Go Back
–+ servings
Chinese Red Cooked Pork Belly Bao Recipe

Irresistible Chinese Red Cooked Pork Belly Bao Recipe You’ll Love

Discover the exclusive flavor of my Chinese Red Cooked Pork Belly Bao Recipe, a crowd-pleaser that combines tender pork with fluffy buns.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 bao
Course: Dinner
Cuisine: Chinese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork Belly
  • 1 kg Pork Belly Can substitute with duck or chicken thighs.
  • 0.25 cups Light Soy Sauce Tamari is a great gluten-free alternative.
  • 0.25 cups Shaoxing Wine Dry sherry or mirin work as substitutes.
  • 2 tablespoons Brown Sugar Coconut sugar is a perfect alternative.
  • 2 tablespoons Dark Soy Sauce Regular soy sauce is also an option.
  • 1 inch Ginger Fresh ginger is the best choice.
  • 2 pieces Star Anise Can be swapped with five-spice powder if needed.
  • 2 sticks Cinnamon Sticks Feel free to use ground cinnamon instead.
  • 1 teaspoon Fennel Seeds Optional, can omit.
For the Bao Assembly
  • 4 pieces Bao Buns Homemade or store-bought.
  • 2 cups Shredded Green Cabbage Use shredded lettuce for a lighter option.
  • 3 pieces Sliced Spring Onions Omit if necessary.
  • 0.5 cups Crushed Roasted Peanuts Sesame seeds can be used as a substitute.
For the Spicy Mayo
  • 2 tablespoons Coconut Sriracha Substitute with your favorite hot sauce.
  • 3 tablespoons Japanese Kewpie Mayonnaise Regular mayonnaise will work too.

Equipment

  • Oven
  • casserole dish
  • Grill or Griddle
  • Small bowl

Method
 

Preparation Steps
  1. Preheat your oven to 160°C (320°F).
  2. In the casserole dish, combine ¼ cup of light soy sauce, ¼ cup of Shaoxing wine, 2 tablespoons of brown sugar, 2 tablespoons of dark soy sauce, and a piece of sliced ginger. Add three chopped spring onions and enough water to submerge the pork belly. Stir well to dissolve the sugar.
  3. Carefully place the pork belly into the braising liquid, cover the dish with a lid or aluminum foil, and bake in the preheated oven for about 2 hours.
  4. While the pork is braising, mix 2 tablespoons of coconut sriracha with 3 tablespoons of Japanese Kewpie mayonnaise to create the spicy mayo.
  5. Once the pork is cooked, remove it and let it cool before skimming excess fat from the braising liquid and reserving 1 cup for basting.
  6. Slice the cooled pork belly and grill it over medium-high heat for 2-3 minutes on each side, basting with the reserved braising liquid.
  7. To assemble, spread spicy mayo inside a bao bun, add grilled pork, shredded cabbage, and crushed peanuts. Serve warm.

Nutrition

Serving: 1baoCalories: 300kcalCarbohydrates: 30gProtein: 15gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 800mgPotassium: 200mgFiber: 2gSugar: 6gVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

For the best flavor, chill the braised pork overnight before grilling to deepen the flavors.

Tried this recipe?

Let us know how it was!