Servings
Font
Back
0 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 30 mins
Total Time
2 hrs 50 mins
Servings: 4
Course: Main Course , Appetizer , Lunch
Cuisine: Asian

Ingredients

Pork Belly Simmer:
  • 2 lbs Rindless pork belly cut into strips approximately the size of an index finger
  • 1 quart of chicken broth
  • 1 thumb-sized piece of ginger peeled and finely chopped
  • 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 fresh ginger minced
  • 1 small Asian chili minced
  • 1 tsp lemongrass paste
  • Sea Salt and Freshly Cracked Pepper to taste
  • 1-2 tsp oil for cooking pork
Other Ingredients:
  • pickled veggies see link up above for recipe instructions
  • ½ cup mayonnaise
  • Sriracha to taste
  • Bao buns steamed per instructions
  • fresh cilantro chopped

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!!!