• Jul 27, 2023
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Fusion Pork Belly Bao Buns

Ready for a fun spin on a classic? Try our Fusion Bao Tacos. We take a typical Taiwanese bao bun, fill it with tender pork belly baked in a tasty sauce, and add pickled veggies for a crunch. A touch of hoisin sauce and fresh cilantro. It's a new take on an old favorite, mixing familiar tastes in a fresh way.

• 23 ingredients
• 5 hours
• 12 Servings

Ingredients

For the Buns:
1 cup water (around 110°F)
2 tablespoons sugar
1 packet active dry yeast (about 2 1/4 teaspoons)
3 cups all-purpose flour
1 tablespoon baking powder
1/4 cup canola oil
For the Pork Belly:
1 pound pork belly
Salt and black pepper, to taste
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
For the Pickled Vegetables:
1 cup rice vinegar
1/2 cup sugar
1 teaspoon salt
1 daikon, thinly sliced
2 carrots, thinly sliced or julienned
For Assembly:
1/4 cup of hoisin sauce or to taste
1/2 cup of fresh cilantro leaves, roughly chopped (if desired)

Directions

Prepare the Dough:

1. Combine the warm water and sugar in a bowl, stirring until the sugar is fully dissolved.
2. Sprinkle the yeast over the water and let it sit for 5 minutes, or until it becomes frothy.
3. In a separate bowl, combine the flour and baking powder. Then, add the yeast mixture and oil to the flour, stirring until it forms a dough.
4. Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth.
5. Place the dough in a greased bowl, cover it, and allow it to rise in a warm place for about 2 hours, or until it has doubled in size.

Prepare the Pork Belly:

6. Preheat your oven to 300°F (150°C).
7. Season the pork belly with salt and pepper to taste.
8. In a small bowl, combine the soy sauce, hoisin sauce, rice vinegar, and brown sugar.
9. Lay the pork belly in a baking dish and pour the sauce mixture over it.
10. Cover the dish with aluminum foil and bake for about 2-3 hours, or until the pork belly is tender.

Prepare the Pickled Vegetables:

11. In a bowl, combine the vinegar, sugar, and salt, stirring until the sugar and salt have dissolved.
12. Add the sliced daikon and carrots to the bowl, making sure they are fully submerged in the liquid. Allow the vegetables to sit for at least 1 hour, or until they are pickled to your preference.

Prepare the Buns:

13. Once the dough has risen, divide it into 12 equal pieces.
14. Roll each piece into an oval shape. Fold each oval in half and place a piece of parchment paper in the middle to prevent them from sticking together.
15. Arrange the buns in a steamer and steam them for about 15 minutes, or until they are puffy and fully cooked.

Assemble the Bao Buns:

16. Slice the cooked pork belly.
17. Open a steamed bun and spread a desired amount of hoisin sauce on the inside.
18. Place a slice of pork belly and some pickled vegetables inside the bun.
19. Top with fresh cilantro leaves to taste.

Notes

Be sure to allow the dough to rise until it has doubled in size, as this will yield fluffy, light bao buns.

The pork belly can be marinated for a few hours or overnight for maximum flavor.

When assembling the bao, don't overstuff them, as this can make them difficult to eat. Aim for a good balance of pork, pickles, and sauce in each bite.

The bao buns are best enjoyed fresh, but they can be stored in the fridge for a few days. Just steam them for a few minutes to heat them up before eating.

If you'd like to add a bit of heat, you can also serve these with a side of chili sauce.

Nutrition Detail