Method

Prepare the Pork Belly

Marinate the Pork

Score the skin of the pork belly in a crosshatch pattern and rub salt, black pepper, and five-spice powder generously over the meat. Place in a bowl.

Make the Marinade

In a small bowl, combine soy sauce, honey, minced garlic, and grated ginger. Pour over the pork belly, ensuring it is well coated. Cover and marinate in the refrigerator for at least 4 hours or overnight.

Cook the Pork

Preheat oven to 300°F (150°C). Place the marinated pork belly in a roasting pan and cover with foil. Roast for 2.5 to 3 hours, or until tender. Remove foil for the last 30 minutes to allow the skin to crisp up.

Make the Bao Buns

Activate Yeast

In a small bowl, combine warm water, sugar, and yeast. Let sit for about 10 minutes until frothy.

Make Dough

In a large bowl, combine flour, baking powder, and salt. Add the yeast mixture and vegetable oil. Mix until a dough forms. Knead for about 10 minutes until smooth.

Let Dough Rise

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for about 1 hour or until doubled in size.

Shape Bao Buns

Punch down the risen dough and divide it into small balls (about 2 inches in diameter). Flatten each ball and fold it over itself to create a bun shape.

Steam the Bao

Place the shaped buns on parchment paper and steam them in a bamboo or electric steamer for about 15-20 minutes until they are fluffy and cooked through.

Assemble and Serve

Prepare Garnishes

Thinly slice the cucumber, chop the green onions, and roughly chop the cilantro.

Slice the Pork

Once the pork belly is cooked and has rested for 10 minutes, slice it into bite-sized pieces.

Assemble the Bao

Place a slice of pork belly inside each bao bun and top with cucumber, cilantro, and green onions. Serve immediately.

Pork Belly With Bao Recipe