Recipe courtesy of Maui Fresh Streatery

Crispy Pork Belly Bao Buns

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  • Level: Intermediate
  • Total: 21 hr 40 min (not including time for pickling onions)
  • Active: 40 min
  • Yield: 4 servings


Pork Belly and Marinade:

Bao Buns:

Pickled Red Onion:


  1. For the pork belly and marinade: Blend the gochujang, honey, soy sauce, garlic, ginger, sesame seeds and sesame oil in a blender.
  2. Put pork belly in a roasting pan and pour marinade over. Let marinate overnight in refrigerator.
  3. Preheat the oven to 320 degrees F.
  4. Cook for 4 hours. Remove from oven and let cool. Pour off excess liquid, then place pork belly in fridge overnight. Slice into 1/4-inch pieces.
  5. For the bao buns: Steam or microwave bao buns until warm and soft.
  6. In a hot frying pan over medium heat, cook sliced pork belly to crisp up. On a serving plate, place 3 bao buns. Place a slice of crispy pork belly, a hoisin sauce drizzle, cucumber, Pickled Red Onion and cilantro leaves. Repeat with remaining ingredients. Serve hot.

Pickled Red Onion:

  1. Mix together the vinegar, lemon juice, sugar, salt and 1/4 cup water in a small saucepot. Bring to a simmer, then remove from heat. Pour warm mixture over red onions in a small bowl. Cover and refrigerate for 3 to 5 days before using.