Taiwanese Braised Pork Belly Steamed Bun

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A pillowy white steamed bun cradles melt-in-your-mouth soy-braised pork belly, balanced by tangy pickled mustard greens, fresh cilantro, and a sprinkle of toasted peanuts. This iconic Taiwanese street food is beloved for its contrast of rich, savory, bright, and crunchy elements in every bite.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 48 gCarbs
• 3 gFiber
• 12 gSugar
• 32 gProtein
• 890 mgSodium
• 520 mgPotassium
• 80 mgCalcium
• 3.5 mgIron
• 6 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the braised pork belly

• 1.5 lbs pork belly, skin-on, cut into 4 thick slabs
• 3 tbsp soy sauce
• 2 tbsp dark soy sauce
• 3 tbsp Shaoxing rice wine
• 2 tbsp rock sugar (or brown sugar)
• 1 tsp five-spice powder
• 4 garlic cloves and 3 ginger slices, smashed
• 2 cups water with 2 star anise pods

For the pickled mustard greens

• 1 cup suan cai (pickled mustard greens), rinsed and chopped
• 1 tsp sugar
• 1 tsp sesame oil
• 1 small garlic clove, minced

For assembly

• 8 steamed bao buns (store-bought or homemade)
• 1/3 cup roasted unsalted peanuts, lightly crushed
• 1/2 cup fresh cilantro leaves
• 1 small cucumber, thinly sliced (optional)

Directions

1. Bring a large pot of water to a boil and blanch the pork belly slabs for 5 minutes to remove impurities; drain, rinse, and pat dry.
2. In a heavy pot, combine soy sauce, dark soy sauce, Shaoxing wine, sugar, five-spice powder, garlic, ginger, water, and star anise. Add the pork belly and bring to a gentle simmer.
3. Cover and braise on low heat for 75 to 90 minutes, turning the pork every 20 minutes, until fork-tender and the sauce has reduced to a thick, glossy glaze.
4. While the pork cooks, prepare the pickled greens by tossing the chopped suan cai with sugar, sesame oil, and minced garlic; set aside to mellow.
5. Remove the pork belly from the pot and let it rest 10 minutes, then cut each slab into 1/4-inch-thick slices against the grain.
6. Steam the bao buns according to package directions (usually 8 to 10 minutes over rapidly boiling water) until hot, soft, and fluffy.
7. Open each warm bun gently like a pocket and lay 3 to 4 slices of the braised pork belly inside.
8. Top the pork with a spoonful of the pickled mustard greens, a few cucumber slices if using, and a small handful of cilantro leaves.
9. Sprinkle generously with crushed peanuts, close the bun, and serve immediately while warm.

Cook’s Notes

• Make the pork belly a day ahead; the flavors deepen overnight and the fat firms up for cleaner, neater slicing.
• For a faster braise, use a pressure cooker and cook the pork at high pressure for 35 minutes for equally tender results.
• Lightly toasting the crushed peanuts in a dry pan for 2 minutes dramatically boosts their aroma and crunch.
• Frozen store-bought bao buns work beautifully; steam them straight from frozen for about 12 to 15 minutes without thawing.
• Reserve any leftover braising liquid and reduce it further to use as a rich drizzle over steamed rice or noodles the next day.

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