Pork Belly Bao Buns Recipe
Make Pork Belly Bao Buns Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bao Dough
Pork Belly
Pickled Cucumber
Garnishes & Sauce
Method
Bao Dough
- 1
Activate yeast
In a small bowl, combine warm water (about 110°F / 43°C), 1 tsp sugar and the active dry yeast. Stir and let sit 5–10 minutes until foamy.
- 2
Make dough
In a large bowl or stand mixer fitted with a dough hook, whisk together flour, remaining 1 tbs sugar, baking powder and salt. Add the foamy yeast mixture and 2 tbs vegetable oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or with the mixer for 6–8 minutes until smooth and elastic.
- 3
- 4
Shape bao
Punch down the dough and turn onto a lightly floured surface. Divide into 12 equal pieces (about 2 ounces / 55 g each). Roll each piece into a ball, then flatten into an oval about 4 inches long and 3 inches wide. Brush the center lightly with a few drops of oil, fold the oval in half around a small strip of parchment (or use a pleating technique) to form the classic folded bao shape and place on parchment squares.
- 5
Second proof
Cover shaped baos with a clean towel and let rest for 30 minutes while you prepare the pork and pickles.
- 6
Steam
Set up a steamer with simmering water. Steam baos in batches (avoid overcrowding) for 8–10 minutes. Remove from steamer and keep covered so they stay soft.
Pork Belly
- 7
Prepare pork
Pat pork belly pieces dry with paper towels. Season lightly with a pinch of salt.
- 8
Sear
Heat 2 tbs neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add pork belly pieces in a single layer (work in batches if needed) and sear on all sides until browned and caramelized, about 3–4 minutes per side. Remove and set aside.
- 9
Deglaze & combine braising liquid
Lower heat to medium. Add smashed garlic, ginger slices and star anise to the pot and cook briefly until fragrant, about 30 seconds. Pour in Shaoxing wine to deglaze the pan, scraping up browned bits. Add soy sauce, dark soy sauce, 1 tbs sugar and honey. Stir to combine.
- 10
Braise
Return seared pork to the pot and add enough water to come about halfway up the pork pieces (about 1½–2 cups). Bring to a simmer, then reduce heat to low, cover and braise gently for 1 hour 15 minutes to 1 hour 30 minutes, until pork is very tender and the braising liquid has reduced and glazed the pork. Check every 30 minutes and spoon sauce over pork; if liquid gets too low, add a few tablespoons of water.
- 11
Finish & rest
When pork is tender, uncover and increase heat to medium-high to reduce and thicken the sauce for 5–8 minutes, glazing the pork. Remove pork to a cutting board and let rest 10 minutes. Slice into 1/4–1/2-inch thick pieces suitable for bao filling. Reserve extra sauce for serving.
Pickled Cucumber
- 12
Quick-pickle cucumbers
In a bowl, whisk together rice vinegar, 1 tbs sugar, 1 tsp salt and 2 tbs water until sugar dissolves. Add thinly sliced cucumber, toss to coat. Let sit for at least 15 minutes (or up to 2 hours in the refrigerator) to pickle slightly. Drain before assembling if excess liquid accumulates.
Garnishes & Assembly
- 13
Warm hoisin
If desired, warm hoisin sauce slightly in a small saucepan or microwave so it's easy to spread.
- 14
Assemble baos
Open a steamed bao gently. Spread about 1 tsp hoisin sauce on the inside of each bun. Place 1–2 slices of pork belly in the bun (depending on thickness), drizzle a little reserved braising sauce, add a few slices of pickled cucumber, a couple of cilantro leaves and a thin slice of green onion. Add sriracha or chili oil to taste if you want heat.
- 15
Serve
Serve immediately while buns and pork are warm. Leftover pork can be refrigerated in its sauce for up to 3 days; reheat gently before assembling more baos.