Pork Belly Bao Buns with Pickled Red Cabbage and Apple Slaw

Fluffy steamed bao buns filled with tender, slow-cooked pork belly and a refreshing, tangy slaw made with pickled red cabbage and crisp apples.

Prep Time

30 minutes

Total Time

3 hours 30 minutes

Calories

755 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.82/serving

Season:

🍂 Autumn•❄️ Winter

Meal Type:

Snack•Bread

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

2lbPork Belly(Skin on or off, your preference)

£7.50

0.5cupSoy Sauce(Low sodium preferred)

£0.60

0.3cupShaoxing Rice Wine(Dry sherry can be substituted)

£0.75

2tablespoonsBrown Sugar(Packed)

£0.10

2inchGinger(Peeled and sliced)

£0.35

4clovesGarlic(Smashed)

£0.15

2piecesStar Anise(Optional)

£0.25

1teaspoonChinese Five Spice Powder(Optional)

£0.20

0.5headRed Cabbage(Thinly sliced)

£0.60

2mediumApple(Granny Smith or Honeycrisp, thinly sliced or julienned)

£0.70

0.3cupRice Vinegar(Unseasoned)

£0.30

1tablespoonSugar

£0.10

0.5teaspoonSalt(Or to taste)

2tablespoonsMayonnaise(Optional, for creamier slaw)

£0.15

0.3cupFresh Cilantro(Chopped, for garnish)

£0.40

2stalksScallions(Thinly sliced, for garnish)

£0.30

12piecesSteamed Bao Buns(Store-bought or homemade)

£4.50

Total Cost

£16.95

£2.82 per serving

Instructions

1.
**Prepare the Pork Belly:** Preheat oven to 300°F (150°C). In a large oven-safe pot or Dutch oven, combine soy sauce, rice wine, brown sugar, ginger, garlic, star anise (if using), and Chinese five spice (if using).
2.
Place the pork belly in the pot, skin-side up if you have skin on, and add enough water to almost cover the pork belly. Bring to a simmer on the stovetop, then cover and transfer to the preheated oven.
3.
Cook for 2.5 - 3 hours, or until the pork belly is very tender and easily pierced with a fork. The cooking time depends on thickness of the pork belly. Check frequently during the last 30 minutes.
4.
Remove the pot from the oven and let the pork belly cool slightly in the braising liquid. Once cool enough to handle, remove the pork belly from the liquid and cut it into bite-sized pieces.
5.
Reserve a few tablespoons of the braising liquid. If the sauce is too watery, boil it down on the stovetop. Discard the ginger, garlic and star anise.
6.
Toss the cut pork belly with the reserved braising liquid.
7.
**Prepare the Pickled Red Cabbage and Apple Slaw:** In a medium bowl, combine the thinly sliced red cabbage, apple, rice vinegar, sugar, and salt. Mix well. Let it sit for at least 15 minutes to allow the cabbage to soften slightly and the flavors to meld. Add mayonnaise, if using, and mix until combined.
8.
**Assemble the Bao Buns:** Steam the bao buns according to package directions or until heated through and fluffy.
9.
Open the steamed bao buns and fill each with a generous portion of the braised pork belly and the pickled red cabbage and apple slaw.
10.
Garnish with chopped cilantro and sliced scallions. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

755 kcal / 3159 kJ

Carbs

45g

17% of RDA

Fat

50g

71% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

18 g

20% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For extra crispy skin, you can broil the pork belly (skin side up) for a few minutes after it's cooked. Watch it carefully to prevent burning.

If you don't have time to make your own bao buns, you can buy them frozen at most Asian grocery stores.

The pork belly can be made a day ahead and reheated. It will actually taste better after sitting overnight.

Add a drizzle of sriracha or other chili sauce for a spicy kick.

Other vegetables like shredded carrots can be added to the slaw.

Cooking Equipment

Oven

Steamer

Large Pot

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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