Pork Belly Bao Buns
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Learn more →Ingredients
4 servings
For the pork belly
- 1 ½ lb skin-on pork belly, cut into 8 equal pieces
- 2 tbsp garlic-infused oil
- 3 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- ½ tsp chinese five-spice powder
- ½ cup water
- 1 tsp salt
- ½ tsp black pepper
For the quick-pickled cucumber
- 1 english cucumber, thinly sliced into rounds
- 3 tbsp rice wine vinegar
- 1 tbsp maple syrup
- ½ tsp salt
For the bao buns
- 8 gluten free bao buns (store-bought frozen or homemade)
For serving
- 4 scallions, green tops only, thinly sliced
- 1 tbsp sesame seeds, toasted (optional)
- 1–2 tsp chili oil or chili crisp, for drizzling (optional)
Instructions
- 1
Combine the tamari, maple syrup, rice wine vinegar (1 tbsp), sesame oil, grated ginger, five-spice powder, salt, and black pepper in a small bowl and stir until the maple syrup is fully dissolved. Set the braising sauce aside.
- 2
Heat the garlic-infused oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the pork belly pieces skin-side down and sear, undisturbed, for 3–4 minutes until the skin is deep golden and releases easily from the pot. Flip and sear the other side for 2 minutes until lightly browned.
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