Soft, pillowy bao buns filled with melt‑in‑your‑mouth braised pork belly, sweet‑tangy pineapple salsa, and a spicy‑sweet sriracha glaze, finished with fresh crunch and herbs.
Prep Time: 45 minutes
Cook Time: 2 hours 30 minutes
Servings: 4
Ingredients:
1 lb (450 g) Pork belly, skin on
3 tbsp Low‑sodium soy sauce
2 tbsp Honey
2 tbsp Sriracha sauce
1 tbsp Rice vinegar
1 tsp Fresh ginger, grated
2 Garlic cloves, minced
1 tsp Sesame oil
1 cup Fresh pineapple, diced
¼ cup Red onion, finely diced
2 tbsp Fresh cilantro, chopped
1 tbsp Lime juice
1 tsp Brown sugar
2 ½ cups (315 g) All‑purpose flour
2 tsp Instant yeast
¾ cup (180 ml) Warm water
¼ cup (60 ml) Milk, warmed
2 tbsp Sugar (for dough)
1 tbsp Vegetable oil
½ tsp Salt
½ cup Cucumber, julienned
2 tbsp Scallions, thinly sliced
1 tsp Toasted sesame seeds
Instructions:
- 1. In a bowl combine soy sauce, honey, sriracha, rice vinegar, grated ginger, minced garlic, and sesame oil to make a glaze.
- 2. 2. Pat the pork belly dry, score the skin in a crosshatch pattern, and rub the glaze all over the meat, reserving a small amount for later basting.
- 3. 3. Place the pork belly on a rack in a roasting pan, skin side up. Roast in a preheated oven at 300 °F (150 °C) for 2 hours, basting with the reserved glaze every 30 minutes. Increase heat to 425 °F (220 °C) for the last 10 minutes to crisp the skin. Let rest 10 minutes, then slice into ½‑inch pieces.
- 4. 4. While the pork braises, make the pineapple salsa: combine diced pineapple, red onion, cilantro, lime juice, and brown sugar in a bowl. Toss gently and set aside.
- 5. 5. For the bao dough, dissolve yeast and a pinch of sugar in warm water; let sit 5 minutes until frothy.
- 6. 6. In a mixing bowl whisk together flour, remaining sugar, and salt. Add the yeast mixture, warm milk, vegetable oil, and knead (by hand or stand mixer) until a smooth, elastic dough forms, about 8‑10 minutes.
- 7. 7. Cover the dough with a damp cloth and let rise in a warm place until doubled, 1 hour.
- 8. 8. Punch down the dough, divide into 8 equal pieces, and shape each into a smooth ball. Place each ball on a small square of parchment paper, then flatten gently with your palm to form a disc about 3 inches (8 cm) in diameter.
- 9. 9. Set up a steamer over simmering water. Steam the bao discs for 8‑10 minutes, until puffed and cooked through. Remove and keep covered to stay soft.
- 10. 10. To assemble, split each bao open (leaving one side hinged). Layer a slice of Sriracha‑glazed pork belly, a spoonful of pineapple salsa, julienned cucumber, sliced scallions, and a sprinkle of toasted sesame seeds. Drizzle a tiny extra dash of sriracha if desired.
- 11. 11. Serve the bao warm, with any remaining pineapple salsa on the side for extra topping.