Pork Belly Bao Buns Recipe

Make the dough

Whisk warm milk, warm water, instant yeast and 1 tablespoon sugar in a bowl. Let sit 5 minutes until foamy. In a large bowl, mix flour, remaining sugar, baking powder and salt. Add yeast mixture and 2 tablespoons vegetable oil. Stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook for 6–8 minutes). Shape into a ball.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place 60–75 minutes or until doubled in size.

Shape buns

Punch down dough and transfer to a floured surface. Roll into a log and divide into 12 equal pieces (about 1.5 oz / 45 g each). Roll each piece into a small ball, then flatten with a rolling pin into an oval about 4" long and 3" wide, about 1/8" thick. Lightly brush with a teaspoon of vegetable oil and fold in half over a strip of parchment (or fold and place a small parchment square between layers) to keep them from sticking.

Second rise

Arrange folded buns on parchment squares, cover loosely with plastic and rest 30 minutes until slightly puffy.

Steam

Set up a steamer (bamboo or metal) over simmering water. Steam buns in batches for 8–10 minutes each over medium-high heat, keeping the lid covered. Remove and let rest 2 minutes before opening the lid to avoid collapse. Keep steamed buns covered with a clean towel to stay warm.

Prepare pork

Pat pork belly pieces dry with paper towels. If the pieces are thick, score fat lightly. Season lightly with salt.

Sear

Heat a large heavy-bottomed pot over medium-high heat. Add 1 tablespoon neutral oil and sear pork belly pieces on all sides until browned, about 2–3 minutes per side. Remove and set aside.

Braise

In the same pot add crushed garlic, sliced ginger, scallions, star anise, soy sauce, mirin, dark soy (if using), brown sugar and 4 cups water. Stir to combine and bring to a simmer. Return pork to the pot so liquid mostly covers pieces. Cover, reduce heat to low and simmer gently 1.5–2 hours until pork is very tender and easily pierced with a fork. Turn pieces once halfway through.

Reduce braising liquid

Remove pork to a tray. Increase heat and reduce braising liquid until syrupy, about 8–12 minutes. Whisk cornstarch with 2 tbsp water to make a slurry and stir into the reduced liquid to thicken to a glossy glaze if desired. Remove from heat.

Glaze pork

Brush the reduced glaze over pork pieces or briefly return pork to the pan and toss to coat so each piece has a sticky sheen. Keep warm and set aside until assembly.

Make teriyaki glaze

Combine 1/4 cup soy sauce, 2 tbsp sake or rice wine, 2 tbsp mirin, 2 tbsp brown sugar and 1 tbsp honey in a small saucepan. Bring to a gentle simmer over medium heat and cook until slightly reduced and syrupy, about 6–8 minutes. Remove from heat and stir in 1–2 tbsp of the reduced pork braising liquid if you want deeper flavor.

Prepare sweet chili sauce

Stir together 1/2 cup store-bought sweet chili sauce with 1 tbsp rice vinegar to brighten. Taste and adjust acidity or heat as desired.

Make quick pickle

In a heatproof jar or bowl combine 1/2 cup rice vinegar, 1/2 cup water, 2 tbsp sugar and 1 tsp salt. Warm slightly to dissolve sugar, then pour over julienned daikon and carrot. Let cool to room temperature, then refrigerate at least 30 minutes (preferably 2 hours) before assembling. Keeps several days refrigerated.

Crisp pork (optional)

If you like a bit of texture, heat 1 tbsp neutral oil in a skillet over medium-high heat. Sear glazed pork pieces 1 minute per side just to caramelize edges, then remove.

Fill buns

Open a steamed bao bun, spread about 1/2 tsp teriyaki glaze on the inside (optional), place one piece of pork belly inside, drizzle 1 teaspoon sweet chili sauce over the pork, add a small mound (about 1–2 tbsp) pickled vegetables, a few slices of cucumber, and a couple cilantro leaves.

Garnish & serve

Sprinkle toasted sesame seeds over each filled bun. Serve immediately while buns are warm, with extra sweet chili and teriyaki glaze on the side.