Pork Buns Recipe
Fresh Housemade Bao Bun, Crispy Braised Pork Belly, Kimchi, Fresno Chiles
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bun and Filling
Method
Preparation and Assembly
- 1
Make the Bao Buns
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, salt, and warm water. Knead the dough until smooth, cover, and let it rise for about 1 hour or until doubled in size.
- 2
Shape the Buns
After the dough has risen, divide it into 12 equal pieces. Roll each piece into a ball and flatten it into a disc. Place a small piece of parchment paper under each disc and cover with a damp cloth. Let them rest for another 30 minutes.
- 3
Steam the Buns
Heat a steamer over medium heat. Place the buns in the steamer, making sure they are not touching, and steam for 10-12 minutes until fluffy and cooked through.
- 4
Prepare the Pork Belly
In a pot, combine soy sauce, brown sugar, rice vinegar, and enough water to cover the pork belly. Bring to a simmer, add the pork belly, and braise for 2 hours until tender. Once cooked, remove the pork belly and let it cool before slicing into pieces.
- 5
Assemble the Pork Buns
Take a steamed bun, add a slice of crispy pork belly, top with kimchi, and garnish with sliced Fresno chiles. Serve warm.
