Crispy Pork Belly Bao Buns with Hoisin Glaze & Pickled Cucumbers Tips, FAQ & printable recipe

Tips for success

For the crispiest crackling, let the pork belly rest uncovered in the refrigerator for a few hours or overnight before roasting.

This dries the skin further. Use a sharp knife to score the skin, cutting through but not into the meat. Pat the skin dry right before roasting.

When brushing the glaze, do so while the pork is still hot so the glaze melts into the meat. Reapply a second coat just before serving for extra shine. If you have leftover glaze, simmer it for a minute to thicken and use as a dipping sauce.

Variations

• Spicy Sriracha Mayo: Add a drizzle of sriracha mayo to the assembled buns for a creamy, spicy kick. Mix 2 tbsp mayonnaise with 1 tsp sriracha and a squeeze of lime juice.
• Chicken Bao Buns: Replace pork belly with boneless chicken thighs, seasoned with five-spice and roasted until crispy. Cook to 165°F (74°C) and follow the same glazing and assembly steps.
• Vegetarian Bao Buns: Use crispy tofu or roasted mushrooms instead of pork. Marinate in soy sauce and five-spice, then pan-fry until golden. Add extra pickled vegetables for freshness.
• Sweet and Sour Glaze: Swap the hoisin glaze for a mixture of 2 tbsp ketchup, 1 tbsp rice vinegar, and 1 tbsp brown sugar. Simmer until thickened and brush over the pork.

Storage and make-ahead

Fridge

Store leftover pork and pickles separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork in a skillet to crisp the skin again.

Freezer

The roasted pork belly can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator, then reheat in a hot oven.

Reheat

To reheat, place the pork in a 375°F (190°C) oven for 8–10 minutes, or until heated through and the skin is crisp.

Store leftover assembled bao buns in an airtight container in the refrigerator for up to 2 days. The pork and pickles can be stored separately for up to 3 days.

Reheat the pork in a hot skillet to revive the crackling, and steam the buns for a few minutes until warm.

The pickled cucumbers can be made up to a day ahead and kept refrigerated. The pork belly can be roasted and glazed a day ahead; reheat in a 350°F (175°C) oven for 10 minutes before serving.

The bao buns are best steamed fresh, but they can be steamed and kept warm in a covered basket for up to 30 minutes.

Serving ideas

Serve the bao buns warm, immediately after assembly, so the buns are fluffy and the pork crackling is crisp.

Arrange them on a platter with extra pickled cucumbers and crushed peanuts on the side. These are perfect for sharing as a main course or as a party appetizer.

Pair with a light Asian slaw or a simple cucumber salad. For drinks, a cold beer or iced green tea complements the rich pork and sweet glaze. The buns are best eaten by hand, so provide plenty of napkins.

Frequently asked questions

Recipe card

Crispy Pork Belly Bao Buns with Hoisin Glaze & Pickled Cucumbers

Prep 30 minCook 1 hRest 10 minTotal 1 h 40 minServes 4

Ingredients

• 1 1/3 lb pork belly slab, skin on
• 2 tsp five-spice powder
• 2 tbsp soy sauce
• 1 tbsp kosher salt
• 3 tbsp hoisin sauce
• 1 tbsp honey
• 1 tbsp soy sauce
• 8 frozen or fresh bao buns
• 1 English cucumber, thinly sliced
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1/4 cup water
• 1/2 cup roasted peanuts, crushed
• 4 scallions, thinly sliced

Instructions

1. Score the pork belly skin in a crosshatch pattern, cutting through the skin but not into the meat. Rub the five-spice powder and soy sauce all over the meat, then rub the salt into the skin. Let the pork sit at room temperature for 30 minutes, then pat the skin dry with paper towels.
2. Preheat the oven to 425°F (220°C). Place the pork belly skin-side up on a rack in a roasting pan. Roast for 45–60 minutes, until the skin is deeply blistered and crackling. If the skin is not crisping, broil for the last 2–3 minutes, watching closely. Let it rest for 3 minutes before slicing.
3. Remove the pork belly from the oven and let it rest on a cutting board for at least 10 minutes. The internal temperature should read 145°F (63°C) for food safety. After resting, slice the pork into thick slabs, about 1/2-inch thick.
4. In a small saucepan, combine the hoisin sauce, honey, and soy sauce. Simmer over medium heat for 2–3 minutes, stirring, until the glaze is glossy and slightly thickened. Remove from heat and set aside.
5. Brush the warm glaze generously over both sides of each pork belly slice. Set the glazed slices aside while you prepare the buns.
6. Place the bao buns in a steamer basket lined with parchment paper. Steam over simmering water for 8 minutes, until they are puffed, soft, and springy to the touch. Keep them warm while you assemble.
7. In a bowl, whisk together the rice vinegar, sugar, and water until the sugar dissolves. Add the cucumber slices and toss to coat. Let them sit for at least 10 minutes while you prepare the other toppings.
8. Open each steamed bao bun and tuck in a slice of glazed pork belly, a few pickled cucumber ribbons, a sprinkle of crushed peanuts, and a scattering of scallions. Squeeze gently to close and serve immediately.

Contains: gluten, soy, peanuts, sesame, milk

Estimated nutrition per serving

Calories

620

Protein

25 g

Carbohydrates

45 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.