Description
Enjoy this Crispy Pork Belly Bao recipe, featuring tender, succulent pork belly with crackling skin nestled in soft, fluffy bao buns. It’s a delightful street food classic perfect for sharing.
Ingredients
Scale
- For the Bao Buns:
- 2 cups all-purpose flour
- 2 teaspoons active dry yeast
- 2 tablespoons sugar
- 3/4 cup warm water
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- For the Pork Belly:
- 1 pound pork belly
- 1 teaspoon five-spice powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- For the Garnishes:
- 1 cup pickled cucumbers
- 1/4 cup hoisin sauce
- 1/4 cup fresh cilantro
Instructions
- Prepare the Dough: Combine flour, sugar, and salt in a mixing bowl. Dissolve yeast in warm water in a separate bowl until bubbly. Mix yeast mixture into flour to form dough.
- Knead: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Coat lightly with oil, cover, and let rise in a warm place for 1 hour, or until doubled.
- Cook the Pork Belly: Preheat oven to 350°F (175°C). Season pork belly with salt, pepper, and five-spice powder. Roast for 1.5 to 2 hours until skin is crispy and meat is tender.
- Shape the Bao: Punch down risen dough and divide into small pieces. Roll each into a 4-inch circle.
- Steam the Bao: Place shaped bao on parchment paper in a steamer basket, leaving space. Steam over boiling water for 10-12 minutes until fluffy.
- Assemble: Slice crispy pork belly into bite-sized pieces. Place in the center of each bao, top with pickled cucumbers, hoisin sauce, and cilantro.
- Serve Warm: Enjoy your crispy pork belly bao immediately.
Notes
- For extra crunch, top with crispy fried shallots before serving.
- Ensure water is warm, not hot, to activate yeast for fluffy bao.
- Choose pork belly with a good fat-to-meat ratio for best flavor.
- For crispiest skin, broil the pork belly for the last few minutes, watching carefully.
- Ensure steamer water is boiling before adding bao for fluffiness.
- Experiment with toppings like chili sauce or crushed peanuts.
- Prep Time: 1 hour
- Cook Time: 2 hours
- Category: Appetizers
- Method: Steaming and Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 bao
- Calories: 300 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 50 mg
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