Pork Belly Bao Buns
These Pork Belly Bao Buns have tender pork belly and veggies inside a fluffy steamed bun.
Servings: 4 servings
Calories: 936kcal
Ingredients
- 1.5 pounds pork belly sliced
- 3 tablespoons Shaoxing wine
- 2 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 teaspoon Chinese 5-spice powder
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 onion sliced
- 2 cups beef broth or water and a cube of bouillon
For the buns
- 8 fresh bao buns
- 1 carrot julienned
- 1/2 cup daikon julienned
- 1/2 cup cucumber julienned
- 2 tablespoons cilantro chopped
- 1/2 cup Hoisin sauce optional
Instructions
- Mix together the Shaoxing wine, soy sauces, brown sugar, olive oil, 5-spice, garlic pwoder and ginger in a medium bowl. Place the pork in the bowl and marinate for 15 minutes to up to 5 hours in the refrigerator.
- Heat beef broth in a pot large enough to fit the pork. Add the onion, pork, and the marinade to the pot. Cover and simmer for 2-3 hours, until the pork is tender. Add water if necessary.
- Remove the pork from the pot. Strain the braising liquid to remove any chunks. Then pour about 3 tablespoons of the liquid into a frying pan over medium high heat. Let it reduce slightly. Add the pork to the pan and cook for 2-3 minutes per side, until the sauce has caramelized slightly onto the pork. Remove pork from the pan and set aside.
- Steam the buns according to the package instructions.
- Fill each bun with shredded pork. Top with carrot, daikon, cucumber, and cilantro. Serve with hoisin sauce, if desired.
Nutrition
Calories: 936kcal | Carbohydrates: 57g | Protein: 20g | Fat: 68g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Cholesterol: 83mg | Sodium: 1810mg | Potassium: 506mg | Fiber: 5g | Sugar: 19g | Vitamin A: 2590IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 4mg