honey

2 tbs Rice vinegar

2 medium shallots

2 cups napa cabbage

8 pieces bao buns

to taste Sriracha sauce

2 stalks Green onions

Method

Preparation and Assembly

Prepare the Pork Belly

Preheat the oven to 160°C (320°F). Score the skin of the pork belly in a crosshatch pattern, then rub salt and black pepper all over the meat. Place in a roasting pan and roast for 2 to 3 hours until tender.

Caramelize the Pork Belly

In a small bowl, mix soy sauce, honey, and rice vinegar. After the pork belly is cooked, remove it from the oven and brush with the soy sauce mixture. Increase oven temperature to 220°C (428°F) and roast for an additional 20-30 minutes until the skin is crispy.

Prepare the Shallots

Thinly slice the shallots and sauté in a pan over medium heat until golden and crispy. Set aside.

Prepare the Napa Cabbage

Chop the napa cabbage into thin strips and set aside.

Assemble the Bao Buns

Steam the bao buns according to package instructions. Once ready, place a slice of crispy pork belly inside each bao bun, top with napa cabbage, crispy shallots, and a drizzle of sriracha sauce. Garnish with chopped green onions.