Bulgogi Pork Belly Bao
You never forget your first time, right?!! Mine was 20+ years ago — in San Franciscos’s Chinatown. Ok, get your mind out of the gutter. I’m talking about the first time I ever had an Asian barbecue steamed bun.
Scott and I were on the tail end of a food tour through Chinatown that culminated with lunch at a popular restaurant. The waiter rolled a trolley cart filled with individual portions of dim sum, shumai and bao buns. The buns were fluffy pale white orbs that didn’t give any hint as to what was inside them. You just had to trust.
We ordered a little of everything, but I was most intrigued by the bao. They were soft and airy — filled with a savory sweet chinese pork filling. After one bite, I immediately asked for three more. And so my love affair with Asian steamed buns began.
In fact, I’m so zonkers for these fresh, flavorful bites, I figured I better learn how to make them myself. I’ve seen bao buns shaped in traditional balls that completely cloak their filling as well as the half moon taco-like shells – which to my mind are a bit more casual and unfussy. I opted for the taco shape for these.
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I made the buns — and posted the recipe last Friday. Now comes the fun part! Filling them!
You could stuff these light puffs of steamed dough with peanut butter and jelly and I’m pretty sure they’d be spectacular, but how about stuffing them with pork belly? Pork belly that’s been marinated and cooked in a sweet, spicy and savory bulgogi dressing? #DoesntSuck!
I’ll warn you up front, this is a two day operation. Not two days of hard time. It’s mostly hands-off time. The pork belly needs to marinate. Then it needs to braise, sealed inside a foil packet.
After a few hours, open the foil and continue to cook until you get a golden crust. Let the pork cool to room temperature, then wrap it up again and stick it in the fridge to chill overnight.
When you’re ready to eat, remove the cooked pork belly from the refrigerator.
Slice it crosswise into 1/4″ thick pieces.
Reheat and brown it in a skillet with a little reserved marinade and get ready to build your buns!
Nirvana! Of course, it’s pork belly, so you know it’s going to be fabulous — but its the marinade that sends it off the charts! It’s a PUNCH of flavor that will make your eyes bug out with the first taste! Not an exaggeration!!!
These buns need something fresh to cut the unctuous pork-i-ness. Fresh sliced cucumber, carrots, green onion, cilantro and chiles are just the ticket. Make sure to drizzle with a little more marinade.
Bulgogi Pork Belly Bao are crazy good!!! So invite your friends and family, chill some Sapporo or Yuengling and let the party begin!
I think we all need more of this in our lives. Who’s with me???!!!
More Asian appetizers you’ll love:
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Bulgogi Pork Belly Bao
INGREDIENTS:
- 2 lb pork belly, skin removed
- 1 cup low sodium soy sauce
- ½ cup mirin
- ½ cup brown sugar
- ¼ cup sesame oil
- 1 tablespoon freshly grated ginger
- 6 cloves garlic, minced
- ¼ teaspoon red pepper flakes
For Serving:
- cucumber, thinly sliced or julienned
- carrots, julienned
- green onion, thin sliced
- red chili, thinly sliced
- toasted sesame seeds
- Asian Steamed Buns (from this site – or store bought)
DIRECTIONS:
- In a medium bowl, combine the soy sauce, mirin, brown sugar, sesame oil, garlic, ginger and red pepper flakes. Whisk to combine. Place the pork belly in a plastic or glass container and pour half of the marinade over it. Turn the pork belly several times to coat. Cover and refrigerate for 3-4 hours or overnight.
- Pour the remaining marinade into a small pan and heat over medium high heat, whisking constantly until mixture comes to a boil. Reduce heat and simmer 3-5 minutes until slightly reduced. Let the mixture come to room temperature. Transfer to a storage container and refrigerate until ready to serve.
- After pork has marinated, preheat oven to 300°. Lay two large pieces of tin foil on top of each other and transfer the pork belly (not the marinade) to the center of the tin foil. Seal it up very tightly, to keep the juices in. Place the foil packet on a baking sheet and cook for 2 ½ hours. Open up the foil packet to expose the pork, but still holding the juices and turn the oven up to 450°. Cook the pork for 20 minutes until golden. Remove from oven and cool to room temperature. Reseal the foil package and refrigerate several hours or overnight.
