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Red-Cooked Pork Belly Bao

These fluffy bao buns are packed full of sweet and sticky pork belly, with a crunchy, roasted peanut sprinkle and velvety smooth mayo. Parcels of pillowy goodness, if you ask me! You could even make the bao from scratch – check out my recipe elsewhere on the site.


Red-Cooked Pork Belly Bao

2 hours 15 minutes + overnight chilling
25 minutes

1 kg (2.2 lb) piece pork belly

Shredded green cabbage, to serve

Sliced spring onions (scallions), to serve

Crushed roasted peanuts. to serve

14 bao buns (find my homemade recipe here)


Braising liquid:

2/3 cup light soy sauce

2/3 cup Shaoxing wine

1/2 cup brown sugar

2 Tbsp dark soy sauce

5 slices ginger

2 spring onions (scallions), trimmed, halved crossways

2 cups water

4 star anise

2 cinnamon sticks

1/2 tsp fennel seeds


Spicy mayo:

¼ cup Marion’s Kitchen Coconut Sriracha (or any hot sauce you prefer)

½ cup Japanese kewpie mayonnaise

  • Step 1

    Preheat the oven to 160C/320F.

    Combine the ingredients for the braising liquid in a casserole dish. Slice the piece of pork in half and add it to the liquid, skin side up. Pour in enough water to allow the braising liquid to just cover the pork. Cover with baking paper, foil and cover with a lid. Place in the oven and cook for 2 hours. Set aside in the fridge overnight to chill.

  • Step 2

    To make the spicy mayo, mix ingredients in a small bowl and set aside.

  • Step 3

    Scoop out and discard any pork fat in the dish. Transfer the pork to a cutting board. Place 1 cup of the braising liquid in a small saucepan over high heat (save the remainder in the freezer to use as a master stock. Simmer the braising liquid for 10-12 minutes or until thickened.

  • Step 4

    Preheat a barbecue grill plate or a non-stick frying pan over high heat. Use a sharp knife to cut the pork into thick slices or squares. Grill for 2-3 minutes each side, spooning over some of the reduced braising liquid as the pork cooks.

  • Step 5

    To serve, spoon spicy mayo onto the bottom of each bao bun. Top with cabbage and pork. Then sprinkle with peanuts and spring onion. Drizzle with more spicy mayo and serve.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5.0 out of 5 stars (based on 5 reviews)
Very good0%

Delicious Restaurant style food made simple

June 12, 2023

I find this recipe so easy, Just need some time so I do it on a weekend. I never knew how to make pork belly this way but Marion makes it so simple once you have these ingredients in your pantry, As we are low carb eaters I serve the pork on top of a cabbage based asian salad and drizzle with the mayo and sauce. Absolutely delicious. Restaurant dining made simple.

Avatar for Donna


November 8, 2022

I’ve made these SEVERAL times and they are a huge hit with my family and friends. I always feel so fancy when I serve them.

Winner winner!

Avatar for Sasha Fitzpatrick
Sasha Fitzpatrick

Big fan girl

October 3, 2022

Another 100% recipe from Marion’s generous sharing. This recipe comforted my family’s bellies during covid lockdowns. Perfectly paired with the buns and condiments. Just awesome! 💕

Avatar for Charmaine

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