There’s a special kind of warmth that fills the kitchen when you prepare Red-Cooked Pork Belly Bao. Picture this: the enticing aroma of sweet, sticky pork belly wafting through your home, sending everyone’s taste buds into a frenzy. I always find myself captivated by the perfect pairing of fluffy bao buns and the rich, savory essence of braised pork, topped with a crunchy sprinkle of roasted peanuts. It’s an indulgent treat that transforms any meal into an extraordinary experience, whether it’s a cozy family dinner or a weekend gathering with friends.
Let’s not forget the burst of flavors when you add a dollop of creamy spicy mayo to the mix. If you’re just as bored with fast food as I am, it’s time to elevate your dining game with this delightful recipe. Not only is it surprisingly easy to make, but the end result—a stunning fusion of textures and tastes—will leave your guests raving for seconds! Come along as I guide you through creating these mouthwatering bao that are bound to become your new favorite indulgence.
Why is Red-Cooked Pork Belly Bao so special?
Irresistible flavors: The combination of sweet, sticky pork and fluffy bao buns creates a party for your taste buds.
Easy to make: This recipe simplifies the cooking process, making it accessible even for novice chefs.
Crowd-pleaser: Perfect for gatherings, everyone will love filling their bao with tender pork and vibrant toppings.
Versatile: Feel free to customize the filling with your favorite add-ons, like pickled veggies or different proteins.
Make ahead: Prepare the braised pork a day in advance for effortless assembly, ensuring you can enjoy your meal stress-free.
Red-Cooked Pork Belly Bao Ingredients
For the Pork and Filling
- Pork Belly – The star of the dish, providing richness and flavor; for a different taste, you can substitute with duck or chicken thighs.
- Shredded Green Cabbage – Adds a delightful crunch and freshness; use shredded lettuce for a lighter alternative.
- Sliced Spring Onions (Scallions) – Adds a mild onion flavor as a garnish; if you’re out, you can skip this ingredient.
- Crushed Roasted Peanuts – Introduces crunchiness to the bao; sesame seeds can be a nice substitution for a change in texture.
For the Dough
- Bao Buns (14 pieces) – The essential base for the filling; they can be homemade or store-bought, with a recipe provided if you want to make them from scratch.
For the Braising Liquid
- Light Soy Sauce – Provides saltiness and umami depth; use tamari for a gluten-free option.
- Shaoxing Wine – Enhances flavor; if unavailable, dry sherry or mirin works as a substitute.
- Brown Sugar – Balances savory elements with sweetness; consider using coconut sugar for a healthier twist.
- Dark Soy Sauce – Gives color and adds depth; you can use regular soy sauce if that’s what you have.
- Ginger (5 slices) – Imparts warmth and aromatic notes; fresh ginger is best, but ginger paste can be used if in a pinch.
- Spring Onions (2, trimmed and halved) – Adds flavor to the braising liquid; regular onions can be an alternative.
- Water – Creates the necessary braising liquid.
- Star Anise (4) – Contributes a distinct aromatic flavor; if unavailable, a pinch of five-spice powder can be used.
- Cinnamon Sticks (2) – Adds warmth and sweetness to the dish; ground cinnamon is an acceptable substitute.
- Fennel Seeds (1/2 tsp) – Adds a hint of licorice flavor; feel free to omit if preferred.
For the Spicy Mayo
- Coconut Sriracha (1/4 cup) – Infuses heat into the mayo blend; swap with your favorite hot sauce for an alternative kick.
- Japanese Kewpie Mayonnaise (1/2 cup) – Creates a rich and creamy texture; regular mayonnaise can substitute, though the flavor will differ.
With these carefully chosen ingredients, your Red-Cooked Pork Belly Bao will turn out absolutely scrumptious, bringing flavor and joy to your table!
How to Make Red-Cooked Pork Belly Bao
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Preheat Oven: Begin by setting your oven to 160°C (320°F). This gentle heat will ensure your pork belly gets beautifully tender during braising.
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Prepare Braising Liquid: In a large casserole dish, combine the light soy sauce, Shaoxing wine, brown sugar, dark soy sauce, ginger slices, halved spring onions, and water. Stir until blended to create a savory, aromatic liquid.
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Braise Pork: Gently place the pork belly in the braising liquid, skin-side up, making sure it’s fully submerged. Cover the dish with a lid or foil and cook for 2 hours to soften and infuse flavor. Once done, chill it overnight for best results.
