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
Ingredients
Pickled Daikon Radish
- 1/2 lb daikon radish peeled + julienned
- 1/2 lb carrot peeled + julienned
- 1/2 cup vinegar
- 3 tbsp granulated sugar
- 1/4 cup sugar
- 1/4 tsp kosher salt
Spicy Mayo
- 1/2 cup mayo
- 2 tbsp sriracha
- 1/2 lime juiced
Buns + Assembly
- 9 bao buns or also known as lotus buns
- 18 pieces thin cut pork belly
- 1 jalepeno sliced thin
- cilantro
Instructions
Pickled Daikon Radish (Đồ Chua)
- 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.
- Heat 1/2 cup of water and vinegar in a saucepan to a simmer, add the sugar and simmer until dissolved. Add the mixture over the daikon and carrots. Let this sit for 30 minutes before eating.
Spicy Mayo
- 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.
Other Prep
- 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.
- 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.
Assembly
- 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.
Notes
this recipe makes 9 bao buns (3 per person) feel free to scale this up or down.