Name: Pork Belly Bao Buns with Pickled Veggies Street Food
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 50 min
Yield: 4
Cuisine: Street Food
Ingredients: 1 lb pork belly, skin-on; 8 bao buns (frozen or homemade); ¼ cup low-sodium soy sauce; 2 tbsp hoisin sauce; ½ cup rice vinegar; 1 cup carrots, julienned; 1 cup cucumber, julienned; 1 tbsp fresh ginger, minced; 1 tbsp garlic, minced; 2 star anise pods; 2 tbsp sugar; ½ cup water; 2 green onions, sliced; ¼ cup fresh cilantro, chopped; 1 tbsp sesame oil; Salt and pepper to taste

Savor the irresistible fusion of tender, melt-in-your-mouth pork belly tucked into fluffy bao buns, paired with tangy pickled veggies. This street food-inspired dish brings bold Asian flavors to your dinner table, perfect for sharing with friends or a cozy night in. Each bite bursts with umami and crunch.

Why You’ll Love This Recipe

This Pork Belly Bao Buns recipe is a game-changer for food lovers craving authentic street food vibes at home. The pork belly, slow-cooked to perfection, delivers rich, savory goodness that pairs beautifully with the soft, pillowy bao buns. The pickled veggies add a zesty, refreshing contrast, making every bite a delightful balance of flavors and textures. It’s a fun, hands-on dish that’s surprisingly easy to prepare, yet looks and tastes like it came from a bustling food market. Whether you’re hosting a dinner party or treating yourself, this recipe brings bold, vibrant flavors that will leave everyone wanting more. Plus, it’s customizable, so you can tweak it to suit your taste!

Recipe Tips and Tricks

Score the Pork Belly: Lightly score the pork belly skin in a crisscross pattern to help the fat render and create a crispy texture.
Steam Bao Buns Properly: Use a bamboo steamer for authentic texture, and line it with parchment paper to prevent sticking.
Pickle in Advance: Make the pickled veggies a day ahead to let the flavors meld for maximum tanginess.
Low and Slow Cooking: Braise the pork belly at a low temperature to ensure it’s tender and juicy.
Rest the Pork: Let the pork rest for 10 minutes after cooking to lock in juices before slicing.
Keep Buns Warm: Wrap steamed buns in a clean kitchen towel to keep them soft and warm while assembling.

Yield: Serves 4

Pork Belly Bao Buns with Pickled Veggies Street Food

Tender pork belly in fluffy bao buns with tangy pickled veggies—vibrant, flavorful street food for an unforgettable dinner.

Prep Time 20 minutes

Cook Time 2 hours

Additional Time 30 minutes

Total Time 2 hours 50 minutes

Ingredients

1 lb pork belly, skin-on
8 bao buns (frozen or homemade)
¼ cup low-sodium soy sauce
2 tbsp hoisin sauce
½ cup rice vinegar
1 cup carrots, julienned
1 cup cucumber, julienned
1 tbsp fresh ginger, minced
1 tbsp garlic, minced
2 star anise pods
2 tbsp sugar
½ cup water
2 green onions, sliced
¼ cup fresh cilantro, chopped
1 tbsp sesame oil
Salt and pepper to taste

Instructions

Prepare the Pork Belly: Pat the pork belly dry and score the skin lightly in a crisscross pattern. Season with salt and pepper. In a large pot, heat sesame oil over medium heat and sear the pork, skin-side down, for 5 minutes until golden.
Braise the Pork: Add soy sauce, hoisin sauce, ginger, garlic, star anise, and water to the pot. Bring to a simmer, cover, and cook on low for 1.5–2 hours until tender. Flip halfway through.
Pickle the Veggies: In a bowl, combine rice vinegar, sugar, and a pinch of salt. Add julienned carrots and cucumber, tossing to coat. Let sit for 30 minutes, stirring occasionally.
Rest the Pork: Remove pork from the pot and let it rest for 10 minutes. Slice into thin pieces or bite-sized chunks.
Reduce the Sauce: Simmer the braising liquid on medium heat for 5–7 minutes until thickened. Set aside as a glaze.
Steam the Bao Buns: Place buns in a bamboo steamer lined with parchment paper. Steam over boiling water for 8–10 minutes until soft and fluffy.
Prepare Garnishes: While buns steam, slice green onions and chop cilantro for a fresh, vibrant topping.
Assemble the Buns: Open each bao bun and brush with a little glaze. Add a slice of pork belly to each bun.
Add Veggies and Garnish: Top pork with a small handful of pickled carrots and cucumber. Sprinkle with green onions and cilantro.
Serve and Enjoy: Arrange bao buns on a platter and serve immediately with extra glaze on the side for dipping. Dig in and savor the street food magic!

Notes

For extra crispiness, broil the pork belly for 2–3 minutes after braising, watching closely to avoid burning.
If using frozen bao buns, thaw them in the fridge overnight for easier steaming.
Adjust pickling time for veggies based on desired crunch—longer for softer, shorter for crispier.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 909Total Fat 37gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 23gCholesterol 122mgSodium 1605mgCarbohydrates 93gFiber 5gSugar 19gProtein 47g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Pork Belly (1 lb): Choose a piece with a good balance of fat and meat for the best texture and flavor. Skin-on is ideal for crispy bits.
Bao Buns (8–10): Store-bought frozen buns work well, but homemade buns elevate the dish if you have time.
Soy Sauce (¼ cup): Opt for low-sodium soy sauce to control saltiness while adding umami depth.
Hoisin Sauce (2 tbsp): This sweet and savory sauce adds a glossy finish and rich flavor to the pork.
Rice Vinegar (½ cup): Essential for pickling, it gives the veggies a bright, tangy kick.
Carrots and Cucumber (1 cup each): Thinly sliced for crunch; use a mandoline for uniform strips.
Ginger and Garlic (1 tbsp each): Freshly minced for aromatic intensity in the braising liquid.
Star Anise (2 pods): Adds a subtle licorice-like warmth to the pork; don’t skip this!
Sugar (2 tbsp): Balances the acidity in the pickled veggies and enhances the pork’s glaze.
Green Onions and Cilantro: Fresh garnishes that add color and a burst of freshness to the final dish.

Variations and Substitutions

For a lighter option, swap pork belly for pork shoulder, which is leaner but still tender when braised. If pork isn’t your thing, try chicken thighs or tofu for a vegetarian twist—both absorb the braising flavors beautifully. Gluten-free? Use tamari instead of soy sauce and source gluten-free bao buns or make your own with rice flour. For a spicier kick, add sliced chilies or a drizzle of sriracha to the pickled veggies. If star anise isn’t available, a pinch of five-spice powder can mimic its warmth. You can also experiment with pickled radishes or red onions for a different veggie crunch. For a sweeter glaze, mix in a tablespoon of honey with the hoisin sauce.

Storage Options

Store cooked pork belly in an airtight container in the fridge for up to 4 days. Reheat gently in a pan with a splash of water to keep it juicy. Pickled veggies can be refrigerated in their brine for up to 2 weeks. Assembled bao buns are best eaten fresh, but unassembled buns can be frozen for up to 1 month. To reheat, steam frozen buns for 5–7 minutes until soft. Avoid microwaving buns, as it can make them tough.