Sticky Pork Bao
What could be better than a sticky sweet and savoury succulent pork belly encased in a fluffy bao bun with fresh crunchy herbs and veggies and a creamy, spicy sauce? My mouth is watering just thinking about it! Whether you’re looking for a delicious snack or a satisfying meal, my sticky pork bao is a must-try recipe. To save time, you can cook the pork ahead of time. See notes on reheating method.
- Total Time: 2 hours 5mins
- Yield: 2 (Makes 8 bao) 1x
- 1 tbsp olive oil
- 500g-800g boneless pork belly, cut into approximately 2cm slices (or pork rashers/slices)
- 2 garlic cloves, roughly sliced
- 1 thumb size piece of ginger, roughly sliced into matchsticks
- 1/2 cup Shaoxing wine (can be substituted with regular wine or with water)
- 1/4 cup brown sugar
- 1/4 cup tamari or all-purpose soy sauce
- 1 tsp Chinese five spice
- 2-star anise
- 1/2 cup water
- Peanuts, crushed
- Spring onion, finely sliced
- Carrot, sliced into batons
- Cucumber, cut into batons
- Coriander leaves
- Chilli, finely sliced
- Equal parts sriracha and whole egg mayonnaise mixed
- Bao buns
- Preheat the oven to 160°C (140°C fan).
- Heat the oil in an ovenproof dish on medium-high heat and cook the pork slices for 3-5 minutes, turning regularly until brown all over. Set aside. Do this in batches if needed so that the pork is not overlapping/crowded in the pan.
- Turn the heat OFF. In the same pan, add the garlic and ginger. Cook for 30 seconds in the residual heat. Add the Shaoxing wine, stir for 30 seconds and then add the remaining ingredients (the brown sugar, tamari or all-purpose soy, Chinese five spice, star anise and water).
- Return the pork to the pan. Cover with a lid (or double layers of foil) and cook in the oven for 1 hour and 30 mins.
- The pork should be tender enough to break apart with a fork. If not, continue cooking (covered) in 15-minute intervals until it is.
- The sauce should be sticky and glaze the pork. If not, simply return the pork and sauce to the stovetop uncovered and cook for 2-3 minutes on high heat or until the sauce has reduced to a honey-like consistency.
MAKE AHEAD – Follow steps 1-6 and refrigerate the pork for up to 48 hours in an airtight container. Reheat in the microwave, and add 1-2 tbsp of water to loosen if needed.
LEFTOVERS – Refrigerate for up to 48 hours. Reheat in the microwave, and add 1-2 tbsp of water to loosen if needed. Not suitable to freeze.
- Prep Time: 5 mins
- Cook Time: 2 hours
Not sure whether I like this one or the chicken bao buns better! Both are delicious and so easy to make!
So wonderful to hear! Thank you so much for taking the time to write. The pork is the winner for me, although hubby and the kids prefer the chicken! Nic x
This recipe is on repeat on our menu plan. I even make it using tofu!
I marinate a full block of tofu sliced into 1cm thick pieces in the sauce (I don’t cook it just mix it all together but omit the water) until 30 minutes before the pork is ready. Then pop the tofu in to bake uncovered, turning halfway through. Perfect everytime!!!
Oh my gosh you have inspired me! That sounds INCREDIBLE! Thank you so much for sharing! x
Omg my family is obsessed with this delish recipe it has been a weekly staple in our house from the very first time I seen it on instagram 🤤🤤🤤Thankyou so much 🥰🥰🥰
Ahhh this is so beautiful to hear! I am so glad you love it as much as we do – Thank you SO much for taking the time to comment on and rate the recipe! 😍 x
Hands down mine and hubbys favourite date night at home dinner!