📝 About This Recipe
Experience the ultimate street food luxury with these cloud-like steamed mantou buns cradling melt-in-your-mouth pork belly. This recipe marries the rich, fatty decadence of slow-braised pork with a bright, acidic crunch of quick-pickled vegetables and a savory hoisin glaze. It is a harmonious balance of textures and flavors that celebrates the heart of Taiwanese soul food in every bite.
🥗 Ingredients
The Pork Belly
- 2 lbs Pork Belly (skin removed, cut into 1/2 inch thick slices)
- 1/4 cup Shaoxing Wine (or dry sherry)
- 1/4 cup Light Soy Sauce
- 1 tablespoon Dark Soy Sauce (for deep color)
- 3 tablespoons Brown Sugar (packed)
- 2 pieces Star Anise (whole)
- 2 inch piece Ginger (sliced into coins)
- 4 cloves Garlic (smashed)
The Quick Pickle
- 1/2 English Cucumber (thinly sliced into half-moons)
- 1 large Carrot (julienned or shredded)
- 1/2 cup Rice Vinegar
- 2 tablespoons Granulated Sugar
- 1/2 teaspoon Kosher Salt
Assembly & Garnish
- 12 pieces Frozen Bao Buns (thawed slightly)
- 1/2 cup Hoisin Sauce (for spreading)
- 3 whole Scallions (thinly sliced on a bias)
- 1/2 cup Fresh Cilantro (plucked leaves)
- 1/4 cup Crushed Peanuts (roasted and unsalted)
- 2 tablespoons Sriracha Mayo (optional for extra heat)
👨🍳 Instructions
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1
Begin by searing the pork belly slices in a large, heavy-bottomed pot over medium-high heat until golden brown on both sides. You shouldn't need oil as the pork will render its own fat.
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2
Remove excess fat from the pot, leaving about 1 tablespoon. Add the garlic, ginger, and star anise, sautéing for 1 minute until fragrant.
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3
Deglaze the pot with Shaoxing wine, scraping up the browned bits. Add the light and dark soy sauces, brown sugar, and enough water to just cover the pork (about 2 cups).
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4
Bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours, or until the pork is tender enough to cut with a spoon.
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5
While the pork braises, prepare the pickles by whisking rice vinegar, sugar, and salt in a bowl until dissolved. Toss in the cucumbers and carrots; let them marinate in the fridge for at least 30 minutes.
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6
Once the pork is tender, remove the lid and increase the heat to medium-high. Let the liquid reduce into a thick, syrupy glaze that coats the meat, turning the pork pieces gently to avoid breaking them.
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7
Set up a steamer basket over boiling water. Line the basket with parchment paper or cabbage leaves to prevent sticking.
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8
Steam the bao buns for 3-5 minutes until they are puffed, hot, and bounce back when lightly pressed.
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9
Carefully open each warm bun. Spread a teaspoon of hoisin sauce on the bottom interior.
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10
Place one slice of the glazed pork belly inside each bun.
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11
Top the pork with a generous portion of the drained pickled vegetables to provide contrast to the rich meat.
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12
Garnish with a sprinkle of crushed peanuts, fresh cilantro leaves, and sliced scallions. Serve immediately while the buns are pillowy and warm.
💡 Chef's Tips
If you have time, braise the pork a day in advance; the flavor deepens and the cold fat is easier to skim off. Don't overfill the steamer basket—steam in batches to ensure the buns don't stick together. For a crispier texture, you can quickly sear the braised pork slices in a pan right before serving to caramelize the edges. If you can't find Shaoxing wine, a dry Pale Cream Sherry is the best substitute for that specific depth of flavor. Always use a gentle simmer for the pork; boiling it too hard will make the meat tough rather than tender.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or a dry Riesling to cut through the richness of the pork. Serve alongside a bowl of hot and sour soup or a light smashed cucumber salad. Offer extra Sriracha or chili oil on the side for guests who enjoy a spicy kick. For a non-alcoholic pairing, a chilled Oolong tea works beautifully with the soy and star anise flavors.