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Make Spicy Mayo: In a small bowl, mix the coconut sriracha and Japanese Kewpie mayonnaise until well combined. This creamy, spicy sauce will elevate your bao to the next level!
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Finish Braising Liquid: Remove the pork from the liquid, skimming off any excess fat. Reserve 1 cup of the braising liquid and simmer the remaining liquid for about 10-12 minutes until it thickens into a glossy sauce.
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Grill Pork: Slice the chilled pork belly into thick pieces. Grill each piece for 2-3 minutes on each side, brushing with the reduced braising liquid until it develops a gorgeous caramelized finish.
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Assemble Bao: Spread a generous layer of spicy mayo inside each bao bun. Fill them with slices of grilled pork, a handful of shredded cabbage, and a sprinkle of crushed peanuts and sliced spring onions for added crunch. Drizzle extra mayo on top before serving.
Optional: Serve with additional spicy mayo on the side for dipping.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Red-Cooked Pork Belly Bao
Room Temperature: The assembled bao are best enjoyed fresh. If left out, consume within 2 hours to ensure safety and taste quality.
Fridge: Store leftover pork belly and assembled bao in an airtight container for up to 3 days. Keep the spicy mayo separate for optimal freshness.
Freezer: For longer storage, freeze the braised pork belly (without buns) in a tightly sealed bag or container for up to 3 months. Defrost in the fridge overnight before reheating.
Reheating: To reheat, warm up the pork in a skillet over low heat until heated through. If using frozen bao buns, steam them until hot for the best texture.
Make Ahead Options
These Red-Cooked Pork Belly Bao are a fantastic option for meal prep, making your busy weeknights a breeze! You can braise the pork belly up to 24 hours in advance, allowing it to chill overnight, which helps the flavors deepen and the texture perfect. Simply follow the braising instructions, chill it, and store in the refrigerator. The spicy mayo can also be prepared ahead; just keep it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, grill the chilled pork, assemble the bao with fresh ingredients, and you’ll enjoy a stunning meal in just minutes—deliciously convenient!
Red-Cooked Pork Belly Bao Variations
Explore delightful ways to customize your Red-Cooked Pork Belly Bao that will make each bite uniquely yours!
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Duck Delight: Swap pork belly for succulent duck; its rich flavor adds a gourmet twist.
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Chicken Thighs: For a lighter option, use chicken thighs that get juicy and tender when braised. It’s a crowd-pleaser, especially with friends!
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Vegetarian Bliss: Substitute pork with marinated tofu for a plant-based version, packing in both flavor and textures.
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Crunchy Additions: Enhance your bao with pickled vegetables; they provide a refreshing tang that contrasts beautifully with the richness of the pork.
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Spicy Twist: Add sliced jalapeños or your favorite hot peppers for an extra kick. This ignites the bao with vibrant heat that spice lovers will adore.
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Nutty Flavor: Swap crushed peanuts with toasted sesame seeds for an intriguing nutty crunch, elevating the texture profile.
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Herbaceous Notes: Fresh cilantro or mint sprinkled on top brightens the flavors and offers a fragrant finish.
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Sweet & Savory: Drizzle a bit of hoisin sauce inside for added depth and sweetness, creating a delicious balance of tastes in every bite.
Feel free to mix and match these variations to craft a Red-Cooked Pork Belly Bao that sings to your culinary spirit!
Expert Tips for Red-Cooked Pork Belly Bao
- Chill Overnight: For optimal flavor and texture, always chill the pork overnight after braising. This enhances seasoning and makes slicing easier.
- Grill Smart: While grilling, keep a close eye on the pork to avoid drying it out. Aim for a perfect caramelized crust without losing moisture.
- Reserve Liquid: Don’t throw away the leftover braising liquid! Use it as a master stock for future dishes, adding depth to soups and stews.
- Customize Fillings: Feel free to add various toppings like pickled vegetables or herbs to your bao. This personal touch can elevate your Red-Cooked Pork Belly Bao experience.
- Bao Buns: Whether you buy them or make from scratch, ensure your bao buns are steamed properly for that fluffy texture that perfectly complements the filling.
What to Serve with Red-Cooked Pork Belly Bao?
Imagine a delightful spread to accompany these fluffy bao, enhancing your dining experience with textures and flavors that harmonize beautifully.
