Pork belly bao buns are a beloved Asian street food that combines impossibly soft, fluffy steamed buns with succulent, melt-in-your-mouth pork belly and a variety of fresh, tangy toppings. These little sandwich-like treats are sometimes called gua bao or Taiwanese hamburgers, and they deliver an incredible combination of textures and flavors in each bite. The buns are cloud-like and slightly sweet, the pork belly is rich and savory with crispy edges, and the pickled vegetables and fresh herbs provide brightness and crunch that cuts through the richness. While making bao buns from scratch might seem intimidating, the process is actually quite straightforward and incredibly rewarding. Whether you’re hosting an Asian-themed dinner party, want to recreate your favorite restaurant dish at home, or just love exploring different cuisines, these pork belly bao buns will transport you straight to the bustling night markets of Taiwan and beyond.
Serving Quantity: Makes 12 bao buns (serves 4 to 6 people)
Cooking Time: 3 hours and 30 minutes (including 30 minutes prep time, 2 hours rising time, 2 hours pork cooking time, and 30 minutes steaming time)
1. Ingredients for Bao Buns
- Three cups all-purpose flour, plus more for dusting
- One-third cup granulated sugar
- Two teaspoons instant yeast
- Half teaspoon baking powder
- Half teaspoon salt
- Three-quarters cup whole milk, warmed to 110 degrees
- One-quarter cup water, room temperature
- Two tablespoons vegetable oil, plus more for brushing
- One teaspoon white vinegar
2. Ingredients for Pork Belly
- One and one-half pounds pork belly, skin removed
- Three tablespoons soy sauce
- Two tablespoons hoisin sauce
- Two tablespoons honey
- One tablespoon rice wine or dry sherry
- One tablespoon sesame oil
- Three cloves garlic, minced
- One tablespoon fresh ginger, grated
- One teaspoon five-spice powder
- Half teaspoon white pepper
3. Ingredients for Toppings and Sauce
- Half cup mayonnaise
- Two tablespoons sriracha
- One cucumber, julienned
- One carrot, julienned and pickled (or use pickled vegetables)
- One-quarter cup pickled red onions
- Fresh cilantro leaves
- Sliced green onions
- Crushed peanuts (optional)
- Hoisin sauce for drizzling
4. Make the Bao Dough
In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, instant yeast, baking powder, and salt. Whisk together to distribute everything evenly. In a separate bowl, mix together the warmed milk, room temperature water, vegetable oil, and vinegar. Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or the dough hook attachment on low speed until a shaggy dough forms. The dough will be slightly sticky at first.
5. Knead the Dough
Turn the dough out onto a lightly floured surface and knead by hand for 8 to 10 minutes, or use a stand mixer with the dough hook for 5 to 6 minutes on medium speed. The dough should become smooth, elastic, and slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time. When you poke the dough, it should spring back slowly. Proper kneading develops the gluten that gives the buns their characteristic soft, pillowy texture.
6. First Rise
Shape the dough into a ball and place it in a large bowl that’s been lightly greased with oil. Turn the dough to coat it all over. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot and let it rise for about 1 hour to 1 hour and 30 minutes, or until it doubles in size. A good spot is inside your oven with just the light on. The dough should look puffy and when you press it with your finger, the indentation should remain.
7. Prepare the Pork Belly
While the dough is rising, prepare your pork belly. Cut the pork belly into a large rectangular slab that will fit in your pot or baking dish. In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice wine, sesame oil, minced garlic, grated ginger, five-spice powder, and white pepper. This creates your marinade and braising liquid. Place the pork belly in a deep baking dish or pot and pour the marinade over it, turning to coat all sides.
8. Braise the Pork Belly
Heat your oven to 325 degrees. Cover the baking dish tightly with aluminum foil or put a lid on your pot. Place it in the oven and braise for 1 hour and 30 minutes to 2 hours, until the pork is very tender and yields easily when pierced with a fork. Alternatively, you can braise it on the stovetop over low heat in a covered pot. Turn the pork belly once or twice during cooking, basting it with the liquid. The fat should be rendered and the meat incredibly tender.
9. Crisp the Pork Belly
Once the pork is tender, remove it from the braising liquid and pat it dry with paper towels. Heat a large skillet over medium-high heat with a tablespoon of oil. Sear the pork belly on all sides for 2 to 3 minutes per side until the exterior is caramelized and slightly crispy. This creates textural contrast. Transfer the crisped pork to a cutting board and let it rest for 10 minutes, then slice it into thin strips about a quarter inch thick. Reserve the braising liquid to drizzle over the buns.
