Pork Belly Bao

Catered food events and venue

Pork Belly Bao

Makes: 25 servings

By Chef Sean Wilson, Riviera Caterers


1lb raw pork belly

25 Bao buns (Can be homemade or store bought from your local Chinese grocery store)

3 – English cucumbers, 1/8 inch x 2 inch julienne no seeds

2 bunches scallions – 2inch bias cut green part only

50 g’s black and white sesame seeds

Braising Liquid

1 1/2 cups soy sauce

1 1/2 cups pineapple juice

1 ounce – brown sugar

3.75 g- red pepper flakes

7.5g- sesame oil

125 ml- rice wine vinegar

2 – peppercorns

75 ml- honey

100g hoisin sauce

50 g peeled ginger


Combine braising liquids in a rondeau and bring to a boil. In another rondeau, sear pork belly on both sides, add braising liquid and bring to a simmer . Cover with parchment and place in a 350 degree oven low fan and braise until tender, approximately 3-4 hours. Let cool in the braising liquid.

Once cool, slice into 25 portions, reserve for serving. Reduce half of braising liquid to sauce like consistency. Reserve for serving.

For serving, steam desired number of buns, heat equal number of portions of pork belly in braising liquid until hot, place in Bao bun and top with a drizzle of reduction and vegetables. Garnish with sesame seeds.

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