Juicy Pork Belly Bao Buns

Here is my tried-and-true recipe for pork belly bao buns, with soft, pillowy steamed dough wrapped around tender braised pork belly, fresh cucumber, and a touch of hoisin sauce.

These bao buns have become a weekend tradition in our house – I make a big batch because they disappear so quickly! The kids love helping me fold the dough, and there’s something so satisfying about watching everyone’s faces light up when they take that first bite.

What Kind of Pork Belly Should I Use?

For bao buns, you’ll want to look for fresh pork belly that’s well-marbled but not too fatty, with the skin already removed. The meat-to-fat ratio is key – aim for pieces that have distinct layers of meat and fat running parallel to each other, which will give you that melt-in-your-mouth texture after cooking. Fresh pork belly is usually available at Asian markets or your local butcher, and it’s best to choose pieces that are around 1.5 to 2 inches thick. If you can only find skin-on pork belly, ask your butcher to remove the skin or do it yourself at home with a sharp knife – just make sure to leave a thin layer of fat on top.

Options for Substitutions

Let me share some helpful substitutions for this bao bun recipe, though keep in mind that some ingredients are key for authentic results:

• All-purpose flour: For the bao buns, it’s best to stick with all-purpose flour. While cake flour can work, it might make the buns too soft. Avoid whole wheat flour as it will make the buns too dense.
• Pork belly: If you can’t find pork belly, you can use pork shoulder (cut into thick strips) or even chicken thighs, though the texture and richness will be different.
• Rice wine: Dry sherry or mirin make good substitutes for rice wine. If you want to avoid alcohol, use rice vinegar mixed with a tiny bit of sugar.
• Lemongrass paste: Fresh lemongrass (finely minced) works great, or you can skip it and add extra ginger and a bit of lime zest instead.
• Dark soy sauce: Regular soy sauce plus a splash of molasses can replace dark soy sauce. The molasses adds that deep color and slight sweetness.
• Garnishes: Not a fan of cilantro? Try Thai basil or mint. Green chilies work just as well as red ones, and you can swap spring onions for shredded lettuce for extra crunch.

Watch Out for These Mistakes While Cooking

The success of your bao buns heavily depends on the dough temperature and proofing time – cold dough won’t rise properly, so ensure all your ingredients are at room temperature before starting, and let the dough proof in a warm spot (around 75-80°F) for the full time specified. When cooking the pork belly, a common mistake is rushing the braising process – low and slow is key here, as cooking too quickly will result in tough, chewy meat instead of that melt-in-your-mouth texture we’re after. The bao buns themselves can become dense and chewy if you overwork the dough, so mix just until the ingredients are combined and stop kneading as soon as the dough becomes smooth and elastic. For the best texture, avoid overcrowding your steamer basket – leave enough space between the buns for them to expand during cooking, and never let the boiling water touch the bottom of the buns while steaming.

What to Serve With Pork Belly Bao Buns?

These soft, pillowy bao buns filled with tender pork belly are perfect with some simple Asian-inspired sides. I love serving them with quick-pickled vegetables like cucumbers, carrots, or daikon radish, which add a nice tangy crunch to balance the rich pork. A simple Asian slaw with shredded cabbage and a rice vinegar dressing makes a great fresh side dish. For a complete meal, you might want to add some stir-fried green beans with garlic or a bowl of hot and sour soup on the side – these sides help cut through the richness of the pork belly and make the meal feel more complete.

Storage Instructions

Keep Fresh: You can store the cooked pork belly in an airtight container in the fridge for up to 3 days. The sauce will keep separately in the fridge for up to a week. As for the bao buns, once they’ve cooled completely, pop them in an airtight container and they’ll stay good in the fridge for 2-3 days.

Freeze: The bao buns freeze really well! Place them in a freezer bag with parchment paper between each bun to prevent sticking, and they’ll keep for up to 3 months. The cooked pork belly can also be frozen in its sauce for up to 2 months – just store it in a freezer-safe container.

Reheat: To warm up the bao buns, steam them for 2-3 minutes until they’re soft and fluffy again. For frozen buns, steam them for 5-6 minutes straight from frozen. The pork belly can be reheated in a pan with its sauce over medium heat until warmed through, or in the microwave in short bursts, stirring occasionally.

