Char Siu Pork Belly & Crispy Softshell Crab Baos Recipe

Make the Marinade

In a medium bowl combine hoisin sauce, honey, soy sauce, Shaoxing wine, brown sugar, Chinese five-spice powder, minced garlic, grated ginger, and red fermented bean curd or a drop of red food coloring if using. Whisk until smooth.

Reserve 2 tablespoons of the marinade in a separate small bowl for glazing during roasting. Place the pork belly strips into a resealable bag or shallow dish and pour the remaining marinade over the pork, making sure pieces are evenly coated. Marinate in the refrigerator for at least 4 hours, preferably overnight for best flavor.

When ready to cook, preheat the oven to 375°F (190°C). Remove pork from the marinade (discard used marinade) and pat lightly dry with paper towels. Heat a small ovenproof skillet or roasting pan over medium-high heat with 1 teaspoon vegetable oil and sear pork belly pieces 1–2 minutes per side until lightly browned to build color.

Brush seared pork with half of the reserved glaze. Transfer pan to the oven and roast for 25–30 minutes, turning and glazing every 8–10 minutes, until pork is tender, caramelized, and internal temperature reaches about 160–165°F (71–74°C). If edges start to char too quickly, tent loosely with foil. Remove from oven and let rest 5 minutes, then slice pork into 1/4-inch slices for bao filling.

Combine rice vinegar, water, sugar, and salt in a jar or bowl and stir until sugar and salt dissolve. Add julienned carrot and thinly sliced cucumber. Press down so vegetables are submerged. Let sit at room temperature for 15–20 minutes for a quick pickle, or refrigerate up to 24 hours. Drain just before assembling baos.

Prepare crabs: pat the cleaned softshell crabs very dry with paper towels. Lightly season inside and out with 1/2 teaspoon of the listed salt and a pinch of white pepper.

Make the batter: in a bowl whisk together all-purpose flour, cornstarch, baking powder, remaining 1/2 teaspoon salt, and white pepper. Gradually whisk in cold sparkling water until you have a slightly thick, smooth batter — it should coat the back of a spoon but still be airy. Keep batter cold (place bowl in an ice bath if your kitchen is warm).

Dust each crab lightly with rice flour, shaking off excess. This helps the batter adhere and gives extra crunch.

Heat oil in a deep skillet or saucepan to 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and rise immediately.

Working in batches, dip each crab into the batter, letting excess drip off, then carefully lower into the hot oil. Fry 2–3 minutes per side or until golden brown and crisp. Maintain oil temperature to avoid sogginess. Use a spider or slotted spoon to transfer crabs to a wire rack set over a baking sheet to drain. Do not stack crabs while hot to keep crispness. Lightly season with a pinch of salt while still hot.

If making ahead, keep fried crabs in a warm (200°F/95°C) oven on a rack to maintain crispness for up to 15–20 minutes before serving.

Warm the bao buns: steam store-bought or homemade bao according to package instructions or steam in a bamboo steamer over simmering water for 5–6 minutes until soft and pillowy. Alternatively, warm briefly in a covered microwave (damp paper towel) for 20–30 seconds.

Make the spicy mayo: in a small bowl combine mayonnaise and Sriracha; taste and adjust heat. Stir in 1 teaspoon light soy for a touch of umami if desired.

Assemble each bao: open the steamed bao gently. Spread about 1 teaspoon of spicy mayo on the bottom half. Add 2–3 slices of char siu pork belly (or enough to fit comfortably), then place one crispy softshell crab on top of the pork (trim the crab if too large to fit). Add a small spoonful of quick pickled cucumber and carrot, sprinkle with sliced scallions and a few cilantro leaves if using. Finish with a light drizzle of soy if desired.

Serve immediately with lemon wedges on the side to squeeze over the crab. Provide extra spicy mayo and pickles if desired.