Recipe courtesy of Nadia G

Steamed Pork Belly Buns with Hoisin Balsamic

Save Recipe
  • Level: Intermediate
  • Total: 5 hr 10 min
  • Prep: 1 hr
  • Inactive: 1 hr
  • Cook: 3 hr 10 min
  • Yield: 16 buns
Share This Recipe


Pork Belly:

1 pound pork belly, skin on

1/4 cup canola oil

1/4 cup tamarind paste

1/4 cup honey

3 Granny Smith apples, halved

3/4 cup apple juice

Hoisin Balsamic Sauce:

1/4 cup molasses

2 tablespoons sweet Asian black bean paste

2 tablespoons tamari

4 teaspoons toasted sesame oil

4 teaspoons aged balsamic vinegar

1/2 teaspoon Chinese chili paste, such as Sriracha

1/4 teaspoon freshly cracked pepper


3/4 cup water

1 1/2 teaspoons dry yeast

1/4 cup canola oil, for greasing

2 tablespoons raw sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 3/4 cups all-purpose flour, plus more for dusting the surface

1 cucumber, finely sliced

1 green onion, finely chopped


  1. To make the pork belly: Preheat the oven to 325 degrees F. 
  2. Score the pork skin lengthwise, every half inch. Brush with the canola oil, tamarind and honey. Place the apples cut-side down in a roasting pan and place the pork on top. Add the apple juice to the bottom of the pan and braise until the meat is fork-tender, about 3 hours. 
  3. To make the hoisin balsamic sauce: To a bowl, add the molasses, black bean paste, tamari, sesame oil, balsamic, chili paste and pepper and mix well. Set aside. 
  4. To make the dough: Into a large bowl, add the water and yeast and set aside for 1 minute. Whisk in 2 tablespoons of the canola oil. To a food processor add the sugar, baking powder and salt with the flour and pulse 2 to 3 times to combine. Pour the yeast mixture into the processor in a steady stream and continue mixing for about 20 seconds. If the dough doesn't come together, add warm water a tablespoon at a time and continue to mix for 50 to 60 seconds. Coat a ceramic bowl with 1 tablespoon of the canola oil. Place the dough in the bowl and cover with plastic wrap and a tea towel. Let rise until nearly doubled, about 1 hour. 
  5. Lightly dust a work surface with flour and roll the dough into a log. Cut the dough into 16 even parts. Roll each part into a ball, and then use your fingertips to flatten each ball into a 3-inch disc. Brush some canola oil on one half of each disc and fold over into a semicircle. Place the buns on parchment paper and place in a bamboo steamer over boiling water. Steam until the buns are puffed, 6 to 8 minutes. 
  6. To finish the buns: Remove the skin from the pork and roughly chop. Slice the pork belly against the grain. Brush the steamed buns with the apple juice-braising liquid. Add some pork belly, and dress with cucumbers, green onions and hoisin balsamic sauce.

Pork Steamed Buns

Steamed Pork Bao Buns

Carrot Steamed Buns

Pork Belly

Steamed Pork Buns with Hoisin Dipping Sauce

Hawaiian Steamed Beef Buns

Pork-Bellied Poppers

Pork Belly Bao

🤤 More Drool-Worthy Recipes