Perfect Homemade Pork Belly Bao Buns (2 Ways)

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat while maintaining flavor.

bao buns

🥗Healthier: whole wheat buns

💰Cheaper: store-bought sandwich rolls

Whole wheat buns add fiber and nutrients.

Start with 1.5 cups of whole milk at around 95°F.

Whisk in 2 teaspoons of instant yeast and 3 tablespoons of granulated sugar, and let sit for 5 minutes.

In a large bowl, add 4 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoon of salt, and mix well.

Add the milky yeast mixture to the flour mixture and mix by hand until a rough dough forms.

Knead the dough for about 3 minutes until it becomes smooth, then cover with plastic wrap and let it rest for 10 minutes.

Knead the dough again for about 1 minute until very smooth and extensible.

Roll the dough into a ball, place it in a greased bowl, cover with plastic wrap, and let it rise for 1 hour at room temperature.

Cut out 20 pieces of parchment paper in palm-sized squares for the bao buns.

Punch out the air from the dough and cut it into 15 to 20 pieces, each weighing around 50 to 70 grams.

Form the pieces into balls and cover them with greased plastic wrap or a damp towel to prevent drying out.

Lightly flour your work surface and roll each ball into an oval about 2.25 inches by 4.5 inches and 0.25 inch thick.

Brush the underside lightly with vegetable oil, fold it over to form a taco shape, and place it on a piece of parchment.

Repeat with all pieces, placing them on a baking sheet and covering with greased plastic wrap.

If not steaming immediately, refrigerate for up to 4-5 hours or proof for 15-20 minutes until slightly puffy.

Prepare a steamer basket over a pot of gently simmering water and transfer the bao buns on parchment into the steamer, covering them.

Steam over medium-low heat for 10 minutes without removing the lid.

After 10 minutes, cut the heat but leave the lid on for 4 more minutes.

Remove the lid and place the steamed buns on a baking sheet or plate, covering them with plastic wrap to keep them moist.

For the filling, cut 1.5 pounds of skin-on pork belly into 0.75 inch thick strips.

Heat a large Dutch oven over medium-high heat and add enough vegetable oil to coat the bottom.

Season the pork belly with salt and sear in a single layer for 2-3 minutes on each side until browned.

Once all pork is seared, deglaze the pan with 2 cups of filtered water.

Add 3 tablespoons of dark soy sauce, 1 tablespoon of regular soy sauce, 3 tablespoons of shaoxing wine, 2 star anise, and 1.5 tablespoons of rock sugar.

Bring to a boil over medium-high heat, then reduce to low and simmer, covering with a towel and lid for 45 minutes to 1 hour, turning the pork occasionally.

Once the pork is tender, remove it from the pot and reduce the sauce until thickened and glossy, then pour over the pork and toss to coat.

For the peanut topping, place 1 cup of roasted peanuts in the freezer for 10 minutes, then pulse in a food processor until semi-coarse.

Mix the crushed peanuts with a small pinch of fine sea salt and 0.25 cup of powdered sugar until combined.

For the carrot daikon salad, julienne 1 cup of daikon and 0.5 cup of fresh or pickled carrot, season with salt and a splash of yuzu or lemon juice, and toss to coat.

Assemble the bao buns by filling them with the pork belly, peanut topping, and carrot daikon salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens