Steamed Bao Buns with Five Spice Pork Belly

There’s something incredibly satisfying about biting into a freshly steamed bao bun. The soft, fluffy bread paired with rich, savoury filling is one of those combinations that feels both comforting and a little indulgent.

For this recipe, the bao buns are filled with tender pork belly slowly braised with ginger, star anise, cinnamon, and a savoury soy-based sauce. As the pork cooks, the sauce reduces into a sticky, aromatic glaze that coats each piece beautifully. The five spice flavours bring warmth and depth, while the pork belly becomes meltingly tender.

Making bao buns from scratch might sound complicated, but it’s actually a very rewarding process. Watching the dough rise and then steaming the buns until they become soft and pillowy is all part of the experience. Once you open the bun and fill it with the rich braised pork belly, you have a dish that feels like something special straight from a street food stall or dim sum kitchen.

Steamed Bao Buns with Five Spice Pork Belly

Soft, fluffy homemade bao buns filled with tender braised pork belly cooked with five spice, ginger, and aromatics. A delicious combination of sweet, savoury, and warming flavours.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 1 hour hr

Total Time 3 hours hrs

Servings: 4 people

Course: Lunch, Main Course

Cuisine: Chinese

Ingredients Method Notes

Ingredients

  

Bao Buns

• 240 g low gluten wheat flour Mantou flour or plain flour
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tsp yeast
• 1 tbsp vegetable oil plus extra for brushing
• 100 ml warm water
• 50 ml warm milk

Five Spice Pork Belly

• 400 g deboned pork belly strips chopped into 2 inch / 5 cm pieces
• 1 1/2 inch piece ginger about 10 g, thinly sliced
• 2 pieces cinnamon stick
• 2 star anise

Braising Sauce

• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Chu Hou paste
• 1 tbsp Shaoxing wine Chinese cooking wine
• 40 g rock sugar or brown or white sugar
• 650 ml water

Method

 

1. To make the bao dough, add the flour, sugar, salt, baking powder, yeast, vegetable oil, warm water, and warm milk into a mixer. Mix with a dough hook for about 3 minutes until combined.
2. Transfer the dough to a lightly floured surface and knead for 3 to 4 minutes until smooth.
3. Roll the dough out to about 3 mm thickness. Using a round cutter or a pint glass (about 11 cm diameter), cut out circles to make approximately 8 bao buns.
4. Brush the surface of each circle with vegetable oil, then fold in half. Place on a lined tray or plate and cover with a tea towel. Leave to prove for 1 1/2 to 2 hours until doubled in size.
5. To prepare the pork belly, heat a wok or pan with a little oil. Add the ginger and pork belly and fry until the pork is lightly browned on both sides.
6. Add the cinnamon sticks and star anise and stir for about 1 minute to release their aroma.
7. Mix all the braising sauce ingredients together and pour into the pan. Cover and simmer over medium heat for 50 to 55 minutes until the liquid has reduced and formed a sticky sauce coating the pork belly.
8. Once the bao buns have risen, place them in a steamer on their greaseproof paper and steam for 8 minutes.
9. Remove from the steamer and allow them to rest for 5 minutes before serving.
10. Fill the steamed bao buns with the braised five spice pork belly and enjoy.

Notes

• If you do not have low gluten flour, regular plain flour works well for the bao buns.
• Do not overcrowd the steamer as the buns will expand while steaming.
• Let the buns rest after steaming to help them keep their fluffy texture.
• The braised pork belly can be made ahead and reheated before serving.