Recipes, Pork Recipes

George’s taiwanese pork belly bao buns w/ pickled vegetables

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Taiwanese Pork Belly Bao Buns: These steamed buns, like fluffy little envelopes, get filled with glazed and sliced pork belly, pickled vegetables, and coriander, offering up a glorious couple of mouthfuls. Perfect food for sharing, be sure to make plenty of bao. These buns have surged in popularity in the UK, inspired by the irresistible charm of Taiwanese street food, brought to life in Soho by the renowned Bao restaurant group. Their small eatery turned these fluffy, flavour-packed buns into a nationwide sensation. Steamed to resemble a soft aerated pillow, then stuffed full with any number of delicious bits, they are gone in a couple of mouthfuls, and you’ll immediately want another. Here thin slices of pork belly are glazed in a sticky aromatic little number, with pickles, chillies, and coriander offering their support. It’s a fun and delicious way to feed friends or family!

Serves 5-7

Ingredients

For the Pickled Vegetables

For the Bao Buns

To Garnish

Method

Preparing the Pork Belly

  1. Cook the Pork Belly
    Place the pork belly in a large heavy-bottomed pan along with all the other ingredients, a splash of water, and a pinch of salt. Cover with a lid and set the pan over high heat to bring the liquid to a boil. Once boiling, reduce to a gentle simmer, cover again, and cook for 40 minutes. During this time, baste the pork belly occasionally with the cooking liquid to ensure it absorbs all the flavours.
  2. Prepare the Glaze
    After 40 minutes, carefully remove the pork belly from the pan and transfer it to an oven tray. Return the pan with the cooking liquid to the heat and allow it to reduce until it thickens to a syrup-like consistency. This will become the glaze for the pork.
  3. Glaze and Roast the Pork Belly
    Preheat your oven to 180°C. Brush the pork belly generously all over with the glaze, ensuring it is evenly coated. Transfer the tray to the oven and roast for 6 minutes. Remove the pork from the oven, brush on another layer of glaze, and return it to the oven for another 6 minutes. Repeat this process two more times, building up a sticky, glossy glaze.
  4. Cool the Pork Belly
    Once the pork is fully glazed and roasted, remove it from the oven and allow it to cool completely. Cooling helps the meat firm up, making it easier to slice when assembling your bao buns.

Making the Pickles

  1. Prepare the Vegetables
    Place the julienned carrot and sliced cucumber in a bowl and season with a pinch of salt. Toss well to ensure even seasoning and set aside to draw out some of the excess moisture.
  2. Make the Pickling Liquid
    In a pan, combine the rice wine vinegar, water, sugar, white peppercorns, and coriander seeds. Set the pan over high heat and bring the mixture to a boil. Allow it to simmer for 1 minute, then remove it from the heat.
  3. Combine and Pickle
    Drain any liquid that has been drawn out from the carrots and cucumbers. Pour the hot pickling liquid over the vegetables, ensuring they are fully submerged. Leave the pickles to sit for at least 2–3 hours before serving to allow the flavours to fully develop.

Preparing the Bao Buns

  1. Mix the Dough
    Place the plain flour into the mixing bowl of a stand mixer and crumble in the fresh yeast. In a separate jug, combine the warm water, oat milk, and oil. Using the dough hook attachment, begin mixing the flour on medium speed, gradually adding the liquid ingredients until fully incorporated.
  2. Add Salt and Knead
    Once the dough comes together, add the salt and continue mixing on medium speed for 4–5 minutes, allowing the dough to become smooth and elastic.
  3. Shape and Prove
    Lightly flour a work surface and tip out the dough. Using a dough scraper, shape the dough into a ball. Coat the inside of a mixing bowl with a little oil and place the dough ball inside. Cover the bowl with a cloth and leave the dough to prove in a warm spot until it doubles in size.
  4. Prepare for Shaping
    Cut 25 squares of parchment paper, each about 10cm. Lightly flour your work surface again and roll the dough out to 1cm thickness using a rolling pin. Use a cup or small bowl to cut out discs of dough.
  5. Shape the Buns
    Brush each dough disc lightly with oil. Lay a chopstick across the centre of one disc, fold the dough over the chopstick, and then transfer it to a square of parchment paper. Remove the chopstick. Repeat this process with all the dough discs. Cover the shaped buns with a cloth and leave to prove for another hour.
  6. Steam the Buns
    Bring a pot of water to a boil and prepare your steaming basket. Arrange the buns in the basket, ensuring they don’t overlap or touch. Place the basket over the boiling water and steam the buns for 10–12 minutes. Work in batches to avoid overcrowding.

To Serve

  1. Slice the Pork Belly
    Cut the glazed pork belly lengthways into two pieces, then slice thinly across into bite-sized strips. Arrange the slices on a serving plate and brush them once more with the sticky glaze for an extra glossy finish.
  2. Prepare the Table
    Set the table with bowls of the pickled vegetables, finely sliced red chillies, and freshly picked coriander leaves.
  3. Serve and Enjoy
    Let everyone assemble their own bao buns, filling them with the tender pork belly, vibrant pickles, and aromatic garnishes. It’s a fun, inclusive way to enjoy this delicious dish!

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.