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

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Plump, pillowy bao buns stuffed with sticky, caramelized char siu pork belly and crisp homemade pickled cucumbers. This recipe brings the magic of Taiwanese night markets to your kitchen with bold flavors and comforting textures.

Ingredients

Scale
  • 1.5 lbs pork belly, skin removed, cut into thick strips
  • 3 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp oyster sauce
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 2 tsp Chinese five spice powder
  • 2 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 1/2 tsp white pepper
  • 1 tbsp brown sugar
  • 1 large English cucumber, thinly sliced
  • 1/2 cup rice vinegar
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 1 tsp sesame oil
  • 1 tsp toasted sesame seeds (optional)
  • 2 1/4 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp instant yeast
  • 1/2 tsp baking powder
  • 1/2 cup warm water
  • 1/4 cup whole milk
  • 2 tbsp vegetable oil (plus extra for greasing)
  • 1/4 tsp salt
  • Thinly sliced scallions (optional garnish)
  • Fresh cilantro leaves (optional garnish)
  • Chili crisp or Sriracha (optional garnish)

Instructions

  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 thoroughly. Cover and refrigerate for at least 30 minutes (overnight is best).
  3. Mix rice vinegar, sugar, salt, and sesame oil in a small bowl. Stir until sugar dissolves.
  4. Add sliced cucumbers and toss well. Sprinkle with sesame seeds if using. Let sit at room temperature for 30 minutes.
  5. In a mixing bowl, combine flour, sugar, yeast, baking powder, and salt.
  6. In a separate bowl, mix warm water, milk, and vegetable oil.
  7. Pour wet ingredients into dry. Stir with a spatula until dough forms.
  8. Knead by hand on a floured surface for 8-10 minutes until smooth and elastic.
  9. Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, until doubled.
  10. Preheat oven to 400°F. Line a baking tray with parchment.
  11. Lay marinated pork belly strips on the tray, brushing with extra marinade.
  12. Roast for 40-45 minutes, turning once halfway. Pork should be caramelized and slightly charred. Let rest for 10 minutes before slicing.
  13. Punch down risen dough and turn onto a floured surface. Divide into 12 equal pieces.
  14. Roll each piece into a ball, then flatten into an oval about 3 inches long.
  15. Lightly brush with oil and fold in half. Place each bun on a parchment square.
  16. Let shaped buns rest for 10-15 minutes.
  17. Steam in batches for 12 minutes over high heat, covered.
  18. Slice roasted pork belly into thin strips.
  19. Gently open steamed bao buns. Fill each with pork belly, pickled cucumbers, scallions, cilantro, and chili crisp or Sriracha if desired.
  20. Serve warm and enjoy.

Notes

Marinate pork belly overnight for best flavor. Use gluten-free flour and tamari for gluten-free adaptation. Store-bought bao buns can be used for convenience. Steam buns with space between them to prevent sticking. Pickled cucumbers can be made ahead and refrigerated for up to 3 days. Pork belly reheats best in the oven.

Nutrition

Keywords: char siu, pork belly, bao buns, pickled cucumbers, Asian street food, Taiwanese recipe, Chinese buns, homemade bao, steamed buns, comfort food

Find it online: https://blingbite.com/char-siu-pork-belly-bao-buns-easy-homemade-recipe-with-pickled-cucumbers/