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These Pork Belly Bao Buns are a game-changer! The juicy, perfectly marinated pork belly combined with the light and airy bao buns creates a perfect balance of flavors and textures. Garnished with fresh veggies and hoisin sauce, they’re a must-try.
Easy Pork Belly Bao Buns
These Pork Belly Bao Buns are nothing short of a culinary masterpiece. The pork belly is marinated to perfection, absorbing all the rich flavors of soy sauce, garlic, and five-spice powder. When roasted, it becomes tender with a crispy skin that’s absolutely irresistible.
The bao buns, soft and pillowy, are the perfect vessel for the succulent pork. Each bite is a delightful combination of textures and flavors, from the sweet hoisin sauce to the fresh crunch of cucumber and green onions. Trust me, once you try these, you’ll want to make them over and over again.
Ingredients You’ll Need
For The Pork Belly
- Pork belly: I recommend using pork belly with a nice balance of fat and lean meat, so that it stays juicy and flavorful during cooking.
- Soy sauce (low sodium): Adds a savory umami flavor. If you need a gluten-free option, tamari or coconut aminos work well.
- Brown sugar: Sweetens the marinade, creating a caramelized crust on the pork belly when roasted.
- Garlic, minced: Infuses the pork with a deep, aromatic flavor that complements its richness.
- Ginger, grated: Adds a fresh, zesty kick that cuts through the fattiness of the pork, balancing the overall flavor.
- Rice vinegar: This helps tenderize the meat and add depth. Apple cider vinegar is a great alternative.
- Five-spice powder: This spice blend (usually star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds) gives the pork a warm, complex flavor, enhancing the aromatic experience.
For The Bao Buns
- Flour: I recommend using all-purpose flour for a sturdy yet soft base for the buns.
- Warm water: Use water around 110°F (43°C) to activate the yeast and help form the dough.
- Instant yeast: Leavens the dough, making the buns fluffy. You can also use active dry yeast, you’ll just have to activate it first with the sugar and warm water.
- Sugar: Feeds the yeast and adds a slight sweetness to the dough.
- Vegetable oil: Adds moisture, keeping the buns tender; you can use canola oil if you prefer.
- Baking powder: Helps the buns rise and ensures they stay light and airy.
For The Garnish
- Cucumber, green onions, fresh cilantro
- Hoisin Sauce
Marinate the Pork Belly
Start by mixing soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and five-spice powder in a bowl. Place the pork belly in a ziplock bag and pour in the marinade, making sure it’s well-coated. Marinate in the refrigerator for at least 4 hours, preferably overnight.
Roast the Pork Belly
Preheat your oven to 350°F (175°C). Place the marinated pork belly on a rack in a roasting pan. Roast for 2.5 to 3 hours until the pork is tender and the skin is crispy. Once done, remove it from the oven and let it rest before slicing into thin pieces.
Prepare the Bao Buns Dough
In a large bowl, mix the flour, warm water (around 110°F/43°C), instant yeast, sugar, vegetable oil, and baking powder. Knead the mixture until the dough is smooth. Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
Shape and Steam the Buns
Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball, then flatten into an oval shape using a rolling pin.
Fold each oval over using a chopstick to create a classic bao bun shape. Place each bun on a piece of parchment paper and let them rise again for about 30 minutes.
Steam the buns in a bamboo steamer over boiling water for 8-10 minutes until puffy and cooked through.
Assemble the Bao Buns
Open each steamed bun and spread a little hoisin sauce inside. Add a few slices of the roasted pork belly, then garnish with sliced cucumber, green onions, and fresh cilantro.
How To Serve
These Pork Belly Bao Buns pair perfectly with a variety of sides to create a complete meal. Here are some ideas:
Frequently Asked Questions
Can I prepare the pork belly in advance?
Yes, you can marinate the pork belly a day in advance and keep it in the refrigerator. After roasting, you can store it in an airtight container for up to 3 days. Reheat it gently in the oven before serving.
What can I use instead of pork belly?
If you prefer, you can substitute pork belly with other meats such as braised beef, roasted duck, or even tofu for a vegetarian option.
How do I keep the buns from sticking together when steaming?
Place each bun on a small piece of parchment paper before steaming. This prevents them from sticking to the steamer and makes it easier to handle them.
Expert Tips
- Marinate overnight: Let the pork belly marinate overnight for the best flavor infusion.
- Use warm water: Ensure the water for the dough is around 110°F (43°C) to properly activate the yeast.
- Steam buns on parchment: Place each bun on a piece of parchment paper to prevent sticking during steaming.
- Slice pork thinly: Slice the roasted pork belly thinly for easier assembly and better texture in the buns.
- Rest dough properly: Allow the dough to rise until doubled in size for light, fluffy buns.
Storage
Store any leftover pork belly in an airtight container in the refrigerator for up to 3 days. The steamed bao buns can be frozen: place them on a baking sheet to freeze individually, then transfer to a freezer bag. To reheat, steam the frozen buns until warm and puffy.
Discover More Pork Recipes
- Cajun Pork Bites
- Honey Garlic Pork Chops
- Pork Schnitzel
- Bacon Wrapped Pork Tenderloin
- Cajun Honey Pork Tenderloin
Pork Belly Bao Buns
Ingredients
For The Pork Belly
- 1½ pounds pork belly
- ¼ cup soy sauce low sodium
- 2 tablespoons brown sugar
- 3 cloves garlic minced
- 1 inch ginger piece grated
- 1 tablespoon rice vinegar
- 1 teaspoon five-spice powder
For The Bao Buns
- 2 cups all-purpose flour
- ½ cup warm water
- 1 teaspoon instant yeast
- 2 tablespoons sugar
- 1 tablespoon vegetable oil
- ½ teaspoon baking powder
For The Garnish
- sliced cucumber
- sliced green onions
- hoisin sauce
- fresh cilantro
Instructions
- In a bowl, mix together soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and five-spice powder. Place the pork belly in a ziplock bag and pour in the marinade. Ensure it's well-coated.Marinate in the refrigerator for at least 4 hours, preferably overnight.
- Preheat your oven to 350°F (175°C). Place the marinated pork belly on a rack in a roasting pan. Roast for 2.5 to 3 hours until the pork is tender and the skin is crispy. Remove from the oven and let it rest before slicing into thin pieces.
- Mix the flour, warm water, instant yeast, sugar, vegetable oil, and baking powder in a large bowl. Knead until the dough is smooth. Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball. Flatten each ball with a rolling pin into an oval shape, then fold over using a chopstick.
- Place each bun on a piece of parchment paper and let them rise again for about 30 minutes. Steam the buns in a bamboo steamer over boiling water for 8-10 minutes until puffy and cooked through.
- Open each steamed bun and spread a little hoisin sauce inside.Add a few slices of the roasted pork belly.Garnish with sliced cucumber, green onions, and fresh cilantro.
- Serve the Pork Belly Bao Buns immediately while warm.
Tips & Notes:
- Marinate the pork belly overnight for maximum flavor.
- Use warm water (110°F/43°C) to activate the yeast for the bao buns.
- Place buns on parchment paper to prevent sticking during steaming.
- Slice the pork belly thinly for easy assembly and better texture.
- Reheat leftover buns by steaming them until warm and puffy.
