Pork Belly Bao Buns Recipe

Prepare and sear pork

Pat the pork belly dry and season evenly with 2 tsp salt and 1 tsp ground black pepper. Heat 2 tbsp neutral oil in a wide, heavy-bottomed pan over medium-high heat. When hot, add the pork belly, fat-side down first, and sear until deeply browned on all sides, about 6–8 minutes total, turning to get an even color.

Braise the pork

Reduce heat to medium. Add 4 smashed garlic cloves, 50 g sliced ginger, and 3 halved green onions to the pan and sauté for 1–2 minutes. Pour in 120 ml soy sauce, 15 ml dark soy sauce, 60 ml Shaoxing wine, 50 g brown sugar and 500 ml water. Bring to a gentle simmer, then cover partially and braise on low heat for 1 hour 30 minutes, turning the pork once halfway to ensure even cooking. Alternatively, transfer to a preheated 160°C (320°F) oven in a covered roasting pan and braise for 1 hour 30 minutes.

Glaze and reduce

Once the pork is very tender (a knife should slide in easily), remove the pork to a tray and set aside. Increase the heat under the braising liquid and reduce until slightly thickened, about 8–10 minutes. Taste and adjust seasoning. Return the pork to the reduced sauce briefly to coat, then remove and let rest 10–15 minutes. Slice the pork into 5–7 mm (1/4–1/3 inch) thick pieces across the grain.

Make dough

In a bowl combine 140 ml warm milk and 1 tsp instant yeast with 25 g sugar. Let sit 5 minutes until foamy. In a mixing bowl, whisk 300 g all-purpose flour, 1 tsp baking powder and 1 tsp salt. Make a well, add the yeast-milk, and 1 tbsp vegetable oil. Mix until a shaggy dough forms.

Knead and first rise

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 6–7 minutes). Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Shape buns

Punch down the dough and divide into 12 equal pieces (about 40–45 g each). Roll each piece into a ball, flatten into an oval, then fold in half over a small piece of parchment to form the classic bao shape (or roll into discs and brush interior with a touch of oil and fold). Place each bun on a small square of parchment.

Second rise and steam

Arrange buns in a steamer basket leaving room to expand, cover, and proof for 25–30 minutes until puffy. Meanwhile bring water to a boil in a wok or steamer pot. Steam the buns over high heat for 8–10 minutes (do not open lid while steaming). Remove from steamer and let cool 2–3 minutes before opening so they settle.

Combine 60 ml rice vinegar, 60 ml water, 15 g sugar and 1 tsp salt in a bowl or jar and stir until dissolved. Add thinly sliced cucumber, press down so slices are submerged, and let pickle at least 15 minutes at room temperature (longer—up to 2 hours—gives more flavor). Drain before assembling.

Warm hoisin sauce slightly if desired. Slice the braised pork belly and reheat slices briefly in the reduced braising sauce or in a hot skillet to glaze and warm through (about 1–2 minutes each side).

Open each steamed bao, spread a little hoisin sauce inside, add 1–2 slices of glazed pork belly, a few pickled cucumber slices, a sprig of cilantro and pickled shallots or a squeeze of Sriracha if using. Serve immediately while buns are warm.