Name: Red-Cooked Pork Belly Bao | Marion's Kitchen
Prep time: 2 h 15 min
Cook time: 25 min
Yield: 14
Cuisine: Chinese
Ingredients: 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

Red-Cooked Pork Belly Bao

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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.

WATCH THIS RECIPE

Red-Cooked Pork Belly Bao

PREP TIME

2 hours 15 minutes + overnight chilling

COOK TIME

25 minutes

SERVES

Ingredients

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

Steps

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

Bao Buns Braises Chilli Sauces Chinese cuisine Coconut Sriracha Party food Pork Pork belly

FROM THE SHOP

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.
PREP TIME	2 hours 15 minutes + overnight chilling
COOK TIME	25 minutes
SERVES	14

Ingredients

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

Steps

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

Donna

June 12, 2023

Delicious Restaurant style food made simple

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.

Sasha Fitzpatrick

November 8, 2022

BUSSIN!

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!

Charmaine

October 3, 2022

Big fan girl

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! 💕

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