Crispy Pork Belly Bao Buns Recipe Easy Homemade with Tangy Pickled Daikon
A quick and easy recipe featuring crispy pork belly paired with soft bao buns and tangy pickled daikon, perfect for a satisfying and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings (2 bao buns per serving) 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 1.5 pounds (700 g) pork belly, skin on
- Salt
- Five-spice powder
- 2 tablespoons granulated sugar (for caramelizing)
- 12 store-bought steamed bao buns or homemade
- 1 medium daikon radish, peeled and thinly sliced
- 1/2 cup (120 ml) rice vinegar
- 1 tablespoon sugar (for pickling)
- 1 teaspoon salt (for pickling)
- Fresh cilantro or mint leaves
- Soy sauce (optional)
- Hoisin sauce (optional)
Instructions
- Score the pork belly skin in a crisscross pattern about 1/4 inch (6 mm) deep. Pat dry with paper towels.
- Rub salt and five-spice powder over the meat side and lightly salt the skin. Let rest uncovered in the fridge for at least 30 minutes or up to overnight to dry the skin.
- Preheat oven to 400°F (200°C). Place pork belly skin-side up on a rack over a baking tray.
- Sprinkle granulated sugar evenly over the pork skin.
- Roast for about 40 minutes until the skin starts puffing and crisping. If needed, finish under the broiler for 2-3 minutes, watching closely to avoid burning.
- While pork roasts, prepare pickled daikon: combine rice vinegar, sugar, and salt in a bowl until dissolved. Add daikon slices and pickle for at least 10 minutes, stirring occasionally.
- Steam the bao buns for about 5 minutes until soft and pillowy.
- Slice the pork belly into bite-sized pieces.
- Open each bao bun, optionally spread hoisin or soy sauce inside, add pork belly pieces, pickled daikon, and fresh herbs.
- Serve immediately while warm.
Notes
Drying the pork skin thoroughly and scoring it properly are key to achieving crispy skin. Resting the pork uncovered in the fridge helps dry the skin. Watch the pork closely under the broiler to avoid burning. Leftovers can be stored in the fridge for up to 2 days and reheated separately to maintain crispiness and softness.
Nutrition
- Serving Size: 2 bao buns with pork
- Calories: 450
- Sodium: 700
- Fat: 30
- Carbohydrates: 25
- Fiber: 2
- Protein: 22
Keywords: pork belly, bao buns, pickled daikon, crispy pork, Asian recipe, quick dinner, comfort food