How long can I store leftovers?

Store bao buns and pork belly separately in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, prepare the pork belly a day in advance and reheat gently before serving.

What is a suitable substitution for pork belly?

Use pork shoulder as a leaner alternative.

Are the bao buns freezer-friendly?

Yes, freeze steamed buns and reheat in a steamer when needed.

How can I make this dish vegetarian?

Substitute the pork belly with marinated tofu or mushrooms, and use vegetable stock.

Savory Chinese Bao Buns with Braised Pork Belly

Name: Savory Chinese Bao Buns with Braised Pork Belly
Prep time: 53 min
Cook time: 3 h 30 min
Total time: 4 h 23 min
Yield: 8
Cuisine: Main Course
Ingredients: All-purpose flour; Sugar; Salt; Instant yeast; Warm water; Vegetable oil; Pork belly, cut into large chunks; Soy sauce; Oyster sauce; Sugar; Star anise; Cinnamon stick; Garlic, minced; Ginger, sliced; Water; Carrots, julienned; Cucumber, thinly sliced; Rice vinegar; Sugar; Salt; Hoisin sauce; Sesame oil

Fluffy buns filled with flavorful tender pork

Savor the delightful combination of soft, pillowy bao buns filled with rich, braised pork belly flavored with aromatic spices and a touch of umami.

3 h 30 min
8
Intermediate

Ingredients

For the Bao Buns

All-purpose flour

2 cups

Sugar

1 tbsp

Salt

1/2 tsp

Instant yeast

1 tsp

Warm water

3/4 cup

Vegetable oil

1 tbsp

For the Braised Pork Belly

Pork belly, cut into large chunks

1 lb

Soy sauce

2 tbsp

Oyster sauce

1 tbsp

Sugar

1 tbsp

Star anise

1 piece

Cinnamon stick

Garlic, minced

2 cloves

Ginger, sliced

1 inch

Water

2 cups

For the Pickled Vegetables

Carrots, julienned

1/2 cup

Cucumber, thinly sliced

1/2 cup

Rice vinegar

1/4 cup

Sugar

1 tbsp

Salt

1/2 tsp

For the Hoisin Sauce

Hoisin sauce

1/4 cup

Sesame oil

1 tbsp

Nutrition

These are estimates, not dietary advice.

Per serving (estimated)

Calories: 523 kcal
Protein: 17.6 g
Carbs: 60.5 g
Fat: 24.3 g
Fiber: 2.5 g

Full recipe (estimated)

Calories: 4184 kcal
Protein: 140.8 g
Carbs: 484 g
Fat: 194.5 g
Fiber: 20 g

By ingredient

Ingredient	Calories	Protein	Carbs	Fat	Fiber
All-purpose flour2 cups	912 kcal	24 g	192 g	2 g	8 g
Sugar1 tbsp	48 kcal	0 g	12 g	0 g	0 g
Salt1/2 tsp	0 kcal	0 g	0 g	0 g	0 g
Instant yeast1 tsp	10 kcal	1.3 g	1.6 g	0 g	0 g
Warm water3/4 cup	0 kcal	0 g	0 g	0 g	0 g
Vegetable oil1 tbsp	120 kcal	0 g	0 g	14 g	0 g
Pork belly, cut into large chunks1 lb	1728 kcal	92 g	0 g	160 g	0 g
Soy sauce2 tbsp	18 kcal	2 g	2 g	0 g	0 g
Oyster sauce1 tbsp	9 kcal	0.5 g	2.1 g	0 g	0 g
Sugar1 tbsp	48 kcal	0 g	12 g	0 g	0 g
Star anise1 piece	4 kcal	0 g	1 g	0 g	0 g
Cinnamon stick1	6 kcal	0 g	2 g	0 g	1 g
Garlic, minced2 cloves	9 kcal	0.4 g	2 g	0 g	0.1 g
Ginger, sliced1 inch	2 kcal	0 g	0.5 g	0 g	0.1 g
Water2 cups	0 kcal	0 g	0 g	0 g	0 g
Carrots, julienned1/2 cup	26 kcal	0.6 g	6 g	0.1 g	1.8 g
Cucumber, thinly sliced1/2 cup	8 kcal	0.3 g	2 g	0.1 g	0.4 g
Rice vinegar1/4 cup	0 kcal	0 g	0 g	0 g	0 g
Sugar1 tbsp	48 kcal	0 g	12 g	0 g	0 g
Salt1/2 tsp	0 kcal	0 g	0 g	0 g	0 g
Hoisin sauce1/4 cup	137 kcal	1.5 g	30 g	3.5 g	0.5 g
Sesame oil1 tbsp	120 kcal	0 g	0 g	14 g	0 g

Preparation

Marinating the Pork Belly

Combine sauces

In a bowl, combine soy sauce, oyster sauce, and sugar; mix well.

Coat pork belly

Add pork belly chunks and coat evenly.

Refrigerate

Let marinate for at least 30 minutes in the refrigerator.

Preparing the Bao Dough

Mix dry ingredients

In a bowl, mix flour, sugar, salt, and yeast.

Form dough

Add warm water and vegetable oil; knead into a soft dough.

Proof dough

Cover and let rise for 1 hour or until doubled in size.

Make sure to knead the dough until smooth and elastic for best texture. Pro Tip: Let the dough rise in a slightly warm oven (turned off) for faster results.

Cooking Process

Braising the Pork Belly

In a pot, sear marinated pork belly until browned. Add garlic and ginger, then the remaining marinating sauce, star anise, cinnamon, and water; simmer until tender.

Timing: Pork Belly Braising: 2 hours. Heat Guide: Sear on medium-high, then simmer on low.

Steaming the Bao Buns

Shape the dough into small balls, then flatten each into an oval. Fold in half and place on parchment squares. Steam for 12-15 minutes.

Timing: Steam for 12-15 minutes.

Pickling the Vegetables

Mix rice vinegar, sugar, and salt until dissolved. Add carrots and cucumbers; leave to quick-pickle for 30 minutes.

Timing: Quick-pickle for 30 minutes.

Plating & Serving