Char Siu Pork Belly Bao Recipe

Make the marinade

In a bowl combine hoisin, char siu or extra hoisin, light soy sauce, Shaoxing wine, brown sugar, 1 tablespoon honey, Chinese five-spice, minced garlic, minced ginger and the optional food coloring. Whisk until uniform.

Marinate the pork

Place the pork belly strips in a shallow dish or zip-top bag. Pour the marinade over the pork, turning to coat thoroughly. Cover or seal and refrigerate for at least 4 hours, preferably overnight to develop flavor.

Roast and glaze the pork

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a rack on top. Arrange marinated pork strips on the rack, reserving marinade. Roast 20–25 minutes, then baste with reserved marinade and brush with 1 tablespoon honey. Turn pork, roast another 10–15 minutes until edges are caramelized and internal temperature reaches 145°F (63°C). For extra char, switch to broil for 2–3 minutes, watching closely to avoid burning. Remove from oven and let rest 10 minutes, then slice into bite-sized pieces for bao.

Prepare the dough

In a bowl whisk together flour, instant yeast, sugar, salt and baking powder. In a separate small bowl combine warm milk, warm water and vegetable oil. Pour wet into dry and mix until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead about 8–10 minutes until smooth and elastic (or use a stand mixer with a dough hook for 6–8 minutes). Form into a ball.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Shape buns

Punch down dough and divide into 8 equal pieces (about 60–70 g each). Roll each piece into a smooth ball, then flatten to an oval about 4 inches long and 2.5 inches wide. Brush surface lightly with oil, then fold in half and place on small squares of parchment to prevent sticking during steaming. Alternatively, form classic folded bao by rolling a thin oval and folding over a sliver of parchment.

Second rise

Cover shaped buns with a towel and let rest 20–30 minutes until slightly puffy.

Steam the buns

Prepare a steamer (bamboo or metal) with simmering water. Steam buns in batches over medium-high heat for 8–10 minutes, keeping the lid on tightly. After steaming, remove lid and let buns rest 1–2 minutes before opening to avoid condensation dripping on buns.

Combine rice vinegar, 1 teaspoon sugar and 1 teaspoon salt in a small bowl and stir until dissolved. Toss the thin cucumber slices in the mixture and let sit 10–15 minutes to quick-pickle. Drain before assembling. Thinly slice scallions and optionally pick leaves of cilantro.

Prepare finishing sauces

Warm 1 tablespoon honey gently (microwave 10–15 seconds or warm in a small pan) to make it runnier for glazing. Mix hoisin with 1/2 teaspoon toasted sesame oil as a drizzle sauce.

Assemble baos

Open a steamed bao, brush inside lightly with the hoisin-sesame drizzle. Place 2–3 slices of char siu pork belly (or as desired) inside. Add a few quick-pickled cucumber slices and a sprinkle of sliced scallion and cilantro if using. Finish with a light brush of warm honey on the pork for shine and extra sweetness. Repeat with remaining buns.

Serve

Serve immediately while buns are warm. Leftover pork can be chilled and reheated; bao are best eaten same day.