📝 About This Recipe
Experience the ultimate street food luxury with these pillowy, cloud-like steamed buns cradling succulent slabs of melt-in-your-mouth pork belly. This recipe balances the rich, fatty decadence of slow-braised pork with a bright, acidic crunch of quick-pickled cucumbers and a kick of spicy hoisin glaze. It is a harmonious marriage of textures and bold Taiwanese-inspired flavors that transforms a humble dinner into a gourmet feast.
🥗 Ingredients
The Pork Belly
- 2 lbs Pork Belly (skin-on or skin-off, cut into 2-inch wide slabs)
- 1/2 cup Soy Sauce (low sodium preferred)
- 1/4 cup Shaoxing Wine (or dry sherry)
- 1/3 cup Brown Sugar (packed)
- 3 whole Star Anise
- 2 inch piece Fresh Ginger (sliced into rounds)
- 4 cloves Garlic (smashed)
The Quick Pickles
- 2 Persian Cucumbers (thinly sliced)
- 1/2 cup Rice Vinegar
- 2 tablespoons Granulated Sugar
- 1 teaspoon Kosher Salt
Assembly and Garnish
- 12-15 pieces Frozen Bao Buns (available at Asian grocers)
- 1/2 cup Hoisin Sauce (for spreading)
- 1/4 cup Sriracha Mayo (optional drizzle)
- 1/2 cup Fresh Cilantro (plucked leaves)
- 1/4 cup Crushed Peanuts (roasted and unsalted)
- 3 Green Onions (thinly sliced on a bias)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). In a heavy-bottomed Dutch oven, place the pork belly slabs fat-side up.
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2
In a medium bowl, whisk together the soy sauce, Shaoxing wine, brown sugar, star anise, ginger, and smashed garlic. Pour this over the pork.
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3
Add enough water to the pot so the liquid reaches halfway up the sides of the pork. Bring to a simmer on the stovetop over medium heat.
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4
Cover the Dutch oven with a tight-fitting lid and transfer to the oven. Braise for 2 to 2.5 hours, or until the pork is fork-tender but not falling apart.
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5
While the pork braises, prepare the pickles. Whisk rice vinegar, sugar, and salt in a small bowl until dissolved. Toss in the sliced cucumbers and let sit in the fridge for at least 30 minutes.
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6
Once the pork is done, remove it from the liquid and set aside on a plate. Strain the braising liquid into a saucepan, discarding the solids.
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7
Boil the braising liquid over high heat for 10-15 minutes until it reduces into a thick, syrupy glaze. Watch closely so it doesn't burn.
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8
Slice the braised pork belly into 1/2-inch thick slices. For extra texture, sear the slices in a hot non-stick skillet for 1 minute per side until caramelized and crispy.
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9
Set up a steamer basket over boiling water. Line with parchment paper (with holes poked through) to prevent sticking.
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10
Steam the frozen bao buns for 3-5 minutes until they are puffed up, hot, and soft to the touch.
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11
To assemble, gently open a warm bun. Spread a teaspoon of hoisin sauce on the inside.
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12
Place a slice of the glazed pork belly inside, followed by a few pickled cucumber slices.
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13
Garnish generously with fresh cilantro, sliced green onions, and a sprinkle of crushed peanuts.
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14
Drizzle with a little extra reduced glaze or Sriracha mayo if desired, and serve immediately while the buns are fluffy.
💡 Chef's Tips
For the cleanest slices of pork belly, chill the braised meat for 30 minutes before cutting; it firms up the fat and prevents tearing. Don't over-steam the buns or they will become gummy and tough; check them right at the 3-minute mark. If you can't find Shaoxing wine, a dry Pale Sherry is the best substitute for that authentic depth of flavor. Use a piece of parchment paper under each bun in the steamer to ensure they don't tear when you try to pick them up. Always toast your peanuts briefly in a dry pan before crushing them to release their aromatic oils.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or a dry Riesling to cut through the richness of the pork. Serve alongside a smashed cucumber salad with chili oil for extra heat and crunch. A side of charred bok choy with oyster sauce makes this a complete, balanced meal. For a non-alcoholic pairing, try a chilled Oolong tea or a sparkling limeade. Offer extra chili crisp on the side for those who want an extra spicy kick.