Learn how to make your very own melt-in-your-mouth pork buns with glazed pork belly, fresh toppings and homemade steamed buns to hold it all.
The first time I ever had an Asian barbecue steamed bun was about twenty years ago in San Francisco. Scott and I were on the tail end of a food tour through Chinatown that culminated with lunch at a popular restaurant. The waiter rolled a trolley cart filled with individual portions of dim sum, shumai and bao buns. The buns were fluffy pale white orbs that didn’t give any hint as to what was inside them.
We ordered a little of everything, but I was most intrigued by the bao. They were soft and airy — filled with a savory sweet Chinese pork filling. After one bite, I immediately asked for three more. And so my love affair with Asian steamed buns began. 
In fact, I’m so zonkers for these fresh, flavorful bites, I figured I better learn how to make them myself. I’ve seen bao buns shaped in traditional balls that completely cloak their filling as well as the half moon taco-like shells – which to my mind are a bit more casual and unfussy. I opted for the taco shape for these.
I made my own steamed buns, get the recipe here.
Now on to the filling!
You could stuff these light puffs of steamed dough with peanut butter and jelly and I’m pretty sure they’d be spectacular, but how about stuffing them with pork belly? Pork belly that’s been marinated and cooked in a sweet, spicy and savory bulgogi dressing? Perfection. I’ll warn you up front, this is a two day operation. Not two days of hard time. It’s mostly hands-off time. The pork belly needs to marinate. Then it needs to braise, sealed inside a foil packet.
Of course, it’s pork belly, so you know it’s going to be fabulous — but its the marinade that sends it off the charts! It’s a PUNCH of flavor that will make your eyes bug out with the first taste!
These buns need something fresh to cut the unctuous pork-i-ness. Fresh sliced cucumber, carrots, green onion, cilantro and chiles are just the ticket. Make sure to drizzle with a little more marinade.
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Bulgogi Pork Buns
- Total Time: 180 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet and savory pork belly, slow-cooked to perfection, nestled in fluffy steamed buns with vibrant fresh toppings. A flavor explosion in every bite!
Ingredients
- 2 lbs (907 g) pork belly
- 1 cups (237 ml) low sodium soy sauce
- 0.5 cups (118 ml) mirin
- 0.5 cups (118 ml) brown sugar
- 0.25 cups (60 ml) sesame oil
- 1 tablespoon freshly grated ginger
- 6 cloves garlic
- 0.25 teaspoon red pepper flakes
- cucumber
- carrots
- green onion
- red chili
- toasted sesame seeds
- Asian Steamed Buns
Instructions
- In a medium bowl, combine soy sauce, mirin, brown sugar, sesame oil, garlic, ginger, and red pepper flakes. Whisk to combine.
- Place the pork belly in a plastic or glass container and pour half of the marinade over it. Turn the pork belly several times to coat. Cover and refrigerate for 3-4 hours or overnight.
- Pour the remaining marinade into a small pan and heat over medium-high heat, whisking constantly until it boils. Reduce heat and simmer for 3-5 minutes until slightly reduced. Let the mixture cool to room temperature. Transfer to a storage container and refrigerate.
- After pork has marinated, preheat oven to 300°F (149°C).
- Lay two large pieces of tin foil on top of each other and transfer the pork belly (not the marinade) to the center. Seal tightly to keep the juices in.
- Place the foil packet on a baking sheet and cook for 2 1/2 hours.
- Open the foil packet, exposing the pork but retaining the juices, and increase oven temperature to 450°F (232°C).
- Cook for 20 minutes until golden. Remove from oven and cool to room temperature.
- Reseal the foil package and refrigerate for several hours or overnight.
- Transfer the pork belly to a cutting board and slice crosswise into 1/4″ strips.
- Working in batches, add 6-7 pork strips to a large skillet with a little fat and drippings. Cook over medium-high heat until fragrant and golden.
- Add 3-4 tablespoons of reserved marinade and cook for 2-3 more minutes to glaze the pork.
- Serve pork belly in Asian Steamed Buns with carrots, cucumber, red chili, green onion, sesame seeds, and a drizzle of reserved marinade.
Notes
- For optimal tenderness, score the pork belly skin in a crosshatch pattern before marinating.
- Leftover pork belly can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Feel free to adjust the amount of red pepper flakes to control the spice level according to your preference.
- Prep Time: 20 minutes
- Cook Time: 160 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1 bun
- Calories: 500
- Sugar: 20
- Sodium: 1000
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
What type of pork is used in the bulgogi filling?
The recipe uses pork belly, which is marinated and cooked in a sweet, spicy, and savory bulgogi dressing.
How do I achieve the fluffy texture for the steamed buns?
To get fluffy steamed buns, it’s important to follow the steaming process carefully and ensure the dough is well-kneaded and allowed to rise properly before shaping.
Can I use a different shape for the steamed buns?
Yes, while this recipe uses a taco-like shape for a more casual presentation, you can shape the buns into traditional balls if you prefer.
