Sticky Pork Belly Bao Bun Recipe

Prepare and brown pork

Pat pork belly pieces dry with paper towels. Heat 1 tbs vegetable oil in a wide heavy-bottomed pan or Dutch oven over medium-high heat. Working in batches if needed, sear pork on all sides until well browned (about 3–4 minutes per side). Remove and set aside.

Make braising liquid

In the same pot reduce heat to medium and add minced garlic and sliced ginger; sauté until fragrant, about 1 minute. Add light soy, dark soy, brown sugar, honey, rice vinegar, star anise, five-spice powder and 300 ml water. Stir to dissolve sugar and bring to a gentle simmer.

Braise pork

Return seared pork to the pot. Bring to a low simmer, cover partially, and braise gently for 1.5–2 hours until pork is tender and a skewer slides easily into the meat. Check occasionally, spooning sauce over pork; add a little more water if liquid reduces too much.

Reduce to sticky glaze

When pork is tender, remove pieces to a tray. Increase heat and reduce the braising liquid until it thickens to a glossy sticky glaze (about 8–12 minutes). Taste and adjust seasoning (a little more sugar for sweetness or a splash of rice vinegar to balance).

Glaze the pork

Return pork to the reduced glaze and spoon to coat evenly. If desired, finish with 1–2 tbs honey and warm through for 1–2 minutes so pieces become sticky and lacquered. Keep warm until assembling.

Combine 60 ml rice vinegar, 60 ml water, 2 tbs sugar and 1 tsp fine salt in a bowl; stir until sugar and salt dissolve. Add julienned cucumber and carrot, toss to coat. Let sit at least 20 minutes at room temperature (or refrigerate for up to 4 hours) to quick-pickle. Drain excess liquid before serving and toss with optional 1 tsp sesame oil if using.

Whisk together 4 tbs hoisin, 1 tbs Sriracha, 2 tbs mayonnaise, 1 tsp soy sauce and 1 tsp lime juice. Adjust heat or sweetness to taste. If too thick, thin with 1 tsp water at a time until spreadable. Chill until ready to use.

Steam buns according to package instructions or in a bamboo steamer over simmering water for 6–8 minutes until hot and puffed. If using refrigerated buns, re-steam from cold as directed.

Slice or shred pork belly into bite-size pieces if not already. To assemble: open a steamed bun, spread about 1 tsp house sauce on the inside base of the bun. Add 1–2 pieces of sticky pork belly (approximately 40–60 g of pork per bun depending on size), top with a small handful of pickled cucumber and carrot, garnish with fresh coriander leaves and a sprinkle of toasted sesame seeds. Add sliced green chilli if desired.

Serve immediately while buns are warm and pork is sticky. Leftover pork can be reheated gently and reheated glaze spooned over to restore stickiness.