Pork Belly Bao Recipe

Prepare and braise pork

Pat the pork belly dry and score any remaining membrane lightly. Rub kosher salt and black pepper evenly over the meat. Place pork belly in a wide heavy pot or Dutch oven skin-side up. Add smashed ginger and halved green onions around the meat. Pour in enough water to come about halfway up the sides of the pork belly (about 1.5 liters).

Bring to a gentle simmer over medium heat, then reduce to low, cover partially, and braise for 1 hour 30 minutes to 2 hours, until pork is tender but still holds shape. Check occasionally and top up with water if necessary.

Remove pork from braising liquid and let cool slightly. Reserve 2 tbs of the braising liquid for the glaze if desired. When cool enough to handle, slice the pork into 1/2-inch thick pieces. Optionally press slices under a weight for 15–20 minutes for uniform shape.

Preheat oven to 425°F (220°C). Arrange pork slices on a foil-lined sheet tray. Brush both sides generously with the honey maple hoisin glaze (see glaze directions). Roast for 10–12 minutes, turning once and brushing again, until edges caramelize and glaze is sticky. Rest 5 minutes, then slice into bite-sized strips for the bao.

In a small saucepan, combine hoisin sauce, maple syrup, honey, soy sauce, rice wine vinegar, sesame oil, and chile flakes. Add 2 tbs reserved braising liquid if available to thin slightly.

Bring to a low simmer over medium-low heat, stirring, and cook 3–4 minutes until glossy and slightly thickened. Taste and adjust seasoning (add more honey or maple for sweetness, or vinegar for brightness). Keep warm and brush onto pork during roasting and assembly.

Make dough

In a small bowl, combine warm water (1 cup) and sugar (3 tbs). Sprinkle active dry yeast over the top and let sit 5–8 minutes until foamy. In a mixing bowl, whisk together all-purpose flour, baking powder, and salt. Add warm milk, vegetable oil, and the yeast mixture to the flour. Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead on medium for 5 minutes. Shape into a ball.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 60–90 minutes.

Form and steam buns

Punch down the dough and turn out onto a work surface. Divide into 12 equal pieces (about 60–70 g each). Roll each piece into an oval, brush lightly with neutral oil, then fold in half with the oily sides touching to create the classic lotus/steamed bun fold. Place each folded bun seam-side down on a small square of parchment.

Arrange buns in a steamer basket with space between to expand. Cover and let proof 20–30 minutes until puffy. Meanwhile, bring water to a rolling simmer in a wok or pot.

Steam buns over high heat for 10–12 minutes, keeping the lid on. After steaming, remove from heat and let rest 2 minutes before uncovering to avoid deflation. Keep warm wrapped in a clean towel.

While dough proofs or pork braises, prepare oshinko. In a bowl or jar, stir together rice vinegar, sugar (2 tbs), salt (1 tsp), and 60 ml water until sugar dissolves. Add julienned daikon, press down to submerge, and let sit at room temperature for 20–30 minutes for quick-pickling. For stronger flavor, refrigerate for several hours or overnight.

Drain before assembling, reserving a little pickling liquid to adjust moisture if desired.

Open a warm steamed bao gently. Spread a light smear of extra hoisin glaze inside the bun if desired.

Place 2–3 pieces of roasted glazed pork belly inside each bun. Top with a small handful of oshinko, a few cucumber slices if using, a sprinkle of sliced scallion, cilantro leaves, and toasted sesame seeds.

Serve immediately while buns are warm. Provide extra honey maple hoisin on the side.