Our sprawling American-Sicilian family, an enormous feast of Street Foods from around the world, and a recipe for fluffy, tender pork belly bao buns!
Pork Belly Bao Buns
Prep Time
15 mins
Cook Time
2 hrs 15 mins
 

Our sprawling American-Sicilian family, an enormous feast of Street Foods from around the world, and a recipe for fluffy, tender pork belly bao buns!

Course: Main Dishes
Cuisine: Asian
Servings: 6 buns
Calories: 350 kcal
Recipe: Mountain Cravings
Ingredients
Pork Belly
  • 1 lb. skin-on pork belly
  • 2 T. vegetable oil
  • 3 cloves garlic crushed
  • 1/2 inch fresh ginger sliced
  • 1 small Thai chile thinly sliced
  • 2 T. brown sugar
  • 1/2 t. five spice powder
  • 1/2 cup low sodium soy sauce
  • 1/4 cup rice wine
  • 4 cups water
Bao Buns
  • 1/2 cup roasted unsalted peanuts
  • 1 T. brown sugar
  • 12 steamed bao buns
  • 4 cabbage leaves
  • 1/2 cup pickled mustard greens chopped (optional)
  • 1/2 cucumber thinly sliced
  • 6 sprigs fresh cilantro roughly chopped
Instructions
Pork Belly
  1. Cut pork belly into 2-inch strips, then cut strips into 1/4-inch slices.

  2. Heat oil in a wok or large skillet over medium-high heat.

  3. Sear pork belly until lightly browned on both sides. Remove from the wok and set aside.

  4. Add garlic, ginger, & chile to the wok and cook until fragrant, about 3 minutes. Add brown sugar & five spice and stir until sugar is melted and bubbling, about 2 minutes.

  5. Add soy sauce, rice wine, & water and bring to a simmer.

  6. Return pork belly to the wok and reduce heat to low. Cover and cook for 2 hours until very tender.

Bao Buns
  1. Pulse peanuts and brown sugar in a food processor into a coarse powder.

  2. Arrange frozen or uncooked bao buns on top of cabbage leaves in a bamboo steamer or metal steamer. Set steamer over a large pan of boiling water and steam for 3-5 minutes, until centers are soft and fluffy.

  3. Slice buns in half. Spread pickled mustard greens on the bottom, top with a slice of pork belly, and sprinkle with cilantro and peanut powder.

  4. Serve hot immediately.

Notes

Adapted from Serious Eats.