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Asian Style Pork Belly Bao Buns Recipe

Asian Pork Belly Bao Bun Recipe

Rebecca Huff
Soft, airy, steamed buns which are folded, taco-style, then stuffed with pork belly slices and topped with scallions or cilantro
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Course dinner
Cuisine Asian
Servings 14 bao
Calories 265 kcal

Ingredients
  

Steamed Bao Buns

  • ⅓ cup water, warm
  • ½ cup milk, warm
  • 1 tbsp active dry yeast
  • 4 tbsp sugar
  • 2 tbsp oil, neutral
  • 2 and ½ cups all-purpose flour, organic
  • ½ tsp baking powder, aluminum free
  • pinch salt

Pork Belly Ingredients with Dry Rub

  • 1 lb pork belly Snake River Farms Kurobuta is my favorite
  • 2 tbsp coconut sugar or brown sugar
  • 1 tsp garlic powder
  • pinch salt
  • crack black pepper

Japanese BBQ Sauce (optional, or buy bottled)

  • 1 tbsp dark soy sauce
  • 3 tbsp coconut aminos or light soy sauce
  • 3 tbsp coconut sugar
  • 1 tbsp Mirin, organic
  • 1 tbsp unseasoned organic rice vinegar
  • 1 tsp organic tomato paste
  • 2 tsp ginger, minced
  • 2 cloves garlic, minced
  • 1 tbsp organic toasted sesame oil

Instructions
 

Prepare Dough

  • If using, cut parchment paper into circles using the steamer basket as a tracing guide for getting the right size. (Alternatively, you can use unbleached paper coffee filters - I’ve done this and it works great.)
  • Combine warm water, milk, sugar, and yeast in a small bowl and let it activate for about 5 minutes.
  • Add dry ingredients to mixer bowl, slowly add yeast mixture, and mix on medium speed until rough dough ball forms; turn the mixer to the lowest setting.
  • While kneading with a dough hook, add oil slowly and allow the mixer to knead for another five minutes.
  • Remove the dough hook and cover the bowl with a towel. Allow it to rest until it is doubled in size. (Anywhere from half an hour to two hours, depending on the environment.)
  • Cover the work surface with a Silpat mat after the dough has doubled, and turn it out so you can punch it down gently to roll it out to about 1/4 inch thick.
  • Bring a pot of water to boiling while you complete the next step. (Make sure it is big enough to place the steamer on top without the bottom touching the water's surface.)
  • Cut out the bao buns using a 3 to 3.5 -inch circle cutter or large glass. (You should get between 12-16 buns depending on the thickness and size of your cutting tool.)

Prepare Pork Belly

  • Cut cold pork belly into one-inch cubes.
  • Mix dry rub ingredients in a small bowl.
  • Toss cubes in dry rub and set aside (or refrigerate) while you prepare the bao buns, sauce, and garnish.

Prepare Sauce

  • Add all sauce ingredients to a small saucepan and simmer on medium-low heat until the consistency of a glaze.

Assembly

  • Assemble by pulling apart bao bun, stuff with pork belly, drizzle with BBQ Sauce, then top with garnish of your choice.

Video

Notes

Gluten-Free Option: Works beautifully with Bob's Red Mill 1 to 1 gluten-free baking blend
Sugar-Free Option: Tastes just as good with Swerve Erythritol brown sugar substitute

Nutrition

Serving: 1baoCalories: 265kcalCarbohydrates: 22gProtein: 6gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 23mgSodium: 20mgPotassium: 149mgFiber: 2gSugar: 5gVitamin A: 12IUVitamin C: 0.3mgCalcium: 10mgIron: 1mg
Keyword pork
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