Char Siu Pork Belly Bao Buns – Easy Homemade Recipe with Pickled Cucumbers

There’s something downright magical about the aroma of char siu pork belly roasting away in the oven. The sweet, savory scent—mingled with hints of five spice and garlic—fills your kitchen and practically draws everyone in. If you’ve never made pork belly bao buns before, let me paint the picture for you: plump, pillowy bao buns stuffed with sticky, caramelized pork belly, and a crisp snap from homemade pickled cucumbers. The first time I tried these, I was standing in a bustling night market in Taipei, watching steam swirl above baskets of bao. I was instantly hooked. I still remember pausing, closing my eyes, and grinning like I’d won the food lottery. You know those moments where you just know you’ve stumbled onto something special? This is it.

Years ago, I tried to recreate that same bao bun experience at home. Let’s face it—my first attempts were, well, a little lumpy and a lot messy. But my grandma always said, “If you can make bread, you can make bao.” Turns out, she was right (as grandmas usually are). Now, this Char Siu Pork Belly Bao Buns recipe has become a staple for family gatherings, birthday parties, and even casual Friday nights. My kids can’t resist sneaking bites off the tray, and my partner swears the pickled cucumbers are the secret hero. Honestly, I wish I’d figured out this combo years ago—it’s dangerously easy and pure, nostalgic comfort in every bite.

Whether you’re looking for a showstopper for your next potluck or just want to brighten up your Pinterest board with something totally crave-worthy, these bao buns check all the boxes. I’ve tested and tweaked the recipe more times than I’ll admit (in the name of research, of course). So trust me—you’re going to want to bookmark this one. It’s the kind of recipe that feels like a warm hug, and it’s perfect for gifting, sharing, or just spoiling yourself. Let’s get into everything you need to know about making Char Siu Pork Belly Bao Buns with Pickled Cucumbers at home!

Why You’ll Love This Recipe

I’ve spent years perfecting this Char Siu Pork Belly Bao Buns recipe, and every time I serve it, I get the same reaction—wide eyes, happy sighs, and that blissful silence as everyone takes their first bite. Here’s why this recipe stands out:

• Quick & Easy: These bao buns come together in under two hours (including marinating and pickling time), making them totally doable for busy weeknights and last-minute dinners.
• Simple Ingredients: No need for specialty grocers—you probably have most of the pantry staples already. Pork belly, flour, yeast, and a few Asian condiments bring it all together.
• Perfect for Any Occasion: Whether it’s brunch, a holiday potluck, or a cozy dinner, these bao buns fit right in. They’re ideal for sharing.
• Crowd-Pleaser: Kids love the soft buns, adults love the rich pork belly, and everyone goes back for seconds. Even picky eaters get hooked.
• Unbelievably Delicious: The combo of tender char siu pork belly, tangy pickled cucumbers, and fluffy bao is next-level comfort food. It’s got that “close your eyes and savor” effect.

What truly sets this recipe apart is the homemade char siu marinade—balanced, sticky, and just the right amount of sweet and salty. I use a little trick: blending honey, hoisin, and five spice, then letting the pork belly marinate overnight when I have time (though a quick 30-minute soak works in a pinch). And about those bao buns—trust me, you don’t need to be a pro baker. My easy dough recipe skips the complicated folding and uses a simple roll-and-steam method. It’s foolproof.

This isn’t just another bao bun recipe. It’s the best version I’ve tried—tested in my own kitchen, tweaked by family feedback, and designed to be both impressive and approachable. The pickled cucumbers add crunch and brightness, cutting through the richness. Honestly, it’s comfort food reimagined (but still totally soul-soothing). If you want a recipe that makes every guest feel special and every bite memorable, this is it. You’re going to love how easy and satisfying homemade Char Siu Pork Belly Bao Buns can be!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without any unnecessary fuss. Most of these are pantry staples or easy to find at your local grocery. If you’re lucky, you might already have them waiting for you!

