Bao Wow Sandwich, as served by High Camp, located in Sisters, Oregon, as seen on Diners, Drive-Ins and Dives, season 37.
Recipe courtesy of High Camp Taphouse

Bao Wow Sandwich

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  • Level: Advanced
  • Total: 3 hr 55 min (includes resting time)
  • Active: 1 hr 5 min
  • Yield: 4 sandwiches


Bao Bun:


Shosham (Blue Cheese) Sauce:


Special equipment:
a steamer basket; a pressure cooker
  1. For the bao buns: In a small bowl, whisk together the milk, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast starts to get foamy and bloom, 4 to 6 minutes.
  2. Add the yeast mixture to the flour in a mixing bowl and stir. If the dough looks sticky, add 1 additional tablespoon flour at a time until it's less sticky.
  3. Turn the dough onto a lightly floured work surface and knead until smooth.
  4. Cover the dough with a damp kitchen towel or plastic wrap and let the dough rest until it has doubled in size, 1 1/2 to 2 hours.
  5. Flatten the dough into balls that are 2 inches in diameter and let rest for 5 minutes. Flatten each ball into a disc 3 inches in diameter. Fold in half.
  6. Place the buns in a steamer basket lined with parchment paper and steam until the buns have expanded, 7 to 9 minutes.
  7. For the filling: Sear the pork belly on all sides in an iron skillet or wok, then cut into bite-size pieces.
  8. Heat a pressure cooker. Add the oil, onion and garlic and saute for 1 minute. Add the pork belly and saute for 2 minutes, then add the beer, soy sauce and garam masala. Stir and close the lid. Cook for 15 minutes under pressure. Release the pressure. The pork belly is done.
  9. For the sauce: Put the blue cheese, cilantro, garlic, salt, green onions and 1 tablespoon water into a blender and blend.
  10. Open the buns, then put the pork belly on top. Garnish with the shredded vegetables and the sauce.