Pork Belly Bao Recipe
Steamed buns filled with braised pork belly, pickled vegetables, and hoisin sauce.
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Ingredients
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Pork Belly
Pickled Vegetables
Bao Buns
Assembly
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
In a large bowl, season the pork belly with salt and black pepper. Rub it evenly on all sides.
- 2
Braise the Pork Belly
In a pot, combine the soy sauce, brown sugar, rice vinegar, ginger, garlic, star anise, and water. Bring to a simmer.
- 3
Cook the Pork
Add the pork belly to the pot and ensure it's submerged. Cover and braise on low heat for about 2-3 hours, until tender.
- 4
Cool the Pork
Once cooked, remove the pork belly from the pot and let it cool slightly before slicing.
Pickled Vegetables Preparation
- 5
Make the Pickling Brine
In a bowl, mix the rice vinegar, sugar, and salt until dissolved.
- 6
Bao Buns Preparation
- 7
Make the Dough
In a mixing bowl, combine the flour, baking powder, sugar, and salt. In a separate bowl, dissolve the yeast in warm water.
- 8
Knead the Dough
Combine the wet and dry ingredients, knead until smooth, about 10 minutes. Cover and let rise in a warm place for 1 hour.
- 9
Shape the Buns
After rising, divide the dough into small portions and shape into rounds. Flatten slightly and place on parchment paper.
- 10
Steam the Buns
Steam the shaped buns in a bamboo steamer or steamer basket for about 10-15 minutes until fluffy.
Assembly
- 11
Assemble the Bao
Slice the braised pork belly and place it inside the steamed bao buns. Top with pickled vegetables, a drizzle of hoisin sauce, and fresh cilantro.
- 12
Serve
Serve the pork belly bao warm, with extra hoisin sauce on the side.
