Pan Seared Iberico Pork Bao Recipe

Marinate pork

Place the thinly sliced Iberico pork in a bowl. Add soy sauce, Shaoxing wine, sesame oil, granulated sugar, minced garlic, minced ginger, and 1 teaspoon of the freshly ground black pepper. Toss until every slice is coated. Let marinate at room temperature for 10–15 minutes (or up to 30 minutes in the refrigerator).

Preheat and sear

Heat a heavy skillet or cast-iron pan over medium-high heat until smoking lightly. Add the vegetable oil and swirl to coat. Add the marinated pork in a single layer (work in batches if needed) and let sear without moving for 60–90 seconds to get a good caramelized crust.

Finish pork

Flip the slices and continue searing for another 30–60 seconds until cooked through but still juicy (Iberico pork cooks quickly when sliced thin). Sprinkle the remaining 1 teaspoon of freshly ground black pepper over the pork while finishing. If you want a slight glaze and more moisture, add 2 tablespoons of light chicken or pork stock to the pan and toss quickly to combine and reduce for 20–30 seconds. Remove from heat and transfer pork to a plate; keep warm.

Whisk together mayonnaise, sriracha, and lime juice in a small bowl until smooth. Taste and adjust heat or acidity as desired. Chill until ready to assemble.

If using store-bought bao that need reheating, steam or microwave according to package directions until warm and soft (usually 5–7 minutes in a steamer or covered in microwave for 20–30 seconds). Keep buns covered with a towel to stay warm.

Prepare garnishes: julienne the cucumber, thinly slice scallions, and pick leaves from cilantro. If using pickled radish/daikon, have it drained and ready.

To assemble each bao: gently open a warm bun. Spread about 1 teaspoon of spicy mayo (or adjust to taste) on the inside base. Layer 1–2 slices of the seared Iberico pork into the bun (about 1.5–2 ounces of pork per bun). Add a small handful of julienned cucumber, a few pickled radish pieces, some scallion slices, and cilantro leaves. Finish with an extra crack of fresh black pepper if desired.

Serve immediately while buns and pork are warm. These are best eaten fresh and made to order to preserve bun texture and pork crispness.