10. Shape the Bao Buns
Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces, each weighing about 2 to 2.5 ounces. Roll each piece into a smooth ball. Use a rolling pin to roll each ball into an oval shape about 4 to 5 inches long and a quarter inch thick. The oval should be thicker in the center and thinner at the edges.
11. Fold and Prepare for Steaming
Brush the top surface of each oval lightly with vegetable oil. This prevents the two halves from sticking together after steaming. Fold each oval in half like a taco, pressing gently along the fold. The oiled surfaces should be touching. Place each folded bun on a small square of parchment paper to prevent sticking during steaming. Arrange them on baking sheets, spacing them about 2 inches apart. Cover loosely with a damp towel and let them rise for another 30 minutes until puffy.
12. Steam the Bao Buns
Fill a large pot or wok with water and bring it to a boil. Place a steamer basket or bamboo steamer over the boiling water, making sure the water doesn’t touch the bottom of the steamer. Working in batches, arrange 4 to 6 buns in the steamer with their parchment squares, leaving space between them as they’ll expand. Cover with a lid and steam over high heat for 12 to 15 minutes. Don’t open the lid during steaming or the buns will collapse. The buns are done when they’re puffy, white, and spring back when touched.
13. Make the Spicy Mayo
While the buns are steaming, prepare your toppings. In a small bowl, whisk together the mayonnaise and sriracha until smooth. Adjust the sriracha amount to your preferred spice level. This spicy mayo adds creaminess and heat that complements the rich pork perfectly. Set aside. Prepare your vegetables by julienning the cucumber and arranging all your toppings in small bowls for easy assembly.
14. Assemble the Bao Buns
Once the buns are steamed, carefully remove them from the steamer. While they’re still warm, gently open each bun. The two halves should separate easily where you folded them. Spread a thin layer of spicy mayo on the inside of each bun. Add 2 to 3 slices of the crispy pork belly. Top with julienned cucumber, pickled carrots, pickled red onions, fresh cilantro leaves, and sliced green onions. Drizzle with a bit of hoisin sauce and the reserved braising liquid. Sprinkle with crushed peanuts if using.
15. Serve Immediately
Bao buns are best enjoyed immediately while the buns are still warm and fluffy and the pork is hot. The contrast between the soft, pillowy bun, the tender yet crispy pork, the crunchy vegetables, and the creamy, spicy sauce creates the perfect bite. Serve 2 to 3 buns per person as a main course with sides like Asian slaw, edamame, or miso soup. These also work wonderfully as appetizers or party food where guests can assemble their own.
16. Storage and Reheating
Store leftover components separately. Unsteamed shaped buns can be frozen on a baking sheet, then transferred to a freezer bag for up to 2 months. Steam from frozen, adding 2 to 3 extra minutes. Steamed buns can be refrigerated for 2 days and reheated by steaming for 3 to 5 minutes. Store cooked pork belly wrapped tightly in the refrigerator for up to 4 days. Reheat in a hot skillet to recrisp the exterior before assembling.
17. Nutrition Information Per Serving (2 buns)
- Calories: 685
- Total fat: 38 grams
- Saturated fat: 12 grams
- Cholesterol: 75 milligrams
- Sodium: 980 milligrams
- Total carbohydrates: 62 grams
- Dietary fiber: 3 grams
- Sugars: 16 grams
- Protein: 22 grams
18. Helpful Tips for Perfect Pork Belly Bao Buns
- Make sure your milk is the right temperature for yeast activation, between 105 and 115 degrees for best results.
- Don’t skip the second rise after shaping as this creates the light, fluffy texture bao buns are known for.
- Brush oil on the dough before folding so the two halves separate easily after steaming without tearing.
- Use parchment paper squares under each bun to prevent sticking and make them easier to transfer to the steamer.
- Keep the steamer lid wrapped in a towel to prevent water from dripping onto the buns and creating wet spots.
- Don’t open the steamer during cooking as the temperature drop will cause the buns to deflate and become dense.
- Make the pork belly a day ahead and refrigerate it, then slice and crisp it just before serving for easier timing.
- Substitute chicken thighs, tofu, or tempeh for the pork belly to create different protein variations.
- Try different vegetable combinations like shredded cabbage, bean sprouts, or radishes for varied textures and flavors.
- Double the bun recipe and freeze half the shaped, uncooked buns for quick future meals that just need steaming.
