Hmong-style Pork Belly Bao Buns
Bao buns are a popular street food in many Asian countries, and this Hmong-style pork belly version is a delicious and savory twist on the classic. The tender and flavorful pork belly is paired with fresh herbs and pickled vegetables, all wrapped in a soft and fluffy bao bun. These Hmong-style Pork Belly Bao Buns are perfect for a casual meal or as a party appetizer.
Ingredients
- 1 lb pork belly
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tsp five-spice powder
- 1/2 cup chicken broth
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 8 bao buns
- 1/2 cup pickled vegetables (carrots, daikon, cucumber)
- 1/4 cup fresh cilantro
- 1/4 cup fresh mint
Instructions
- In a large pot, combine the soy sauce, hoisin sauce, brown sugar, five-spice powder, and chicken broth. Add the pork belly and bring to a simmer. Cover and cook for 1.5 to 2 hours, until the pork is tender.
- While the pork is cooking, prepare the pickled vegetables by combining the rice vinegar and sugar in a bowl. Add the julienned carrots, daikon, and cucumber, and let them marinate for at least 30 minutes.
- Once the pork is tender, remove it from the pot and slice it thinly.
- Steam the bao buns according to the package instructions.
- Assemble the bao buns by placing a few slices of pork belly inside each bun, along with a spoonful of pickled vegetables, and a sprinkle of fresh cilantro and mint.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 18g
- Fat
- 20g
Supplies
Large pot Steamer basket
Tools
Sharp knife Cutting board
Serving suggestions
Serve the Hmong-style Pork Belly Bao Buns with a side of hot chili sauce for extra heat.
Tips & tricks
For a shortcut, you can use store-bought pickled vegetables instead of making your own.
Cost
$20