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Crispy Pork Belly Bao with pickled cabbage
Steamed bao bun with crispy pork belly and pickled cabbage

Crispy Pork Belly Bao Buns

Author: Flavelo
Recipes Main Courses Quick Meals
Pork belly is the most flavorful cut, where meat and fat layer perfectly. Slow roasted, the fat renders and confits the meat, while the skin puffs into a crispy crackling. We tuck this rich, fatty, heavenly meat into fluffy, neutral bao buns and refresh it with pickled cabbage. A perfect contrast of textures and flavors: soft and crunchy, rich and acidic.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 3 hrs
🍽️ Servings 4 servings
🔥 Calories 950 kcal
🌍 Cuisine Chinese

Ingredients

Equipment Needed

  • Roasting pan
  • Steamer
  • Sharp knife

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Prep meat: Prick skin all over (don't pierce meat!), wipe dry, salt generously. Roast at 350°F (180°C) for 90 mins, then broil to puff skin.

Tip: Pricking allows steam and fat to escape, drying skin for crackling.
2 ✓

Bao Dough: Knead flour, water, yeast, sugar, salt. Rise 1 hr. Shape buns, rest, steam 10 mins.

Tip: See previous bao recipes for details.
3 ✓

Pickle: Shred cabbage, salt, rest, squeeze. Mix with vinegar and sugar.

Tip: Quick pickling softens fibers and adds zest.
4 ✓

Serve: Slice meat (with crispy skin), place in bun, top with cabbage.

Tip: Serve while skin is crisp!

Recipe FAQ

Skin didn't get crispy.
Skin must be bone dry before roasting! Wipe it, leave uncovered in fridge, and salt only the skin when roasting.
Meat is too fatty.
That's the nature of belly. Roast longer at lower heat to render more fat out.

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 1 1/2 tbsp Sugar
  • 1.5 tsp Active Dry Yeast
  • 1 tsp Salt
  • 2/3 cup Warm Water
  • 1 lb Pork Belly (Skin-on)
  • 2 tbsp Oil
  • 5 oz Cabbage
  • 2 tbsp Rice Vinegar
  • 2 tsp Sugar (for cabbage)