Pork Belly Gao Bao

//img1.wsimg.com/isteam/ip/f99206de-d198-4476-a95a-ff29a183a598/Web%20-%20BCAG%20-%20Gao%20Bao%20-%20Labeled%20copy.jpg/:/rs=w:1300,h:800

Savory • Sweet • Sticky • Herbaceous

A rich, lacquered pork belly bao layered with crisp radish, fresh herbs, and a deep Black Cherry Acapulco Gold glaze. Tender, glossy pork wrapped in soft steamed buns with bright, crunchy toppings for balance.

Yield: 6–8 bao buns
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes (plus marinating time)

INGREDIENTS

Pork Belly

  • 454 g (1 lb) pork belly, cubed
  • 3 oz Black Cherry Acapulco Gold Sauce (BCAG)
  • 3 oz water
  • 10–15 g (2–3 tsp) garlic powder
  • 10–15 g (2–3 tsp) onion powder
  • 25–30 g (1–1½ tbsp) sugar
  • 20 g (2 tsp) soy sauce
  • 5 g (1 tsp) sesame oil

Bao Buns

Shortcut (Recommended)

  • 6–8 frozen bao buns, steamed

Simple Bao Dough (Optional)

  • 240 g (2 cups) all-purpose flour
  • 7 g (2¼ tsp) instant yeast
  • 15 g (1 tbsp) sugar
  • 120 ml (½ cup) warm water
  • 10 ml (2 tsp) neutral oil

Toppings & Assembly

  • Radishes, thinly sliced
  • Green onion, thinly sliced
  • Fresh garlic, thinly sliced
  • Fresh cilantro leaves
  • Lime wedges (optional)

PREPARATION

Marinate the Pork Belly

In a bowl, combine:

  • Pork belly
  • Black Cherry Acapulco Gold Sauce
  • Water
  • Garlic powder
  • Onion powder
  • Sugar
  • Soy sauce
  • Sesame oil

Mix thoroughly until pork is evenly coated.

Marinate for at least 2 hours.

For deeper flavor, marinate 4–12 hours if time allows.

Cook the Pork Belly

Pour the entire pork mixture onto a hot griddle or wide skillet over medium heat.

Cook while turning and stirring regularly until pork is fully cooked and tender.

Allow sauce to reduce into a thick glaze that coats the pork.

Continue cooking until edges begin to caramelize lightly.

Prepare the Bao Buns

If Using Frozen Bao Buns

Steam according to package instructions, typically 8–10 minutes.

If Making Bao Dough from Scratch

In a mixing bowl, combine flour, yeast, and sugar.

Add warm water and oil.

Knead until smooth and elastic, approximately 8–10 minutes.

Cover and allow dough to rise for 60–90 minutes or until doubled in size.

Divide dough into 6–8 portions.

Roll each portion into an oval approximately ¼-inch thick.

Lightly oil the surface and fold each oval in half with the oil inside to prevent sticking.

Allow dough to rest for 15–20 minutes.

Steam for 10–12 minutes.

Let buns rest covered for 2–3 minutes before opening.

Prepare the Toppings

Thinly slice radishes.

Thinly slice green onion and fresh garlic.

Combine cilantro and green onion in a small bowl.

ASSEMBLY

Open each warm bao bun carefully.

Layer sliced radishes inside to create a crisp base.

Add glazed pork belly.

Top with cilantro and green onion mixture.

Finish with thinly sliced garlic.

Optional: add a squeeze of fresh lime juice.

SERVE

Serve immediately while buns are warm and pork is glossy.

Best enjoyed fresh.

 

Back to blog