Pork Belly Steam Bun Tacos — a fusion of tender, savory pork belly tucked into fluffy bao buns, finished with vibrant toppings. 🥢🌮
🧾 Ingredients (4 servings)
Pork Belly
- 1 ½ lbs pork belly, skin removed
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1-inch piece ginger, grated
- ½ tsp five-spice powder
- Pinch of salt & pepper
Bao Buns (or use store-bought)
- 2 cups all-purpose flour
- 2 tsp sugar
- 1 tsp instant yeast
- ½ tsp baking powder
- ½ cup warm milk
- 2 tbsp vegetable oil
Toppings
- Pickled cucumber slices
- Shredded carrots
- Fresh cilantro
- Sriracha mayo (mayonnaise + sriracha)
- Toasted sesame seeds
👩🍳 Instructions
Step 1: Prepare Pork Belly
- Mix soy sauce, hoisin, honey, rice vinegar, sesame oil, garlic, ginger, and five-spice.
- Coat pork belly with marinade, cover, and refrigerate at least 2 hours (overnight best).
- Preheat oven to 300°F (150°C). Place pork belly in a baking dish, cover with foil, and roast for 2 hours until tender.
- Remove foil, increase heat to 400°F (200°C), and roast 15–20 minutes until caramelized. Slice thinly.
Step 2: Make Bao Buns (skip if using store-bought)
- Mix flour, sugar, yeast, baking powder, milk, and oil into a dough. Knead until smooth.
- Cover and let rise 1 hour.
- Divide into small balls, roll into ovals, fold in half, and place on parchment.
- Steam in bamboo steamer for 8–10 minutes until fluffy.
Step 3: Assemble Tacos
- Open bao buns gently.
- Fill with slices of pork belly.
- Add pickled cucumber, carrots, cilantro, and drizzle with sriracha mayo.
- Sprinkle sesame seeds before serving.
🌟 Tips & Variations
- Add kimchi for a Korean twist.
- Swap pork belly for crispy tofu for a vegetarian version.
- Serve with a side of miso soup or Asian slaw.
These Pork Belly Steam Bun Tacos deliver melt-in-your-mouth richness balanced with fresh, tangy toppings — perfect for a street-food style feast at home.
