Braised Pork Belly Bao Buns with Hoisin Sauce are a decadent and flavorful dish inspired by traditional Chinese street food. Soft, pillowy bao buns are filled with tender, melt-in-your-mouth pork belly that has been slowly braised in a rich, savory-sweet sauce.

The addition of hoisin sauce, fresh cucumber, and scallions adds a perfect balance of flavor and texture. This dish is both comforting and indulgent, making it ideal for family dinners, dinner parties, or even a fun weekend cooking project. Each bite delivers a harmony of sweet, savory, and aromatic notes that is simply irresistible.

Why I Love This Recipe

I love this recipe because it transforms humble ingredients into an extraordinary meal. The slow-braised pork belly is incredibly tender and infused with deep, savory flavors, while the bao buns provide a soft, airy contrast.

The hoisin sauce adds a rich sweetness that perfectly complements the pork, and the fresh vegetables provide crunch and brightness. Preparing this dish feels like a culinary experience, and the result is both visually stunning and deeply satisfying. It’s a perfect combination of textures and flavors that never fails to impress.

Why It’s a Must-Try Dish

This dish is a must-try because it offers the flavors of authentic Chinese street food at home. The combination of tender, braised pork belly, soft buns, and the sweet-savory hoisin sauce is unforgettable. It’s a versatile recipe that can be served as an appetizer or main course, and it’s perfect for entertaining or sharing with family.

The rich, indulgent flavor of the pork belly contrasted with the light, fluffy buns makes this dish a unique and memorable culinary experience.

Recipe Details

Preparation Time: 30 minutes
Cooking Time: 2 hours 30 minutes
Total Time: 3 hours
Servings: 6–8 bao buns
Calories: Approximately 550 kcal per serving
Course: Main Course / Appetizer
Cuisine: Chinese / Asian-Inspired

Ingredients

For the Pork Belly

• 1 pound (450 g) pork belly, skin removed and cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1-inch piece ginger, sliced
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons rice wine or Shaoxing wine
• 1 tablespoon sugar
• 1 cup chicken or pork broth
• 1 star anise
• 1 cinnamon stick

For the Bao Buns

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 1 teaspoon instant yeast
• ½ teaspoon baking powder
• ¾ cup warm water
• 1 tablespoon vegetable oil

For Serving

• Hoisin sauce, for drizzling
• Cucumber slices
• Scallions, thinly sliced
• Fresh cilantro (optional)

Cooking Directions

1. Prepare the bao dough by mixing flour, sugar, yeast, baking powder, water, and oil. Knead until smooth, cover, and let rise for 1 hour.
2. Heat oil in a pan, sear pork belly pieces until golden brown.
3. Add garlic, ginger, soy sauce, hoisin sauce, rice wine, sugar, broth, star anise, and cinnamon stick. Simmer on low heat for 2 hours until pork is tender and sauce is thickened.
4. Shape risen dough into small buns, fold, and steam for 10–12 minutes until fluffy.
5. Assemble bao buns with pork belly, drizzle with hoisin sauce, and top with cucumber, scallions, and cilantro.

Step-by-Step Preparation Method

Step 1: Prepare the Bao Dough
In a large bowl, combine all-purpose flour, sugar, instant yeast, and baking powder. Gradually add warm water and vegetable oil, kneading until a smooth dough forms. Cover with a damp cloth and let rise for 1 hour or until doubled in size.

Step 2: Sear the Pork Belly
Heat vegetable oil in a large skillet or pan over medium-high heat. Add pork belly pieces and sear until golden brown on all sides, about 5–7 minutes.

Step 3: Braise the Pork Belly
Add minced garlic, sliced ginger, soy sauce, hoisin sauce, rice wine, sugar, broth, star anise, and cinnamon stick to the pan. Bring to a simmer, reduce heat to low, cover, and cook for 2 hours, stirring occasionally, until pork is tender and the sauce has thickened. Remove star anise and cinnamon stick before serving.

Step 4: Shape and Steam the Bao Buns
Punch down the risen dough and divide into 6–8 portions. Roll each portion into an oval, fold gently, and place on parchment paper. Steam in a bamboo steamer or a pot with a steaming rack for 10–12 minutes until buns are puffed and soft.

Step 5: Assemble the Bao Buns
Open each steamed bun and fill with braised pork belly. Drizzle with hoisin sauce and top with fresh cucumber slices, scallions, and cilantro if desired. Serve immediately.

How to Serve

Serve these bao buns warm as a main dish or appetizer. Pair with a side of pickled vegetables or a simple Asian salad. These buns are perfect for gatherings, allowing everyone to assemble their own for a fun, interactive meal.

Recipe Tips

• Ensure pork belly is cut evenly for consistent cooking.
• Do not overfill the bao buns to prevent tearing.
• Steam buns immediately after shaping for the best texture.
• Braise pork slowly on low heat for maximum tenderness.
• Use a bamboo steamer or a well-covered pot to maintain moisture while steaming buns.

Variations

• Chicken Bao: Replace pork belly with braised chicken thighs or breast.
• Spicy Bao: Add sriracha or chili paste to the hoisin sauce for heat.
• Vegetarian Bao: Use braised tofu or seitan in place of pork belly.
• Pickled Veggie Bao: Include pickled carrots and daikon for tangy crunch.
• Fusion Bao: Add avocado slices or kimchi for a modern twist.

Freezing and Storage

• Refrigeration: Store cooked pork belly in an airtight container for up to 3 days. Steam fresh buns before serving.
• Freezing: Freeze braised pork belly separately for up to 1 month. Freeze uncooked bao dough for up to 2 weeks.
• Reheating: Gently reheat pork belly on the stovetop or in the microwave. Steam buns briefly before assembling.

Special Equipment Needed

• Large skillet or heavy-bottomed pan
• Bamboo steamer or steaming pot
• Mixing bowls
• Rolling pin
• Parchment paper
• Sharp knife and cutting board

FAQ

Q1: Can I prepare this dish ahead of time?
Yes, you can braise the pork belly in advance and steam buns just before serving.

Q2: Can I buy pre-made bao buns?
Yes, store-bought frozen bao buns can be used to save time. Steam according to package instructions.

Q3: Can I use pork belly with skin?
Yes, but remove skin for easier rolling and eating in buns.

Q4: How can I make it spicier?
Add chili paste, sliced fresh chilies, or sriracha to the hoisin sauce or pork belly while braising.

Q5: Can this be made gluten-free?
Yes, use gluten-free flour for the buns and tamari instead of soy sauce.

Conclusion

Braised Pork Belly Bao Buns with Hoisin Sauce are a luxurious, flavorful dish that combines tender pork belly, fluffy steamed buns, and fresh, crisp toppings. This recipe brings authentic Asian flavors to your home kitchen, perfect for entertaining or a special meal. With its balance of sweet, savory, and aromatic flavors, it offers an unforgettable taste experience. Easy to assemble and visually impressive, these bao buns are sure to become a favorite in your recipe collection, delighting friends and family with every bite.