Teresa's Recipes
Pork Belly Bao Buns
Experience a culinary journey to Asia with these tantalizing Pork Belly Bao Buns. Each fluffy bao bun is filled with melt-in-your-mouth, slow-roasted pork belly, tangy pickled vegetables, and a luscious homemade hoisin-based sauce. Originating from China, bao buns have been a beloved food staple in Asian cuisine for centuries. This recipe brings you the authentic taste right in your home kitchen.
Ingredients
- A handful, chopped Cilantro
- 1 cup Pickled vegetables
- 12 pieces Bao buns
- 2 tablespoons Vegetable oil
- 2 tablespoons, freshly grated Ginger
- 4 cloves, minced Garlic
- 1/4 cup Brown sugar
- 1/2 cup Hoisin sauce
- 1/4 cup Soy sauce
- 2 lbs Pork belly
Dietary Notes
- Servings: 12
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Calories: 400
- Fat: 20g
- Carbs: 30g
- Protein: 20g
- Sodium: 800mg
- Sugar: 10g
Instructions
- Preheat your oven to 325°F (165°C).
- In a medium-sized bowl, combine the soy sauce, hoisin sauce, brown sugar, minced garlic, and grated ginger. Stir until well mixed.
- Place the pork belly in a baking dish. Pour the sauce mixture over the pork belly, ensuring every inch is well coated.
- Cover the baking dish with aluminum foil and roast in the oven for 2.5 hours. The pork belly should be tender and easily pull apart when it's done.
- Remove the pork belly from the oven and let it cool for a few minutes. Once cooled, shred the pork belly into bite-sized pieces.
- In a frying pan, heat the vegetable oil over medium heat. Add the shredded pork belly and sauté for a few minutes until the edges are crispy.
- Steam the bao buns according to the package instructions.
- To assemble the bao buns, open each bun and add a spoonful of the crispy shredded pork belly. Top with pickled vegetables and a sprinkle of chopped cilantro.
- Serve the pork belly bao buns while they're warm. Enjoy the burst of flavors with each bite!