Pork Belly Bao Recipe

Thinly slice the cucumber into 1/8–1/4-inch rounds (or lengthwise into thin strips for a different texture). Place the slices in a bowl or jar.

In a small saucepan, combine rice vinegar, water, granulated sugar, kosher salt and crushed red pepper flakes (if using). Warm over medium heat, stirring until sugar and salt dissolve, about 2–3 minutes. Remove from heat and let cool for 5 minutes.

Pour the warm pickling liquid over the cucumber slices, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (preferably 1 hour) before serving. These will keep in the fridge up to 5 days.

Pat the pork belly slices dry with paper towels. Season both sides lightly with black pepper.

In a bowl, whisk together sake, hoisin, soy sauce, mirin, brown sugar, grated ginger and minced garlic to form a marinade/sauce.

Transfer pork belly to a shallow dish or zip-top bag and pour half of the sauce over it, reserving the other half for glazing. Marinate in the refrigerator for 30 minutes to 2 hours (if short on time, 30 minutes is fine).

Heat a large nonstick or cast-iron skillet over medium-high heat and add the vegetable oil. When hot, add pork belly slices in a single layer (work in batches if needed). Sear for 3–4 minutes per side until deeply browned and caramelized.

After both sides are browned, reduce heat to medium-low. Pour the reserved sauce into the pan and cook, spooning the sauce over the pork, until it thickens and glazes the meat, about 2–4 minutes. The internal texture should be tender with a sticky glaze. Remove from pan and let rest 2 minutes, then slice into smaller pieces if desired.

If your pork belly is thicker and needs longer cooking to render fat and become tender, transfer seared pieces and sauce to a small ovenproof dish, cover and braise at 325°F (160°C) for 30–40 minutes, then finish uncovered under the broiler 1–2 minutes to caramelize.

Steam or reheat the bao buns according to package instructions until warm and pillowy (usually 6–8 minutes in a steamer). If using a bamboo steamer line with parchment or cabbage leaves to prevent sticking.

Open each bao bun and layer 1–2 slices (or 1–2 tablespoons) of the glazed pork belly into the center.

Top the pork with 1–2 tablespoons of the pickled cucumbers, a few cilantro leaves, and some sliced scallions. Sprinkle with toasted sesame seeds and add a small drizzle of sriracha if you want heat.

Serve immediately while buns are warm and pork is glazed. Yield: about 8 bao (depending on bun size), roughly 2–3 small bao per person as an appetizer.