Pork Belly Buns Recipe

proof yeast

Combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast in a small bowl. Stir and let sit 5–8 minutes until foamy.

In a large bowl, whisk together flour, baking powder and salt. Make a well and add the foamy yeast mixture and vegetable oil.

Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic.

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Punch down dough and divide into 8 equal pieces. Roll each into a ball and then flatten to an oval about 4 inches long. Brush lightly with vegetable oil, fold in half (or place a small strip of parchment between folds to keep them open) and arrange on parchment-lined steam tray. Cover and let rest 20 minutes.

Prepare a steamer with boiling water. Steam buns in batches over high heat for 8–10 minutes. Do not lift lid during steaming. Remove and keep covered until assembly.

Pat pork belly dry and cut into 1/2–3/4-inch thick slices or 1-inch cubes, depending on preferred presentation.

Heat 1 tablespoon oil in a medium heavy-bottomed skillet or Dutch oven over medium-high heat. Brown pork pieces on all sides, about 3–4 minutes per side, working in batches if needed. Transfer browned pork to a plate.

Reduce heat to medium. Add smashed ginger and garlic to the pot and sauté 30–45 seconds until aromatic (do not burn).

Return pork to the pot. Add light soy sauce, dark soy sauce, rice wine, brown sugar, water, star anise, and green onions. Stir to combine and bring to a simmer.

Cover, reduce heat to low, and simmer gently for 45–60 minutes until pork is very tender and sauce has reduced to a glossy braise. Turn pieces halfway through cooking. If sauce reduces too much, add a splash of water.

Remove pork from braising liquid. If you prefer a thicker glaze, boil the braising liquid uncovered over medium-high heat until syrupy, then toss pork in the glaze. Slice or shred pork as desired.

Combine rice vinegar, sugar, and 1/4 tsp salt in a small bowl and stir until sugar dissolves. Add thin cucumber slices, toss, and let sit at least 10 minutes (can be made up to 2 hours ahead).

Stir hoisin and Sriracha together in a separate small bowl to make a spicy hoisin sauce. Adjust heat to taste.

Open a steamed bun, spread about 1 teaspoon of the hoisin mixture inside the bottom half, add 1–2 pieces of braised pork belly (about 2–3 tablespoons), a few pickled cucumber slices, a sprinkle of toasted sesame seeds and optional cilantro.

Serve immediately while buns and pork are warm. Makes 8 buns.