For the Char Siu Pork Belly:

• 1.5 lbs (700g) pork belly, skin removed, cut into thick strips
• 3 tbsp hoisin sauce (I love Lee Kum Kee brand for its depth)
• 2 tbsp soy sauce (regular or low-sodium)
• 2 tbsp honey (adds a glossy caramelization)
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine (or dry sherry if needed)
• 2 tsp Chinese five spice powder
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1/2 tsp white pepper
• 1 tbsp brown sugar

For the Pickled Cucumbers:

• 1 large English cucumber, thinly sliced
• 1/2 cup (120ml) rice vinegar
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds (optional, for extra crunch)

For the Bao Buns:

• 2 1/4 cups (280g) all-purpose flour (substitute with gluten-free blend if needed)
• 2 tbsp granulated sugar
• 2 tsp instant yeast
• 1/2 tsp baking powder
• 1/2 cup (120ml) warm water
• 1/4 cup (60ml) whole milk (use plant-based milk for dairy-free option)
• 2 tbsp vegetable oil (plus extra for greasing)
• 1/4 tsp salt

Optional Garnishes:

• Thinly sliced scallions
• Fresh cilantro leaves
• Chili crisp or Sriracha (for a spicy kick)

You can swap the pork belly for boneless chicken thighs if you prefer a leaner protein, or go totally plant-based with tofu (just increase marinating time). For the bao, feel free to use store-bought frozen buns in a pinch—they steam up nicely. And for the pickles, daikon or carrots work beautifully if cucumbers aren’t your thing. The ingredients here are flexible, which is a lifesaver when you’re short on time or supplies.

Equipment Needed

You won’t need a professional steam oven or fancy gadgets for these Char Siu Pork Belly Bao Buns—just some basic kitchen tools and a little patience.

• Mixing bowls: For marinating pork, mixing dough, and prepping pickles
• Whisk and spatula: For blending sauces and mixing ingredients
• Sharp knife and cutting board: Essential for prepping pork belly and slicing cucumbers
• Baking dish or sheet pan: For roasting pork belly
• Steamer basket or bamboo steamer: For steaming bao buns (a metal steamer with parchment works too)
• Rolling pin: To flatten bao dough (a wine bottle works in a pinch—been there, done that!)
• Kitchen scale (optional): For precision, especially with flour
• Cooking thermometer (optional): To check pork belly doneness
• Parchment paper: For lining baking trays and steamers

If you don’t have a bamboo steamer, a regular metal one lined with parchment circles works perfectly. I’ve even stacked a colander over a pot for makeshift steaming (it’s not pretty, but it gets the job done). For cleaning bamboo steamers, let them air dry thoroughly—otherwise, you risk a funky smell. And if you’re looking for budget-friendly options, most of these tools can be found at dollar stores or online for a steal. Honestly, the only thing you really need is a sense of adventure and a little patience!

Preparation Method

Step 1: Marinate the Pork Belly (10 minutes prep + 30 minutes to overnight marinating)

1. Combine hoisin sauce, soy sauce, honey, oyster sauce, Shaoxing wine, five spice, garlic, ginger, white pepper, and brown sugar in a large bowl. Whisk until smooth.
2. Add pork belly strips, coating them thoroughly. Cover and refrigerate for at least 30 minutes (overnight is best for maximum flavor). If you’re short on time, even a quick soak helps.

Step 2: Make the Pickled Cucumbers (5 minutes prep + 30 minutes pickling)

1. Mix rice vinegar, sugar, salt, and sesame oil in a small bowl. Stir until sugar dissolves.
2. Add thinly sliced cucumbers and toss well. Sprinkle with sesame seeds if using.
3. Let sit at room temperature for 30 minutes, stirring once or twice. You’ll notice the cucumbers soften and take on a tangy flavor. (Tip: Make these ahead and refrigerate for up to 3 days.)

Step 3: Prepare the Bao Dough (15 minutes prep + 1 hour rise)

1. In a mixing bowl, combine flour, sugar, yeast, baking powder, and salt.
2. In a separate bowl, mix warm water, milk, and vegetable oil.
3. Pour wet ingredients into dry. Stir with a spatula until dough forms.
4. Knead by hand on a floured surface for 8-10 minutes until smooth and elastic. (If sticky, dust lightly with flour.)
5. Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, until doubled in size.

