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.

Hmong-style Pork Belly Bao Buns

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

  1. 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.
  2. 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.
  3. Once the pork is tender, remove it from the pot and slice it thinly.
  4. Steam the bao buns according to the package instructions.
  5. 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