- Transfer the pork belly to a cutting board and slice crosswise into ¼” strips.
- Working in batches, add 6-7 strips of pork to a large skillet, along with a little fat and drippings. Cook over medium high heat until fragrant and golden. Add 3-4 tablespoons of reserved marinade and cook for 2-3 more minutes to glaze the pork.
- Serve pork belly in Asian Steamed Buns with carrots, cucumber, red chili, green onion, sesame seeds and a drizzle of reserved marinade.
NOTES:
NUTRITION:
Don’t Forget To “Pin It” For Later!
OH. MY. GOODNESS. These are incredible!!! I had recently bought a pork belly and wasn’t sure what to do with it (I’d never cooked one before). I found your recipe and decided to give it a try. My husband and I devoured it! One thing is I expected the Bao to puff up more. I wonder if it was because I used a metal steamer with a piece of parchment? Friday is sandwich night at my house and this will definitely go into rotation. Thank you!
So glad you liked the Bar Buns! — You can never go wrong with Pork Belly, am I right?!
Loved these! I would recommend cooking over a lower heat otherwise the sugar in the marinade burns too quickly. I served mine with a sriracha and kewpie mayo mix and they were delicious. I’ve pinned so I can make again!
I loved the buns, but the Bulgogi pork was way too salty….
I haven’t found it too salty — were you using a smoked pork belly, by chance? That would definitely make it salty.
Hi can you make the bao bun before hand and put them in the fridge and just re heat later ?
Yes, and frankly, that’s what I normally do. Make the buns, freeze them on a baking sheet lined with parchment paper and then transfer the buns to a storage container… Then just take out as many buns as you need for the occasion. You’ll still want to steam them in the bamboo steamer to make them soft.
it looks yummy recipe. thank you
Pork belly already cooked once can be found at Costco. I tried it once more. Saves some steps!
That’s a great tip! Gonna have to look for it!
Could you cut the pork into chunks rather than strips and serve it as finger food with maybe a slice of cucumber or something else?
Absolutely. Be creative — that’s what cooking is all about.
Can you leave the skin on to give the bao a crunchy texture?
Did this last night omg the flavor was unbelievable!!!! Not good for the waistline but soooo delicious thank you!
I’m so glad you enjoyed it, Michelle — Bulgogi anything is a winner but pork belly is Wow!
I love how you cooked that! I love the foil method! Holds in the juices so much better! PS Now I am hungry!
Plus, there’s less to clean up! Yay!
I have these steamed buns in the freezer and have been waiting to use them; I think I just found a use for them! This looks sublime, so delicious, I just know my fiancé will enjoy these as much as me!
Get ready for a taste treat!
Oh I remember my first time too, it was in New York. Will be giving your Korean twist a try soon.
LOL! New York has a great Chinatown!
Good gracious, how totally delicious and unctuous does this belly pork look
Tastes just as good!
I’m with you on these!!! Crazzzzzzy good!
Thanks as always to my official taste tester!
This looks so juicy! I don’t eat pork very often but my husband would definitely enjoy this recipe!
This is what I like to call a flavor party waiting to happen! I agree – looks crazy good!! Bulgogi pork belly is going on my must make plans for the weekend!
Total flavor party! Enjoy!
My mouth was seriously watering as I read this post! This looks SO good and your photos are fabulous. Pinned so I can try when I can get my hands on some pork belly!
I’m so glad you liked it, Tracy! Nowadays you can find pork belly in lots of places — ask your butcher.
I have to say that I have never had pork belly before. It tend to stick to tenderloin. But these sandwiches looks delicious and hearty and a cure for a hungry appetite.
If you’ve ever eaten bacon — then you’ve eaten pork belly. This is just the bacon before curing and smoking!
Oh, my goodness, now I am hungry and craving pork belly! Bao’s are one of those things that I don’t get to enjoy nearly enough/ Yum!
They are always a treat, aren’t they?
Your food writing in this post pretty much has me drooling! I am currently traveling in Italy with no high wuality Asian restaurants in sight but I am seriously craving these pork belly buns right now! Gorgeous photos too : ))
Well, I am totally jealous that you’re traveling through Italy! That’s some pretty fine eating as well. Don’t worry, the bao will be here when you return!