Steamed Bao Buns with Pork Belly – Asian street food, simple & homemade
Steamed Bao Buns with pork belly are a real highlight for anyone who loves Asian cuisine. These fluffy, white dough pockets, filled with buttery, sticky-sweet pork belly, crunchy cucumber, and fresh cilantro, taste like they came straight from a street food stall in Taiwan. As a hobby cook with a weakness for great flavors, I can promise you: it is absolutely worth the effort! Preparing Bao Buns might seem intimidating at first, but with my step-by-step instructions, the fluffy yeast dough is guaranteed to succeed for everyone. We avoid processed products completely and rely on fresh ingredients to bring this delicious taste experience to your plate at home. This dish is perfect as a special main course when you want to treat yourself to something truly good. The contrast between the savory meat, the sweetness of the sauce, and the freshness of the cucumber is simply unbeatable. Grab your apron and let's try this wonderful street food recipe together – you will love it!
Ingredients
Preparation
Knead flour (150 g), dry yeast (1 tsp), sugar (10 g) and lukewarm water (80 ml) into a smooth dough and leave to rise in a warm place for about an hour.
Cut the pork belly (150 g) into small cubes and sear in a pan until browned on all sides.
Add soy sauce (20 ml) and honey (10 g) to the pan and caramelize over low heat until the meat is glossy.
Roll out the dough, cut into circles, fold into half-moons and steam in a bamboo steamer for about 10 minutes.
Slice the cucumber (1) into fine slices and coarsely chop the cilantro (5 g).
Finally, carefully open the Bao Buns and fill them with the glazed pork belly, cucumber slices, and fresh cilantro – meow, simply delicious!
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