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Steamed Bao with Glazed Pork Belly and Pickled Veggies
5 from 3 votes

Steamed Bao with Glazed Pork Belly and Pickled Veggies

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
30 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings: 4
Course: Main Course, Appetizer, Lunch
Cuisine: Asian

Ingredients

Pork Belly Simmer:
  • 2 lbs pork belly approximately the size of an index finger, rindless, cut into strips
  • 1 quart chicken broth
  • 1 ginger peeled and finely chopped, thumb-sized piece
  • 3 cloves garlic peeled and sliced
  • 1 tbsp rice wine
  • 1 tbsp powdered sugar
Pork Belly Glaze:
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 1 tbsp ginger minced, fresh
  • 1 Chili pepper minced, small, Asian variety
  • 1 tsp lemongrass paste
  • black pepper to taste, sea salt and freshly cracked
  • salt to taste, sea salt and freshly cracked
  • 1-2 tsp neutral cooking oil for cooking pork, generic cooking oil
Other Ingredients:
  • pickled vegetables see link up above for recipe instructions
  • ½ cup mayonnaise
  • sriracha to taste
  • bao buns steamed per instructions
  • cilantro chopped, fresh

Instructions

    Cup of Yum
  1. Prepare the pork belly by pouring the chicken broth, rice wine, and powdered sugar in a large Dutch oven over high heat.
  2. Add the pork belly, garlic slices, and ginger slices, then bring to a boil.
  3. Reduce the heat, cover with a lid, and simmer for 2 hours.
  4. Drain the liquid and save it for a delicious Chinese noodle soup, if desired.
  5. Allow the pork belly to cool, then cut into bite-sized pieces.
  6. Make the quick-pickled Asian veggies while the pork belly is simmering. Click the link up above for the recipe instructions.
  7. Make the pork belly glaze by combining the soy sauce, honey, brown sugar, sliced Asian chili, and lemongrass paste; whisk until well combined.
  8. Make the sriracha mayonnaise by combining the mayonnaise in a bowl and then adding sriracha to taste. Stir to combine, then set aside in the refrigerator until needed.
  9. Finish the pork belly by heating the oil in a large skillet over high heat.
  10. Add the pork and cook, stirring often, until starting to turn golden brown.
  11. Carefully drain the grease from the skillet, then return to the stove and pour the glaze over the pork. Continue to cook, stirring often, until the pork looks dark and sticky, about 3-4 minutes. Remove from the heat. Taste and season with sea salt and freshly cracked pepper, if needed.
  12. Steam the bao buns in a steamer while the pork belly is sauteing for a few minutes, or per package instructions.
  13. To make the sandwiches, slather some sriracha mayonnaise on the steamed bao bun, add some pork belly, pickled Asian veggies, and some fresh cilantro.
  14. Serve immediately. Enjoy!!!