Pork Belly Bao Buns

These Chinese pork belly bao are inspired by Vietnamese flavors (pickled daikon
radish, fresh cilantro, jalapeño, and topped with a spicy mayo)

Servings: 3 people

Author:

Prep Time
45 minutes

Cook Time
15 minutes

Total Time
1 hour

Dinner Lunch

Chinese Asian

Pork Belly Bao Buns

Instructions

1 Place the cut daikon radish and carrots in a bowl with a heavy pinch of salt
(approx. 1/4 tsp). Let this sit for 10 minutes before draining. Place drained
radish and carrots in a mason jar.
2 Heat the water in a saucepan to a simmer, add the sugar and simmer until
dissolved. Add the water/sugar mixture over the daikon and carrots. Add the
vinegar. Let this sit for 30 minutes before eating.
3 Combine the mayo, sriracha, lime juice, and a small pinch of salt to a bowl. If
you want it to be spicier add an additional tbsp of sriracha. Let this sit in
the fridge for 10 minutes for the flavors to come together.
4 Place the steam buns on parchment paper in a bamboo steamer over a simmering pot
of water (one that fits the steamer), and cook as per package instructions.
5 Place a skillet over medium heat. Generously salt the pork belly. Once heated up
add the pork belly to the pan and sear for 1-2 minutes on each side.
6 To each bao add 2 pieces of pork belly, a generous amount of pickle, 2-3 pieces
of jalapeño, some spicy mayo, and cilantro. Serve immediately.