Make Ahead: You can make the bao bun dough a day ahead and let it slow-rise in the fridge overnight. The pork belly can also be cooked a day in advance – it actually tastes even better the next day as the flavors develop more!

Preparation Time	30-60 minutes
Cooking Time	180-210 minutes
Total Time	210-270 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 150-180 g
• Fat: 200-230 g
• Carbohydrates: 300-350 g

Ingredients

• 450 g (about 3 3/4 cups) all-purpose flour
• 2 tablespoons superfine sugar
• 1/2 teaspoon salt
• 2 teaspoons instant yeast (around one packet or 7g)
• 3 tablespoons whole milk
• 210 ml (approximately 3/4 cup + 2 tablespoons) warm water
• 3 tablespoons very soft unsalted butter
• 1 tablespoon olive oil
• For the pork:
• 1 kg (2.2 lbs) pork belly slices without skin, cut in half (each piece about the length of your finger)
• 1 litre (around 4 1/4 cups) hot chicken or vegetable broth
• 1 tablespoon ginger, finely minced
• 3 garlic cloves, cut in half
• 1 tablespoon rice wine
• 1 tablespoon superfine sugar
• 2 tablespoons vegetable oil
• Pinch of salt and pepper
• For the sauce:
• 1 tablespoon minced ginger
• 1 red chili, finely chopped
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 3 tablespoons dark soy sauce
• 1 teaspoon lemongrass paste
• For garnish:
• Small bunch of cilantro (coriander), roughly torn
• 2 red chilies, sliced into thin strips
• 4 spring onions (scallions), sliced into thin strips
• 1 tablespoon sesame seeds

Step 1: Prepare the Bao Bun Dough

Begin by placing flour, sugar, salt, and yeast in a bowl and mix together until well combined.

In a separate jug, combine the milk, warm water, and butter, stirring until the butter is melted.

Gradually stir the liquid mixture into the flour mixture, initially with a spoon, and then use your hands to bring it all together.

Turn the dough out onto a floured surface and knead for about 10 minutes, or use a mixer with a dough hook attachment.

Once kneaded, place the dough into an oiled bowl, cover it with clingfilm or a damp tea towel, and leave it to prove until doubled in size (about 90 minutes to 2 hours).

Step 2: Cook the Pork Belly

While the dough is proving, begin cooking the pork belly.

Add all the ingredients for the pork belly (excluding the glaze ingredients) into a cast iron casserole pan.

Bring the mixture to a boil, cover with a lid, reduce the heat to a simmer, and cook for 2 hours.

Once cooked, turn off the heat, drain the pork, and optionally reserve the liquid for soups or stocks.

Step 3: Shape and Proof the Bao Buns

Once the dough has proved, tip it out onto a floured surface and knead briefly.

Divide the dough into 10 equal portions, forming them into balls.

Roll each ball into an oval shape, approximately 12 cm x 8 cm, on a piece of baking parchment.

Brush each oval with olive oil and fold them over using a chopstick to create space in the fold (oil will be on the inside).

Remove the chopstick.

Line two oven trays with parchment paper and arrange the buns on top.

Cover with clingfilm or a carrier bag and let them prove for another hour until they puff up.

Step 4: Steam the Bao Buns

Prepare a large steamer pan and bring it to a boil.

In batches, place the bao buns in the steamer, keeping them on the baking parchment, and steam them for about 15 minutes until they are cooked through.

Step 5: Glaze and Finish the Pork Belly

While the bao buns are steaming, chop the slow-cooked pork belly into bite-sized chunks.

Heat 1 tablespoon of oil in a frying pan, and mix the remaining glaze ingredients in a small bowl.

Add the pork chunks to the hot oil and season with salt and pepper.

Fry on high heat until the pork turns golden.

Pour the glaze over the pork and continue cooking for 6-7 minutes until the pork is dark and sticky.

Once cooked, transfer the pork to a warm bowl.

Step 6: Assemble the Gua Bao

Once the bao buns are ready, gently open them up and fill them with the sticky pork belly.

Add fresh coriander (cilantro), slices of red chillies, and strips of spring onions.

Finish with a sprinkling of sesame seeds and chopped cashews for added texture and flavor.

Enjoy your delicious homemade Gua Bao!