The Classic Pork Belly Bao
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This is one of the most common preparations for baos and it's popular for a reason! It's actually a very simple process that involves a lot of time in the refrigerator and in the oven, but the results are well worth the wait! You can find this and similar preparations on many Asian restaurant appetizer menus.
Level: Moderate
Cook time: 2 1/2 hours
Total time: 10 hours
Yield: 6 servings
Ingredients:
For the pork belly:
- 3 lb slab of skinless pork belly
- 1/8 cup kosher salt
- 1/8 cup sugar
- 12 Gluten Free Bao Company buns
- gluten free hoisin sauce
- thinly sliced scallions
- quick pickles (see recipe)
- Sriracha sauce (if desired)
Directions:
Pork Belly:
- Mix kosher salt and sugar and rub all over the pork belly slab.
- Place the pork belly slab into a bread pan or similar sized oven safe container and refrigerate for 6 hours.
- Heat oven to 450F.
- Drain liquid from bread pan and roast in the oven with the fat side up for 1 hour, basting with the rendered fat halfway through.
- Turn the oven temperature down to 250F and cook for another 1 1/2 hours.
- Remove the pork belly from bread pan and allow to cool.
- Cover the pork belly with plastic wrap and chill in the refrigerator for at least 1 hour.
When ready to serve:
- Remove the pork belly from the plastic wrap, slice into 1/2 inch thick slices, and heat in a skillet over medium heat until slightly browned.
- Steam Gluten Free Bao Company buns per instructions on package.
- Assemble the baos by spooning hoisin sauce into the buns, adding quick salt pickles, and topping with 2-3 slices of pork belly and sliced scallions.
- Drizzle with sriracha (if desired) and enjoy!