Step 4: Roast the Pork Belly (45 minutes)

1. Preheat oven to 400°F (200°C). Line a baking tray with parchment.
2. Lay marinated pork belly strips on the tray, brushing with extra marinade.
3. Roast for 40-45 minutes, turning once halfway. Pork should be caramelized, sticky, and slightly charred at the edges. (Troubleshooting: If pork looks dry, baste with more marinade.)
4. Let rest for 10 minutes before slicing.

Step 5: Shape and Steam Bao Buns (20 minutes prep + 12 minutes steaming)

1. Punch down risen dough and turn onto a floured surface. Divide into 12 equal pieces (about 40g each).
2. Roll each piece into a ball, then flatten into an oval about 3 inches (7cm) long.
3. Lightly brush with oil and fold in half. Place each bun on a parchment square.
4. Let shaped buns rest for 10-15 minutes (they’ll puff up slightly).
5. Steam in batches for 12 minutes over high heat, covered. Buns should be soft, fluffy, and springy to the touch. (Note: Don’t overcrowd the steamer—give buns room to expand.)

Step 6: Assemble and Serve (10 minutes)

1. Slice roasted pork belly into thin strips.
2. Gently open steamed bao buns. Fill each with pork belly, pickled cucumbers, scallions, cilantro, and a drizzle of chili crisp or Sriracha if desired.
3. Serve warm and enjoy!

Pro tip: If your bao buns collapse or stick, try lining the steamer with parchment and leaving space between each bun. And don’t stress about perfect shapes—rustic buns taste just as delicious. You’ll smell the sweet char siu and see the buns puffing up beautifully. It’s a little messy, but totally worth it!

Cooking Tips & Techniques

After dozens of batches of Char Siu Pork Belly Bao Buns, I’ve picked up a few tricks and learned the hard way what can go wrong. Here’s how to get consistently amazing results every time:

• Marinate Overnight for Maximum Flavor: If you have the time, let the pork belly hang out in the marinade overnight. The flavor gets deeper, and you’ll notice the difference.
• Don’t Overwork Bao Dough: Knead until just smooth—over-kneading can give buns a tough texture. If dough feels sticky, add flour a tablespoon at a time.
• Steam with Space: Always leave room between buns in your steamer. I once packed mine too tightly, and they fused into one mega-bun (still tasty, but tricky to serve!).
• Roast Pork Belly Hot and Fast: High heat caramelizes the sugars, giving that signature char siu crust. If your oven runs hot, check at 35 minutes—edges should be dark and sticky.
• Multitasking: While dough rises, make your pickled cucumbers and prep garnishes. It saves time and keeps things flowing.
• Troubleshooting: If bao buns are dense, check that your yeast is fresh. If pork belly dries out, baste with marinade or a little water halfway through.
• Consistency: Use a kitchen scale for flour and dough pieces. It makes for even, professional-looking buns.

I’ve burned a batch or two of pork belly by getting distracted (let’s be honest, it happens). Always set a timer, and check for caramelization but not burning. And don’t worry if your first bao buns aren’t perfectly round—the flavor will win everyone over. Cooking is about having fun and learning, one bun at a time!

Variations & Adaptations

Char Siu Pork Belly Bao Buns are endlessly adaptable, which is part of why I love them so much. Here are some of my favorite twists:

• Dietary Swap: Substitute pork belly with boneless chicken thighs or firm tofu. For tofu, press and slice, then marinate and roast as you would the pork.
• Seasonal Variation: In summer, add pickled radish or carrots for extra crunch and color. In winter, use spicy kimchi or sautéed mushrooms as a filling.
• Flavor Boost: Add a spoonful of chili crisp or Sriracha to your bao for a fiery kick. Or swap out cilantro for Thai basil for a fresh twist.
• Allergen-Friendly: Use a gluten-free flour blend for the bao buns and tamari instead of soy sauce for a wheat-free version. Replace milk with oat or soy milk for dairy-free.

