Pork Belly Bao Recipe

Prepare Pork Belly

Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.

Marinate Pork Belly

In a bowl, combine soy sauce, brown sugar, rice wine vinegar, minced garlic, grated ginger, and star anise. Place the pork belly in a baking dish and pour the marinade over it. Cover and marinate in the fridge for at least 2 hours, or overnight for best results.

Cook Pork Belly

Remove the pork belly from the marinade (reserve the marinade) and place it on a rack in a roasting pan. Pour the reserved marinade and water into the pan. Cover tightly with foil and bake for 2 to 2.5 hours or until tender.

Crisp the Skin

After the pork belly is tender, remove the foil and increase the oven temperature to 400°F (200°C). Roast for an additional 20-30 minutes, until the skin is crispy. Allow to rest for 10 minutes before slicing.

Make Dough

In a large bowl, mix flour, instant yeast, sugar, and salt. Add warm water and vegetable oil. Knead until a smooth dough forms, about 8-10 minutes.

Let Dough Rise

Cover the bowl with a damp cloth and let it rise in a warm area for 1 hour, or until doubled in size.

Shape Bao Buns

Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball and flatten it slightly. Place on a parchment-lined tray and cover with a cloth. Let them rise for another 30 minutes.

Steam Bao Buns

Set up a steamer and bring water to a boil. Place the buns in the steamer basket, leaving space between them. Steam for 10-12 minutes until puffed and cooked through.

Assemble Bao

Slice the pork belly into thick pieces. Place a piece of pork belly in each bao bun and top with cilantro, sliced cucumber, and pickled radish. Serve immediately.