Bao buns are clouds. Clouds that hold pork belly.
Sticky, tender, five-spice pork belly tucked into a fluffy steamed bun with crunchy slaw and hoisin. It’s sweet, savory, soft, and crisp all at once. Impressive? Yes. Hard? Not at all.
Step-by-Step Instructions
Marinate Pork
In a bowl, mix soy sauce, hoisin, brown sugar, five-spice, and garlic.
Coat pork belly slices. Marinate 30 minutes (or overnight).
Cook Pork
Heat a skillet over medium-high heat. Sear pork 2-3 minutes per side until caramelized.
Add leftover marinade + ¼ cup water. Simmer 5 minutes until sticky and thick.
Steam Buns
Steam bao buns according to package instructions (usually 3-5 minutes).
Assemble
Open each bun. Spread hoisin inside.
Add pork belly, cucumber, and green onions.
Drizzle with extra hoisin and sriracha if desired.
Serve
Serve warm. Eat with your hands. Smile.
Summary
Prep Time: 10 minutes | Marinate Time: 30 minutes | Cook Time: 15 minutes | Total Time: ~55 minutes
Yield: 8 buns
Difficulty: Easy
Storage Notes
Store Components Separately:
- Pork belly: Refrigerate for up to 4 days. Reheat in a skillet.
- Bao buns: Freeze for up to 2 months. Re-steam from frozen.
- Toppings: Cucumber is best fresh.
Do Not Store Assembled:
Buns get soggy. Assemble right before eating.
Quick Sub:
No homemade bao? Use King’s Hawaiian rolls or small burger buns. Different, still delicious.
Make It Spicy:
Add chili crisp or sriracha mayo to the bun.
