Pork Belly Bao Buns

Pork Belly Bao Buns

Steamed bao buns filled with tender braised pork belly, hoisin sauce, and quick-pickled vegetables. A Chinese street-food favorite with 28g of protein in 620 calories, balancing rich pork with bright crunch.

Ingredients

• 8 oz pork belly, sliced into strips
• 3 bao buns (store-bought, steamed)
• 1/2 cup cucumber, julienned
• 1 small carrot, julienned
• 1/4 cup rice vinegar
• 1 tsp sugar
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce (low sodium)
• 1 tbsp Shaoxing wine (or dry sherry)
• 2 cloves garlic, smashed
• 1 tbsp ginger, sliced
• 1 green onion, sliced
• 1 tbsp vegetable oil
• 1/2 tsp five-spice powder
• 1/2 cup water
• Sesame seeds, for garnish

Instructions

1. Pickle the cucumber and carrot by tossing them with rice vinegar and sugar; set aside in the fridge to crisp.
2. Score the pork belly skin lightly, then cut into 1-inch strips.
3. Sear the pork belly in a hot pan with vegetable oil until golden on all sides, about 5 minutes. Remove and drain excess fat.
4. Add the smashed garlic and sliced ginger to the pan, stirring for 30 seconds until fragrant.
5. Deglaze with Shaoxing wine and soy sauce, scraping up the browned bits.
6. Return the pork to the pan with the water, hoisin sauce, and five-spice powder. Cover and braise on low for 25-30 minutes until the pork is meltingly tender.
7. Steam the bao buns according to package directions until pillowy and soft.
8. Stuff each bun with pork belly and pickled vegetables, then top with green onion and sesame seeds.

Nutrition Facts

Tips

• Make the pickles first so they have time to absorb the vinegar while the pork braises.
• Spoon a little of the reduced braising liquid over the pork before closing the bun for extra flavor.