- Asian Slaw: A crisp and tangy slaw adds brightness and crunch, balancing the richness of the pork belly.
- Cucumber Salad: This refreshing dish, with its cool and crunchy slices, complements the warm bao perfectly.
- Pickled Vegetables: A splash of acidity from pickles cuts through the richness, elevating each bite to a new level of delight.
- Steamed Bok Choy: The subtle bitterness of bok choy provides a nice contrast, creating a pleasant balance on the plate.
- Hot and Sour Soup: A bold, flavorful soup warms the soul while complementing the savory notes of the pork.
- Jasmine Rice: Soft, fragrant rice serves as a neutral base that soaks up any extra sauciness, adding a comforting element to your meal.
- Chilled Green Tea: This light beverage refreshes the palate and is the perfect way to cleanse between bites of rich bao.
- Mango Sticky Rice: For dessert, this sweet treat harmonizes the savory and sweet flavors, culminating your meal beautifully.
Red-Cooked Pork Belly Bao Recipe FAQs
What type of pork is best for Red-Cooked Pork Belly Bao?
Absolutely! Pork belly is ideal for this dish because it’s rich and fatty, leading to a tender and flavorful result. If you want to experiment, duck or chicken thighs can be great substitutions for a different flavor profile.
How should I store leftovers of the Red-Cooked Pork Belly Bao?
To keep your leftovers fresh, store the pork belly and bao buns separately in airtight containers in the refrigerator. They will stay good for about 3 days. If you’re saving the spicy mayo, keep it in a separate container to maintain its freshness.
Can I freeze the braised pork belly, and how do I do it?
Yes, you can freeze the braised pork belly! First, allow it to cool completely. Then, place it in a tightly sealed freezer bag, removing as much air as possible to prevent freezer burn. It will keep well for up to 3 months. When you’re ready to use it, simply defrost it in the refrigerator overnight before reheating.
What should I do if my pork belly doesn’t become tender while braising?
If you find that your pork belly isn’t as tender as you’d like, consider braising it longer or ensuring that it’s fully submerged in the braising liquid. It’s important to cover the dish tightly to retain moisture. Braising for a slightly longer period, checking every 30 minutes, can lead to that melt-in-your-mouth texture we all love.
Are there any common allergies I should be aware of with this recipe?
Yes! This recipe contains common allergens like soy (in the soy sauce), and eggs (in the mayonnaise). If you’re serving someone with allergies, be sure to use gluten-free tamari and look for an egg-free mayo alternative. Always check packaging for potential cross-contamination.
What’s the best way to prepare the bao buns if I want to make them from scratch?
Making bao buns from scratch is a rewarding experience! Start by mixing flour, sugar, yeast, and baking powder in a bowl. Gradually add warm water and knead the dough until smooth. Let it rise for about 1-2 hours until doubled in size. Afterward, roll out the dough, cut into circles, and steam for about 10-12 minutes until fluffy. Enjoy the delicious freshness of homemade bao!
These tips will guide you through every aspect of creating your Red-Cooked Pork Belly Bao, ensuring a delightful experience for you and your loved ones!
Irresistible Red-Cooked Pork Belly Bao You’ll Crave
Ingredients
Equipment
Method
- Preheat Oven: Begin by setting your oven to 160°C (320°F). This gentle heat will ensure your pork belly gets beautifully tender during braising.
- Prepare Braising Liquid: In a large casserole dish, combine the light soy sauce, Shaoxing wine, brown sugar, dark soy sauce, ginger slices, halved spring onions, and water. Stir until blended to create a savory, aromatic liquid.
- Braise Pork: Gently place the pork belly in the braising liquid, skin-side up. Cover the dish and cook for 2 hours. Chill overnight for best results.
- Make Spicy Mayo: In a small bowl, mix the coconut sriracha and Japanese Kewpie mayonnaise until well combined.
- Finish Braising Liquid: Remove the pork, skim excess fat and reserve 1 cup of the braising liquid. Simmer the remaining liquid for about 10-12 minutes until thickened.
- Grill Pork: Slice the chilled pork belly into thick pieces and grill for 2-3 minutes on each side, brushing with the reduced braising liquid.
- Assemble Bao: Spread spicy mayo inside each bao bun, fill with sliced grilled pork, shredded cabbage, and crushed peanuts. Drizzle extra mayo on top before serving.
