Smoky Pork Belly Bao Buns
Experience the explosion of flavors and aromas in this street food-inspired appetizer, a perfect fusion of Taiwanese and Asian culinary delights. Smoky Pork Belly Bao Buns are easy to make, full of rich, tangy, and sweet tastes that will leave you craving for more.
Allergens
Soy, Gluten
Ingredients
- 1. Pork belly, sliced into 12 pieces 2. Bao buns, store
- bought or homemade 3. Soy sauce, 1/2 cup 4. Brown sugar, 1/2 cup 5. Rice vinegar, 1/4 cup 6. Sesame oil, 1 tbsp 7. Fresh ginger, grated, 1 tsp 8. Garlic, minced, 1 clove 9. Green onions, chopped, for garnish 10. Crunchy slaw, prepared or homemade 11. Tangy
- sweet sauce, prepared or homemade
Instructions
- In a medium bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, and minced garlic. Mix well to create the marinade.
- Place pork belly slices in a shallow dish and pour the marinade over them. Make sure each piece is fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat grill or stovetop griddle to medium high heat. Grill pork belly slices until crispy and caramelized, about 2 3 minutes per side.
- Assemble the bao: place a slice of pork belly on the base of each bao, top with crunchy slaw and drizzle with tangy sweet sauce. Finish with a sprinkle of chopped green onions for garnish.
- Serve immediately and enjoy!
Chef’s Insight
The secret to perfect pork belly lies in the marinade - it should be rich, tangy, and slightly sweet.
Notes
For a spicy kick, add a dash of sriracha or chili sauce to the tangy-sweet sauce.