Pork Belly Bao Recipe
Indulge in our tender Pork Belly Bao, featuring succulent, slow-braised pork belly that melts in your mouth, nestled within a soft, pillowy bao bun. Topped with a zesty pickled cucumber and drizzled with a savory hoisin glaze, this delightful fusion of flavors and textures will take your taste buds on a delicious journey. Perfect as a starter or a satisfying snack!
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Ingredients
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Pork Belly
Method
Cooking Instructions
- 1
Prepare the Pork Belly
Preheat your oven to 150°C (300°F). Score the skin of the pork belly in a crisscross pattern. In a bowl, mix soy sauce, brown sugar, rice wine vinegar, five-spice powder, minced garlic, and grated ginger. Rub this marinade all over the pork belly and let it sit for at least 30 minutes.
- 2
Roast the Pork Belly
Place the marinated pork belly on a roasting rack in a baking dish, skin side up. Roast in the preheated oven for 2 to 2.5 hours or until the meat is tender. Increase the temperature to 220°C (430°F) for the last 30 minutes to crisp the skin.
- 3
Prepare the Bao Buns
While the pork is roasting, prepare the bao buns according to your favorite recipe or steam pre-made bao buns for about 10 minutes until fluffy.
- 4
Assemble the Bao
Once the pork belly is done, let it rest for a few minutes before slicing into bite-sized pieces. Place a piece of pork belly in each bao bun, top with sliced scallions, and drizzle with extra soy sauce, if desired.
