Char Siu Pork Belly Bao Bun Recipe

Prepare Marinade

In a bowl, whisk together hoisin, soy sauce, Shaoxing wine, brown sugar, honey, sesame oil, five-spice, minced garlic, grated ginger and red food coloring (if using) until sugar dissolves.

Place pork belly strips in a shallow dish or large resealable bag. Pour half of the marinade over the pork, reserving the other half for basting and glazing. Massage to coat evenly. Marinate in refrigerator at least 4 hours, preferably overnight.

Preheat oven to 180°C (350°F). Line a roasting pan with foil and set a rack in the pan. Remove pork from marinade, letting excess drip back into bowl. Reserve marinade for glazing.

Roast pork belly on the rack for 45–55 minutes, turning and basting with reserved marinade every 15 minutes, until pork is tender and internal temp reaches ~75°C (165°F). If desired, finish under a broiler for 2–4 minutes to caramelize edges—watch carefully to prevent burning.

Let pork rest 10 minutes, then thinly slice against the grain about 3–4 mm thick. Keep warm or reheat gently before assembling bao.

In a small bowl or jar, combine tangerine juice, yuzu juice (or lemon/lime substitute), rice vinegar, light soy sauce, mirin and sugar. Whisk until sugar dissolves.

Slowly whisk in neutral oil in a steady stream to emulsify. Stir in sesame oil, finely sliced shiso leaves, salt and pepper. Taste and adjust seasoning—add a little more yuzu or tangerine for brightness, or a pinch more sugar if too tart.

Toss the julienned apple with 1–2 tablespoons of the vinaigrette to lightly coat and prevent browning. Reserve remaining vinaigrette for drizzling on assembled baos.

If using frozen bao buns, steam according to package instructions until soft and pillowy (usually 6–8 minutes). If using fresh buns, steam 2–3 minutes to warm. Keep covered with a damp towel to retain moisture.

Open each bao bun gently. Place a shiso leaf inside each bun as a base (this adds aromatic lift and prevents sogginess).

Lay 2–3 slices of warm char siu pork belly into each bun (adjust amount to preference).

Top pork with a small handful (about 1 tablespoon) of the dressed julienned apple, a few microgreens or baby cilantro, and a light drizzle (about 1 teaspoon) of the reserved tangerine-yuzu vinaigrette over each bun.

Finish with a sprinkle of toasted sesame seeds. Serve immediately while buns are warm.