I’ve personally tried a kimchi-pork belly combo, and let me tell you, it was a hit at our last family game night! The sour-spicy notes played perfectly with the sweet char siu. Don’t be afraid to mix and match fillings and toppings—this recipe is all about making it your own. If you’re cooking for a crowd, set up a DIY bao bar and let everyone build their own. It’s interactive and fun (and you can finally relax and enjoy the party).

Serving & Storage Suggestions

Char Siu Pork Belly Bao Buns are best served warm, straight from the steamer. Arrange them on a platter with plenty of pickled cucumbers, scallions, and fresh herbs for a Pinterest-worthy presentation. I love pairing them with a hot pot of jasmine tea or a crisp Asian lager.

If you have leftovers (rare, but it happens), store steamed bao buns in an airtight container in the fridge for up to three days. Pork belly and pickled cucumbers can be refrigerated separately. To reheat, steam buns for 3-4 minutes until soft, or wrap in a damp paper towel and microwave in 20-second bursts. Pork belly reheats best in a hot oven for 5-8 minutes. Pickles stay crisp for up to a week—just keep them chilled.

As the flavors meld, you’ll notice the pork belly becomes even more savory and the pickles get tangier. It’s almost better the next day! If you freeze bao buns, do so in a single layer, then re-steam straight from frozen for fresh softness. Just avoid microwaving pork belly too long—quick reheating preserves the texture.

Nutritional Information & Benefits

Each serving (one bao bun with pork belly and pickled cucumber) contains approximately:

• Calories: 320-350
• Protein: 10g
• Carbohydrates: 38g
• Fat: 15g
• Fiber: 2g

Pork belly provides a rich source of protein and healthy fats, while the homemade pickled cucumbers add vitamins and digestive benefits. The bao buns are lower in sugar than store-bought versions, and you can easily adapt for gluten-free or low-carb diets by swapping flour and fillers. Allergens include wheat, soy, and sesame, so adjust as needed. Personally, I find this recipe satisfies my craving for comfort food while still offering a balance of protein, veggies, and carbs—plus, it feels lighter thanks to the pickles and fresh toppings.

Conclusion

In a nutshell, Char Siu Pork Belly Bao Buns with Pickled Cucumbers are the recipe you didn’t know you needed—until you try them. They’re packed with bold flavor, soft texture, and enough crunch to keep every bite interesting. What I love most is how customizable they are; you can tweak the fillings, swap proteins, and play with toppings to suit any mood or dietary need.

Every time I make these, I’m reminded of that first night market magic—and honestly, I hope you get that same wow moment with your very first batch. Give these bao buns a spin and let your taste buds do a happy dance. If you try them, please drop a comment below, share your photos on Pinterest, or let me know how you’ve adapted the recipe for your own family. Your feedback and creativity keep me inspired!

So go ahead—roll up your sleeves, gather your favorite people, and make a batch of Char Siu Pork Belly Bao Buns. I promise, you’ll be glad you did. Happy cooking!

Frequently Asked Questions

How long should I marinate the pork belly for the best flavor?

Ideally, marinate the pork belly overnight for the richest flavor. If you’re short on time, 30 minutes still works great—just up the basting during roasting!

Can I use store-bought bao buns instead of making them from scratch?

Absolutely! Frozen bao buns from the Asian market steam up soft and fluffy. Homemade dough is more rewarding, but store-bought is perfect for busy days.

What’s the best way to steam bao buns without a bamboo steamer?

You can use a metal steamer lined with parchment paper, or improvise with a colander over a pot of boiling water. Just make sure to cover with a lid to trap the steam.

Can I make this recipe gluten-free?

Yes! Substitute all-purpose flour with a gluten-free blend and use tamari instead of soy sauce. The buns will be slightly different in texture but still delicious.

How do I store leftovers and reheat bao buns?

Keep buns in an airtight container in the fridge for up to three days. To reheat, steam for a few minutes or microwave with a damp towel. Pork belly reheats best in the oven—avoid over-microwaving to keep it tender.

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