Adobo Style Pork Belly Bao | How to make Steamed Bao Buns - La Kusina Filipina

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

pork belly

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner, and chicken thighs are less expensive.

chili sauce

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers similar heat with fewer ingredients.

steamed bao buns

🥗Healthier: whole wheat bao buns

💰Cheaper: pita bread

Whole wheat buns provide more fiber.

Prepare the braising liquid by combining soy sauce, vinegar, thick soy sauce, brown sugar, minced garlic, ginger, bay leaves, and water in a pot.

Cut the pork belly into large chunks and add to the braising liquid.

Cook the pork belly in the braising liquid until tender, about 30-40 minutes, turning occasionally.

Remove the pork belly and let it cool slightly, then slice into thin pieces.

For the bao buns, combine flour, sugar, yeast, baking powder, vegetable oil, and warm milk in a bowl to form a dough.

Knead the dough until smooth and let it rise until doubled in size.

Divide the dough into pieces and shape into bao buns, then steam until fluffy and warm, ensuring to cover the lid with a kitchen towel to prevent water from dripping on the buns.

Assemble the bao by placing a slice of pork belly in each bun and topping with cucumber slices, carrots, cilantro, crushed chicharon, and a drizzle of siracha mayo.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens