The faint sound of sizzling pork fills the air, as the rich, aromatic blend of spices mingles together, creating a culinary scene that’s nothing short of captivating. Welcome to my version of Easy Red-Cooked Pork Belly Bao with Spicy Mayo—where savory sweetness meets tender comfort in a fluffy bao bun. This Chinese Red Cooked Pork Belly Bao recipe is perfect for those cozy gatherings with family or friends, and it’s surprisingly easy to make, proving that you don’t have to be a kitchen wizard to impress. With its customizable options, whether you want to substitute the pork with duck, chicken, or even tofu, anyone can join in on the fun. Plus, these baos are ideal for meal prepping and can elevate any quick weeknight dinner. Ready to take a break from fast food and create something unforgettable? Let’s dive into this tantalizing dish that everyone will love!
Why is this bao recipe a must-try?
Irresistible flavors: The sweet, sticky pork belly melds beautifully with the tangy spicy mayo, resulting in a symphony of taste in every bite.
Customizable: Easily swap the pork for duck, chicken, or even tofu, ensuring everyone can join the deliciousness.
Perfect for gatherings: Impress your guests with this crowd-pleaser that’s sure to be a hit at any dinner party or cozy night in.
Meal prep ready: Cook a batch ahead of time and store for quick weeknight dinners.
Simple techniques: No expert skills needed! Follow the straightforward instructions to create restaurant-style bao at home.
With flavors reminiscent of traditional dim sum, these baos are the ultimate comfort food and a delicious alternative to fast food. Dive into this amazing adventure in cooking!
Chinese Red Cooked Pork Belly Bao Ingredients
Discover the magic of flavors with these essential ingredients.
For the Pork
- Pork Belly – The main ingredient for that rich, melt-in-your-mouth texture; feel free to substitute with duck or chicken thighs.
- Ginger – Fresh slices are a must for an aromatic kick; don’t skip it for the best flavor profile.
- Star Anise – Adds a warm, spicy perfume; if unavailable, five-spice powder can fill in beautifully.
- Cinnamon Sticks – They deepen the braising liquid’s flavor; ground cinnamon works just as well if that’s what you have.
- Fennel Seeds – Provide a unique flavor warmth; omit if you prefer a simpler taste.
- Light Soy Sauce – This will give your dish a savory depth; opt for tamari to keep it gluten-free.
- Dark Soy Sauce – Enhances color and taste; regular soy sauce can be used for a lighter touch.
- Shaoxing Wine – For that aromatic twist; dry sherry or mirin can happily substitute in.
- Brown Sugar – A hint of sweetness balances out the savory; feel free to use coconut sugar as a different option.
- Water – Essential for creating the braising liquid that makes the pork so tender.
For the Bao
- Bao Buns – The fluffy vehicle for your tasty filling; choose homemade for a special touch or grab store-bought for convenience.
- Shredded Green Cabbage – Adds a crunchy, fresh element; swap with shredded lettuce for a lighter texture.
- Sliced Spring Onions – A pop of color and mild flavor; optional if they’re not in your pantry.
- Crushed Roasted Peanuts – Enhance crunchy texture; sesame seeds can be a great nut-free alternative.
For the Spicy Mayo
- Coconut Sriracha – Infuses your mayo with delightful heat; replace it with your favorite hot sauce if you’d like.
- Japanese Kewpie Mayonnaise – Its creamy richness complements the flavors; regular mayonnaise will work in a pinch.
With this Chinese Red Cooked Pork Belly Bao recipe, you’re all set to impress friends and family with a delectable treat that transcends fast food!
Step‑by‑Step Instructions for Chinese Red Cooked Pork Belly Bao Recipe
Step 1: Preheat the Oven
Begin by preheating your oven to 160°C (320°F). This gentle temperature will help the pork belly cook slowly, ensuring it becomes tender and flavorful in the braising liquid. Gather a casserole dish that can hold all your ingredients snugly, ready for the delicious journey ahead.
Step 2: Prepare the Braising Liquid
In the casserole dish, pour in the light soy sauce, Shaoxing wine, brown sugar, dark soy sauce, and a cup of water. Add the fresh slices of ginger and spring onions to the mix, stirring gently until the sugar dissolves. The aroma of the combined ingredients will whet your appetite for the Chinese Red Cooked Pork Belly Bao you’re about to create.
Step 3: Braise the Pork
Carefully place the pork belly into the braising liquid, ensuring the skin side is facing up. Cover the dish tightly with a lid or aluminum foil to trap the heat and moisture. Slide it into the preheated oven and let it braise for 2 hours, allowing the flavors to meld together beautifully. If possible, chill the pork overnight for maximum tenderness.
Step 4: Make the Spicy Mayo
While the pork is braising, prepare the spicy mayo by mixing the coconut sriracha and Kewpie mayonnaise in a small bowl. Stir until smooth and completely blended. This creamy condiment will add a delightful kick to your bao, perfectly complementing the savory pork filling.
Step 5: Finish the Braising Liquid
Once the pork is done braising, remove it from the oven and take the pork out of the liquid. Skim off the excess fat from the surface and reserve 1 cup of the braising liquid. Transfer the remaining liquid to a saucepan and simmer over medium-low heat for about 10-12 minutes, until it thickens into a rich glaze.
Step 6: Grill the Pork
Slice the braised pork belly into thick pieces, ready for a final touch. Heat a grill pan or outdoor grill over medium heat. Grill each piece for 2-3 minutes on each side, brushing them with the reduced braising liquid to enhance their flavor. The pork will develop a beautiful char, adding to its irresistible texture.
Step 7: Assemble the Bao
Now it’s time to build your Chinese Red Cooked Pork Belly Bao! Take a bao bun and spread a generous layer of the spicy mayo inside. Fill it with the grilled pork belly, adding a handful of shredded green cabbage and a sprinkle of crushed roasted peanuts on top. If desired, drizzle a bit more spicy mayo for an extra kick before serving.
Make Ahead Options
These Chinese Red Cooked Pork Belly Bao are perfect for busy home cooks looking to save time during the week! You can braise the pork belly up to 24 hours in advance; simply chill it overnight for enhanced flavors and tenderness. The spicy mayo can be prepared ahead of time and stored in the refrigerator for up to 3 days. When you’re ready to serve, grill the pork belly for a short 2-3 minutes on each side to revive its delicious texture and flavor. Assemble the baos right before serving for maximum freshness and that pillowy goodness, ensuring an easy yet impressive meal for any gathering!
What to Serve with Easy Red-Cooked Pork Belly Bao
Elevate your dining experience with delightful companions to your bao, creating a meal bursting with flavor and texture.
- Crispy Salad: A bright, refreshing slaw of cabbage and carrots adds a crisp contrast to the tender pork.
- Steamed Bok Choy: These lightly steamed greens bring a beautiful color and a hint of earthiness to the table, balancing the richness of the bao.
- Pickled Vegetables: Tangy and vibrant, pickled radishes or cucumbers provide a zesty crunch that lifts the flavors of the dish.
- Sesame Noodles: Serve up some chilled sesame noodles for a nutty, savory side that complements the sweetness of the pork.
- Thai Iced Tea: This sweetened tea with hints of spice complements the complex flavors and offers a refreshing sip between bites.
- Mango Sticky Rice: For dessert, this sweet treat harmonizes perfectly, offering a luscious and comforting finish to your meal.
- Spicy Chili Sauce: A side of extra spicy mayo can elevate each bao to a whole new level, allowing guests to customize their heat experience.
- Fried Rice: A subtle garlic-flavored fried rice makes for a hearty side, filling your plate with delicious layers of texture.
- Coconut Water: A refreshing drink that cleanses the palate and brings a tropical touch to your bao experience.
Storage Tips for Chinese Red Cooked Pork Belly Bao
- Fridge: Store leftover bao in an airtight container for up to 3 days to retain freshness. Reheat gently in a steamer or microwave for a quick, delightful meal.
- Freezer: You can freeze the braised pork belly for up to 3 months. Make sure to cool it completely, then wrap it tightly in foil or a freezer-safe bag. Defrost overnight in the fridge before reheating.
- Reheating: When ready to enjoy again, slice the pork belly and reheat it in a skillet over medium heat, brushing with reserved braising liquid for extra moisture and flavor.
- Bao Buns: Although best enjoyed fresh, you can freeze unassembled bao buns (homemade or store-bought) for up to 2 months. Steam them directly from frozen for a soft texture.
Chinese Red Cooked Pork Belly Bao Variations
Feel free to make this delightful recipe your own by trying out these fun variations!
- Duck or Chicken: Swap pork belly for tender duck or succulent chicken thighs to enjoy different textures and flavors.
- Vegetarian Option: Use marinated tofu in place of meat for a delicious, plant-based twist that’s just as satisfying.
- Fresh and Crunchy: Add pickled vegetables for a tangy bite, or layer on jalapeños for a kick of heat to elevate your bao.
- Nutty Flavor: Top with toasted sesame seeds for a rich, nutty crunch that complements the savory pork.
- Herbaceous Touch: Incorporate fresh herbs like cilantro or mint for an uplifting freshness that brightens every bite.
- Sweet Heat: Mix in a touch of honey with the spicy mayo for a balanced flavor that combines sweetness with a hint of heat.
- Flavor Boost: Add hoisin sauce or a sprinkle of five-spice powder to the braising liquid for enhanced depth and complexity.
- Alternate Buns: Instead of bao, try serving the pork on steamed rice or in lettuce wraps for a lighter, gluten-free option.
For even more culinary inspiration, why not pair your delicious bao with a comforting bowl of Creamy Chicken Alfredo Bake or indulge in a sweet treat like Red Velvet Crinkle cookies afterward? Take your pick and let the flavor adventure begin!
Expert Tips for Chinese Red Cooked Pork Belly Bao
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Chill for Flavor: Allowing the braised pork to chill overnight in the fridge enhances its flavors, making it even tastier when you reheat it.
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Check for Tenderness: If your pork isn’t tender after braising for 2 hours, simply extend the cooking time until it’s perfectly melt-in-your-mouth delicious.
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Keep it Submerged: Make sure the pork belly stays fully submerged in the braising liquid during cooking; this ensures an even cook and rich flavor.
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Homemade Buns: If making bao buns from scratch, let the dough rise until doubled in size for the best light and fluffy texture.
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Spicy Mayo Variations: Feel free to adjust the heat level of your spicy mayo by adding more or less coconut sriracha, or switch it out with your favorite hot sauce!
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Extra Crunch: For an added textural element, consider topping your bao with crispy shallots or pickled vegetables for a delightful contrast.
Chinese Red Cooked Pork Belly Bao Recipe FAQs
What type of pork should I use for the best flavor?
Absolutely! Pork belly is ideal due to its rich and fatty nature, which makes for tender and flavorful bao. If you prefer a leaner option, you can substitute it with chicken thighs or duck, both of which add unique flavors. For a vegetarian alternative, marinated tofu works wonders!
How should I store leftovers for freshness?
Store any leftover bao in an airtight container in the fridge for up to 3 days. Reheat them gently using a steamer or in the microwave for a quick yet delightful meal. For best results, store the pork and bao separately until you’re ready to eat.
Can I freeze the braised pork belly?
Yes, you can freeze the braised pork belly for up to 3 months! Allow it to cool completely, then wrap it tightly in foil or place it in a freezer-safe bag. When you’re ready to enjoy it, defrost overnight in the refrigerator to get it back to that melt-in-your-mouth texture.
What if my pork isn’t tender after braising?
Very! If your pork isn’t tender after the initial 2 hours of braising, simply continue to cook it, checking every 15 minutes until it reaches that perfect tenderness. Make sure the pork is fully submerged in the braising liquid—it’s key to infusing it with all that delicious flavor!
Are there any dietary considerations or allergies?
Absolutely! For those with gluten sensitivities, make sure to use tamari instead of regular soy sauce. If anyone has nut allergies, swap out the crushed roasted peanuts with toasted sesame seeds or simply omit them. Always double-check your label on ingredients like sauces and mayonnaise to ensure they meet dietary needs.
How can I make the bao ahead of time?
Yes, making bao ahead of time is a breeze! You can prepare the entire braised pork a day in advance, allowing the flavors to deepen overnight. For the bao, simply prepare the dough, allow it to rise, and then store in the fridge for up to 1 day. Steam them fresh when ready to serve for the best results!
Melt-in-Your-Mouth Chinese Red Cooked Pork Belly Bao Recipe
Ingredients
Equipment
Method
- Preheat your oven to 160°C (320°F).
- Prepare the braising liquid with light soy sauce, Shaoxing wine, brown sugar, dark soy sauce, and water, adding ginger and spring onions.
- Braise the pork belly in the liquid for 2 hours, keeping the skin side up.
- Make the spicy mayo by mixing coconut sriracha and Kewpie mayonnaise.
- Remove pork from the oven, skim fat, and reserve 1 cup of liquid; simmer the rest until thick.
- Grill sliced pork belly for 2-3 minutes per side, brushing with reduced liquid.
- Assemble bao by spreading spicy mayo in buns, adding grilled pork, cabbage, and peanuts.