Chinese
👍 Beginner Friendly
15 mineasy
ChineseAppetizer
Recipe Story
origins & traditionsExperience the harmonious blend of textures and flavors in these authentic Braised Pork Belly Bao Bites, a beloved staple of Chinese street food culture. The pork belly is slow-braised in a fragrant mixture of soy sauce, star anise, and aromatics until it becomes melt-in-your-mouth tender with caramelized edges. Each piece is carefully tucked into pillowy soft steamed bao buns that are made from scratch using a simple yeast dough. The dish is elevated with quick-pickled cucumbers that add a refreshing crunch and tangy contrast to the rich meat, while fresh cilantro and thinly sliced scallions provide brightness and aromatic complexity. This recipe represents the perfect balance of sweet, savory, and tangy elements that Chinese cuisine is renowned for, making it an ideal appetizer for gatherings or a satisfying snack any time of day.
Instructions
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Cut pork belly into 2-inch chunks. Blanch in boiling water for 5 minutes to remove impurities, then drain and pat dry.
In a large pot, heat vegetable oil over medium-high heat. Add pork belly pieces and sear on all sides until golden brown, about 8 minutes total. Remove and set aside.
In the same pot, add crushed garlic, sliced ginger, and star anise. Sauté for 1 minute until fragrant.
Return pork to pot. Add soy sauce, rice wine, brown sugar, and enough water to cover the meat. Bring to a boil, then reduce heat to low. Cover and simmer for 90 minutes until pork is tender.
While pork braises, make bao dough: Combine flour, yeast, sugar, and salt in a bowl. Add warm milk and vegetable oil. Knead for 8 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled.
Make quick pickle: Slice cucumber thinly. Toss with vinegar, sugar, and salt. Let sit for 20 minutes.
Punch down dough and divide into 16 equal pieces. Roll each into an oval, brush with oil, fold in half, and place on parchment squares. Let rest 15 minutes.
Steam bao buns in batches over boiling water for 12 minutes until puffed and cooked through.
Remove pork from braising liquid. Slice into thin pieces. Strain and reduce braising liquid by half for a glaze.
To assemble, open each bao bun, add sliced pork belly, drizzle with glaze, top with pickled cucumber, cilantro, and scallions.
Braised Pork Belly Bao Bites
3.9 (53)
Tender braised pork belly nestled in soft, fluffy steamed bao buns with crisp pickled vegetables and aromatic herbs. These authentic Chinese street food favorites deliver rich umami flavors in every bite.
medium
2h 30m
8 servings
Ingredients
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Main
- 800 grams pork-chops, cut into 2-inch chunks
Braising Liquid
- 1/2 cups soy-sauce
Aromatics
- 6 cloves garlic, crushed
- 3 tablespoons ginger, sliced
Bao Dough
- 3 cups flour
- 1 cups milk, warmed
- 4 tablespoons vegetable-oil
Pickle
- 2 pieces cucumber, thinly sliced
- 1/4 cups vinegar-white
Garnish
- 1/2 cups cilantro, roughly chopped
Finishing
- 2 teaspoons sesame-oil (optional)
Seasoning
- 2 teaspoons salt
Chef Tips
expert advice•For extra flavor, add a splash of sesame oil to the braising liquid during the last 10 minutes.
•The pork can be braised a day ahead and reheated gently before serving.
•If short on time, use store-bought frozen bao buns, though homemade ones truly elevate this dish.
•For a spicier version, add fresh sliced red chilies or a drizzle of sriracha.
•The braising liquid makes an excellent base for soups or can be frozen for future use.
•Make sure your steamer water doesn't touch the buns during steaming.
•If you don't have a traditional bamboo steamer, a metal steamer basket works well.
•The pork belly fat renders during braising, creating that signature melt-in-your-mouth texture.
•Don't skip the blanching step as it removes impurities and results in a cleaner-tasting braise.
