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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

Mountain Cravings
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!
Prep Time 15 mins
Cook Time 2 hrs 15 mins
Course Main Dishes
Cuisine Asian
Servings 6 buns
Calories 350 kcal

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

  • Cut pork belly into 2-inch strips, then cut strips into 1/4-inch slices.
  • Heat oil in a wok or large skillet over medium-high heat.
  • Sear pork belly until lightly browned on both sides. Remove from the wok and set aside.
  • 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.
  • Add soy sauce, rice wine, & water and bring to a simmer.
  • Return pork belly to the wok and reduce heat to low. Cover and cook for 2 hours until very tender.

Bao Buns

  • Pulse peanuts and brown sugar in a food processor into a coarse powder.
  • 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.
  • 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.
  • Serve hot immediately.

Notes

Adapted from Serious Eats.